Preheat the oven to 325ºF. Place cupcake liners in the cupcake pan.

In a stand mixer with the paddle attachment, combine the butter, coconut oil, sugar, baking powder, baking soda, and salt.

Mix on low to moisten before increasing to medium speed and cream until the mixture is light and fluffy, about five minutes. Be sure to scrape down the bottom and sides of the mixing bowl halfway through to prevent any lumps from forming.

Slowly add the egg whites, followed by the vanilla paste.

Alternatively add 1/3 of the cake flour with the 1/3 of the buttermilk, until both have been completely incorporated into the batter.

Fold in the mini chocolate chips.

Pour the cupcake batter into the cupcake pan, filling each almost all the way to the top.

Bake for 20-22 minutes, or until a toothpick inserted comes out clean or the internal temperature reaches at least 200ºF.

Allow the cupcakes to completely cool before topping with the cookie buttercream frosting.

In a stand mixer, using the paddle attachment, beat the softened butter for 1-3 minutes on high speed, or until the butter is creamy and slightly pale.

Add the vanilla bean paste, kosher salt and half of the powdered sugar. Mix until mostly combined

Add the remaining powdered sugar and mix until fully combined and smooth.

Add the heavy cream and mix until the buttercream is smooth.

Adjustments: If the buttercream is too sweet you can add a pinch of kosher salt to reduce the sweetness. If the buttercream is too thin, you can add more powdered sugar, 1/4 cup at a time. If the buttercream is too thick, you can add heavy cream, one tablespoon at a time.

Fold in the chopped cookies.

Frost your cupcakes and enjoy!