Heat oven to 350 degrees. Line cupcake pan with liners or use nonstick cooking spray.
Whisk together flour, baking powder, salt, and baking soda in a medium bowl.
In a separate large mixing bowl, beat the butter with an electric mixer on medium/high for 30 seconds.
Add sugar, vanilla, and almond extract to the butter and beat until combined.
Add egg whites one at a time and then eggs one at a time, beating well after each addition.
Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
Add several drops of red gel food coloring until the batter looks watermelon red.
Add the mini chocolate chips and stir well.
Fill the cupcake tins 2/3 full and bake for 20-25 minutes.
Allow cupcakes to cool in the cupcake pan for 10 minutes then remove and allow to cool completely on a wire rack before frosting.