Layered Neapolitan Cupcakes Recipe
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
21 mins
-
Total Time
51 mins
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Servings
20
-
Calories
582 kcal
-
Course
Dessert
Layered Neapolitan Cupcakes Recipe
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When you are looking for a unique cupcake recipe, you need to try these Neapolitan Cupcakes. These cupcakes are like having your favorite ice cream in a delicious cupcake form. Chocolate Vanilla and Strawberry flavors coming together for this perfect party cupcake.
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Ingredients
Chocolate cake
- 1/3 Cup cocoa powder
- 1/2 tsp baking soda
- 1/2 Cup water boiling
- 1/4 Cup butter melted, unsalted
- 2 1/2 Tbsp canola oil
- 3/4 Cup sugar 2 tablespoons
- 3/4 tsp vanilla extract pure
- 1/4 tsp kosher salt
- 1 egg room temp, large
- 1 egg reserve white for white portion of cupcake, large, yolk
- 1/4 Cup heavy whipping cream
- 1 Cup flour
Vanilla Cupcake
- 1 1/2 Cup cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 7 Tbsp butter softened, unsalted
- 3/4 Cup sugar
- 1/2 tsp vanilla extract pure
- 3 egg large, whites
- 1/2 Cup milk whole
- 1 tsp strawberry extract
- Food Coloring pink
Chocolate Frosting Ingredients:
- 1 Cup butter softened, unsalted
- 1 Cup cocoa powder Hershey's brand
- 3 1/2 Cup powdered sugar
- 1/4 Cup heavy whipping cream
- 1 tsp vanilla extract pure
- 1 tsp chocolate extract
Vanilla frosting Ingredients:
- 1 Cup butter softened, unsalted
- 4-5 Cup powdered sugar
- 1/4 Cup heavy whipping cream
- 2 tsp vanilla extract pure
- 2 tsp strawberry extract
- Sprinkles pink
- ice cream cone broken into large pieces, chocolate flavored
- maraschino cherries
Instructions
For the chocolate cupcake:
- Preheat oven to 350 degrees.
- Line cupcake pan with cupcake liners and set aside
- Using a large heat proof mixing bowl, whisk together cocoa powder and baking soda.
- Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes.
- Using a standing mixer, cream together melted butter, Canola oil, sugar, vanilla and salt until well combined.
- Mix in egg and egg yolk until combined.
- Mix in cocoa mixture until combined
- Gradually mix in flour until combined, while scraping down sides and bottom of bowl.
- Spoon an even 1/8 cup of the chocolate cake mix into the cupcake liners and set aside
Vanilla cupcake:
- Using a medium bowl, whisk together the cake flour, baking powder and salt until combined, set aside
- Using a standing mixer, cream together the whip together butter and sugar until fluffy.
- In separate mixing bowl whisk together milk, egg whites and vanilla extract until well blended.
- Add 1/3 of the flour mixture to butter/sugar mixture, then mix until combined, then add 1/2 of the milk/egg mixture and mix on low speed until combined
- Add another 1/3 of the flour mixture and mix until combined, then add remaining 1/2 of the milk/egg mixture and mix on low until combined
- Add last 1/3 of the flour mixture and mix until well combined.
- Split the batter into two bowls and add 1 tsp of the strawberry extract and a few drops of pink food coloring and mix until combined
- Gently dollop a heaping 1/8 cup of the strawberry cake mix over chocolate layer
- Gently dollop 1/8 C of the vanilla cake mix over the strawberry layer
- Bake in the oven for 21 minutes
- Allow to cool completely
Chocolate Frosting Directions:
- Using a standing mixer, beat the butter, cocoa powder, powdered sugar, heavy whipping cream, chocolate and vanilla extract until combined and smooth on medium speed until creamy
- If the frosting is to thin, mix in 1/4 C more of powdered sugar. Make sure to scrape the sides of the bowl!
- Scoop into 1 piping bag fitted with a large star tip
Vanilla frosting Directions:
- Using a standing mixer, beat the butter on medium speed until creamy
- Mix in the powdered sugar, heavy whipping cream, and vanilla extract until combined and smooth
- If the frosting is to thin, mix in 1/4 C more of powdered sugar
- Split frosting into two bowls
- Add a few drops of pink coloring and 3 tsp of strawberry extract into one bowl and mix until combined
- Scoop the vanilla frosting into a piping bag fitted with a large star tip
- Scoop the pink frosting into a piping bag fitted with a large star tip
Decorating :
- Using the chocolate frosting, pipe a large circle onto the cupcake
- Using the pink frosting, pipe a semi smaller circle on top of the chocolate frosting
- Using the vanilla frosting pipe a even smaller circle on top of the pink frosting
- Sprinkle pink sprinkles and top with a chocolate cone piece and cherry
- Enjoy
Nutrition Information
Show Details
Calories
582kcal
(29%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
94mg
(31%)
Sodium
108mg
(5%)
Potassium
173mg
(4%)
Fiber
3g
(12%)
Sugar
60g
(120%)
Vitamin A
928IU
(19%)
Vitamin C
0.1mg
(0%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 108mg | 5% |
| Potassium | 173mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 60g | 120% |
| Vitamin A | 928IU | 19% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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