Preheat the oven to 350 degrees. Line a standard muffin tin(s) with cupcake liners, set aside.

In the bowl of a stand mixer, combine the chocolate cake mix, 3 eggs, ½ c oil and 1 c of water. Mix on low until combined. Then bump up the speed to medium and mix for an additional 2 minutes, scraping the sides often. Set aside.

In the bowl of a stand mixer, combine the vanilla cake mix, 3 eggs, ½ c oil and 1 c of water. Mix on low until combined. Then bump up the speed to medium and mix for an additional 2 minutes, scraping the sides often. Set aside.

Using a small ice cream scoop or tablespoon, transfer one scoop of chocolate batter into each cupcake liner.

Follow up each chocolate layer with an equal size scoop of vanilla cake batter.

Bake the cupcakes in the preheated oven for 14-16 minutes or until golden and set in the center. Allow to cool completely before decorating.

For the frosting - in the bowl of a stand mixer, combine the softened butter, salt and about half of the powdered sugar on low speed until combined.

Add in the remaining powdered sugar, strawberry emulsion and milk. Mix on low until combined.

Bump up the speed to medium and mix the frosting for an additional 2-3 minutes or until soft and fluffy looking.

Transfer the frosting to a piping bag fitted with a large star tip.

Pipe a mound of frosting onto each cooled cupcake and sprinkle with mini chocolate chips to decorate.