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Neapolitan Cupcakes

These Neapolitan Cupcakes start with a moist vanilla layer hidden underneath a dark chocolate layer and both are topped with delicious homemade strawberry buttercream.

What could be better than a chocolate cupcake with strawberry buttercream, or a vanilla cupcake with chocolate buttercream?  I know, a vanilla and chocolate cupcake with fresh strawberry buttercream!!   I was actually eating some Neapolitan ice cream when the thought suddenly came to me… why not make Neapolitan Cupcakes!!

You might look at these Neapolitan Cupcakes and think they’re hard to make, but I promise you they’re not.  They will look like you spent a lot of time in the kitchen and you will definitely impress your family and friends when you serve them.

THE BATTER

The batter is simply one batter that gets turned into two.  A buttery vanilla batter is made and separated into two bowls.  Bittersweet cocoa is added to one of the bowls, resulting in a rich cocoa batter.

The batter can be added to cupcake liners or treat cups.  The vanilla batter is added first, followed by the chocolate batter.  I used a spoon to smooth and level the chocolate batter over the vanilla.

THE STRAWBERRY BUTTERCREAM

The strawberry buttercream is simply delicious!!  Here’s why it is so good…

I placed strawberries in a blender and pureed them.  Then I simmered them until they were reduced by about half.  Reducing the strawberries makes the flavor more potent.  II strained them through a strainer to remove the seeds and allowed the mixture to cool.

I combined the strawberry mixture with butter, vanilla and powdered sugar for a creamy delicious buttercream frosting.

THE STRAWBERRIES

This step is optional, but I totally suggest doing it.  It’s so easy and totally completes these cute and yummy cupcakes.

All I did was melt some chocolate chips in the microwave.  I dipped fresh clean strawberries in the chocolate and left them to dry on parchment paper.

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Neapolitan Cupcakes


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 13 Cupcakes 1x

Description

These Neapolitan Cupcakes start with a moist vanilla layer hidden underneath a dark chocolate layer and both are topped with delicious homemade strawberry buttercream.


Scale

Ingredients

VANILLA BATTER

  • 1 3/4 cups all-purpose flour, spoon & leveled
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup milk
  • 1 tablespoon canola or vegetable oil

CHOCOLATE BATTER

  • 1/2 batch of vanilla batter
  • 1/2 cup cocoa
  • 1/4 teaspoon salt
  • 2 tablespoons canola or vegetable oil

STRAWBERRY BUTTERCREAM

  • 1-pint strawberries washed, stems removed and cut in half
  • 4 cups powdered sugar
  • 2 sticks unsalted butter, room temperature
  • 1 tablespoon pure vanilla extract

GARNISH

  • 12 to 13 whole fresh strawberries
  • 1 cup semi-sweet or bittersweet chocolate chips

Instructions

Preheat oven to 350 degrees.  Line cupcake pans with 12 to 13 cupcake liners.

VANILLA BATTER

  1. In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
  2. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.  Mix on medium-high speed until the mixture is light and creamy.  Add the eggs, one at a time, beating well after each addition.  Mix in the vanilla.  Add 1/2 of the dry ingredients and mix on medium speed just until barely incorporated.  Add the milk and oil and mix just until incorporated followed by the rest of the dry ingredients.  Do not overmix.  Divide the batter evenly between the mixing bowl and a second bowl.  Set the second bowl aside.

CHOCOLATE BATTER

  1. Add the cocoa, salt, and oil to the mixing bowl of vanilla batter.  Mix on medium speed until incorporated.

FILL THE CUPCAKE LINERS

  1. Divide the vanilla batter equally between 12 to 13 cupcake liners.  Use a spoon to level out the batter evenly.  Next, do the same with the chocolate batter.
  2. Bake until a toothpick comes out clean, about 20 to 25 minutes.  Transfer to a wire cooling rack until completely cool.

STRAWBERRY BUTTERCREAM

  1. PUREE AND REDUCE STRAWBERRIES:  Add the strawberries to a blender and puree for a few seconds until completely smooth.  Transfer the strawberries to a fine mesh strainer that’s placed over a medium saucepan.  Using a spoon, press the strawberry puree through the mesh strainer and into the saucepan.  Place the saucepan over medium-low heat.  Cook the strawberries, stirring frequently until the mixture has reduced to about half.  This will take about 15 to 20 minutes.  Cool completely.  You will only need 1/2 cup of the puree for the strawberry buttercream.  Freeze the rest to use later.
  2. Add the butter to the mixing bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer.  Mix the butter on medium speed until light and creamy.  Mix in the vanilla.  Add 3 cups of the powdered sugar, one cup at a time, mixing well after each addition.  Add 1/2 cup of strawberry puree and mix on medium speed until incorporated, and add the last cup of powdered sugar.
  3. Transfer the buttercream to a pastry bag fitted with your favorite decorating tip and pipe the buttercream onto the cupcakes.

GARNISH

  1. Place 2/3 cup of the chocolate chips in a small bowl and microwave for 30 seconds.  Stir with a spoon and microwave for an additional 20 to 30 seconds and stir until completely melted.  Add the remaining chocolate chips and allow chocolate to rest for 2 minutes.  Microwave for 30 additional seconds and stir until all chocolate is melted.  The chocolate should look shiny.
  2. Dip about 3/4 of each strawberry into the chocolate and place them on waxed or parchment paper.  Leave them on the paper until the chocolate has set up, about 1/2 hour to 45 minutes.  Place one strawberry on top of each cupcake.  You can remelt any leftover chocolate and drizzle it back and forth over the strawberries with a fork or spoon if you like.  That’s what I did, so I didn’t have to waste the leftover chocolate.
  3. Refrigerate cupcakes until ready to serve.
  4. Cupcakes will stay fresh for up to 3 days, but I suggest consuming them before 3 days, due to the chocolate dipped strawberries.  They tend to break down and get watery once they’ve been dipped in chocolate, if not consumed within a couple of days.

Notes

Recipe adapted from Food Network

  • Category: Cupcakes
  • Method: Bake
  • Cuisine: American

Keywords: neapolitan cupcakes, cupcakes,

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