Fill paper cups into the cavities of a muffin tray. Preheat the oven to 200 °C.
Sift flour, baking powder, baking soda, and cornstarch into a large baking bowl. Add the butter and sugar and mix with your fingers to a streusel-like consistency, then stir in the buttermilk, egg and cocoa powder. Finally, stir in the chocolate chips.
Pour batter into muffin tins and bake for about 20 minutes. Remove and let cool.
Stir the lemon curd until smooth, color it more intensely yellow with food coloring if desired, and pour it into a piping bag. Melt the chocolate over a water bath and fill into a baking paper piping bag (or a very small piping bag).
Pipe eyes onto the meringues with the chocolate. Use the lemon curd to draw the beak.
Pipe Lemon Curd in a flower shape on the cupcake bottoms. Place a piece of meringue on top of each. Serve meringue chick cupcakes.