Preheat the oven to 350 degrees. Place cupcake liners in a cupcake pan, 24 total.

In a large bowl, or stand mixer bowl, add butter and sugar and cream both together for about 2 minutes or until it’s a lighter yellow color. Add the egg whites and mix until incorporated. Add the whole eggs, one at a time, mixing each in before adding the next one. Add vanilla and mix in.

In a medium bowl, add flour, baking powder and salt and whisk together.

Alternate adding the flour with the milk to the large bowl with the wet ingredients. Start with the flour and add about 1/3 of the mixture, and then about ½ the milk. Alternate back and forth until both are added and mix batter until just everything is mixed through. Add the chocolate chips to the batter and fold them in until evenly distributed.

Scoop batter into the cupcake liners, filling them about ¾ full. You should have enough batter for 24 full cupcakes. Bake the cupcakes in the oven for about 15-17 per pan or until they are baked in the center. Test them by pressing the center of the cupcake to make sure it’s set and springs back.

While the cupcakes are cooling make the buttercream. In a medium bowl, or stand mixer bowl, add the butter, powdered sugar, vanilla and a pinch of salt. Start by mixing on low and when all the powdered sugar is mixed in, turn the mixer to medium-high for about 5-7 minutes and allow the buttercream to become whipped and fluffy. You can tell it’s whipped long enough when it becomes a lighter color.

Place the buttercream in a piping bag, using the tip of your choice, I like a drop flower tip. Sprinkle some mini chocolate chips on top for decoration and add a mini chocolate chip cookie to top it off if you’d like. Enjoy!!