Instructions

• Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set aside.
• In a medium bowl, whisk together 1 cup plus 2 tablespoons cake flour, 3/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
• In a separate bowl combine 1/2 cup buttermilk, 2 tablespoons milk, 1 teaspoon clear vanilla, and 1/4 cup vegetable oil. Add the wet ingredients to the dry ingredients and beat on low to medium speed with a stand mixer (paddle) or a hand mixer until just combined. Do not overmix.
• In a clean bowl, whip the 2 egg whites until medium-stiff peaks form. Gently fold the whipped egg whites into the batter until no large streaks remain.
• Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
• Remove cupcakes from the oven and let them cool in the pan 5–10 minutes, then transfer to a wire rack and cool completely before frosting.
• For the frosting, place the mixing bowl and whisk/beaters in the freezer for at least 20 minutes. Make sure the 1 cup heavy whipping cream and the 8 ounces chilled mascarpone are cold.
• Put the chilled mascarpone in the chilled bowl and beat on medium speed until smooth. Add 1 tablespoon fresh orange zest, 2 teaspoons vanilla extract, and 1 cup powdered sugar. Scrape down the bowl and beat until combined, about 1 minute; the mixture will be soft.
• With the mixer on medium-high, slowly add the chilled heavy whipping cream. Once incorporated, scrape down the sides and beat on high 1–3 minutes until the frosting is light and fluffy and holds shape. If the frosting is still loose, chill 5–10 minutes and beat again.
• Frost the cooled cupcakes immediately, sprinkle with mini chocolate chips, and chill the cupcakes until ready to serve.