Mini Vanilla Bean Yellow Cupcakes With Creamy Chocolate Frosting

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Nonstick baking spray

2 1/2 cups cake flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1 3/4 cups pure cane sugar, divided

10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly

1 cup buttermilk, room temperature

3 tablespoons vegetable oil

2 teaspoons vanilla extract

1 vanilla bean, split and seeds scraped

6 large egg yolks, room temperature

3 large egg whites, room temperature

Creamy Chocolate Frosting, recipe follows

Sprinkles and jimmies, for decorating, if desired

2 1/2 sticks unsalted butter, softened

1 cup confectioners' sugar

3/4 cup Dutch-processed cocoa

Pinch of fine sea salt

3/4 cup light corn syrup

1 teaspoon vanilla extract

8 ounces semisweet chocolate, melted and cooled slightly

1 teaspoon espresso powder

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