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.
For Frosting
Mix the butter and powder sugar until it looks light and creamy. If it doesn’t cream add the heavy whipping cream.
Test to see if the frosting can form and hold a stiff peak by taking a large spoonful and turning the spoon upside down. If the frosting doesn’t fall it is ready. If the frosting falls off the spoon then add more powder sugar 1/2 cup at a time.
When frosting can hold a stiff peak, add several drops of green gel food coloring. You’re aiming for a lighter green shade so it looks like the find of a watermelon. Stir well to blend the food coloring throughout the frosting.
Scoop the frosting into a pastry bag with a large frosting tip and frost your cupcakes. You can chocolate sprinkles or more mini chocolate chips to top them frosting with “seeds” too!