Instructions

For the Cake:

1. Preheat oven to 350oF. Line two muffin tins with cupcake liners.
2. Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well to combine and scraping down the bowl as needed. Add in vanilla extract.
5. Reduce speed to low, add a third of the dry ingredients and half of the buttermilk and beat until just combined. Add another third of flour mixture and the rest of the buttermilk and beat again until combined. Add the rest of the flour mixture and beat until combined. Fold in the chocolate chunks.
6. Divide batter into cupcake liners and bake until golden brown or until a tester comes out clean, about 12-15 minutes.
7. Cool in pan for 2-3 minutes before moving to a cooling rack to cool completely.

For White Chocolate Swiss Meringue Buttercream:

1. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in] a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
2. With an electric mixer on medium speed, whisk egg white mixture 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.
3. Reduce speed to medium. Add butter, one piece at a time, beating well after each addition. Beat in vanilla. Mix the white chocolate into the buttercream.
4. Use immediately or store in an airtight container in fridge for up to a week.