Chocolate and Vanilla Shark Mini Cupcakes

For the cupcakes

• 1 1/2 cups all-purpose flour 188 grams
• 1 tsp baking powder
• 1/4 tsp salt sea salt
• 115 gms butter at room temperature, unsalted
• 1 cup brown sugar 125 gms + 2 tbsp packed
• 2 egg at room temperature
• 1 tsp vanilla
• 1/2 cup buttermilk
• 2 tbsp milk
• 3 to 4 tbsp cocoa powder

For the shark fins:

• dark chocolate
• white chocolate

For the “sea” icing:

• 125 gms butter
• 225 gms icing sugar
• 1/2 tsp vanilla extract
• Blue Food coloring