Heat oven to 400°F. Line a 24-cup mini muffin pan with paper liners.
In a large bowl, sift together the sugar, flour, cocoa, baking powder and salt.
In a medium bowl, whisk the egg whites until foamy, then whisk in the oil and vanilla. Add the egg white mixture to the flour mixture, stirring just until moistened. Fold in the chocolate.
Divide the batter among the lined muffin cups and bake until a wooden pick inserted into the center comes out clean, 7 to 9 minutes. Remove from pans and let cool on wire racks. Decorate as desired.
For the Royal Icing
Using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until foamy, about 1 minute.
Reduce the speed to low and gradually add the sugar, beating until just incorporated. Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 7 minutes.
Separate into bowls and tint different colors. Transfer ? of each color to separate pastry bags fitted with fine tips. Use a few drops of water to thin the icing remaining in the bowls for flooding; place in separate resealable bags; snip of the corners.
Using the thicker icing, outline lovebug wings on the cupcakes, then flood using the thinner icing. Decorate while the icing is still wet. For multiple colors, let each icing dry before applying another.
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
Recipe from 730 Sage Street Valentine's Day Lovebug Cupcakes Recipe https://www.730sagestreet.com/valentines-day-lovebug-cupcakes-recipe/