Best Chocolate Cupcakes With Neapolitan Frosting Recipes

NEAPOLITAN CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
• . In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
• . Add sour cream and vanilla extract and mix until well combined.
• . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
• . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
• . Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
• . To make the chocolate mousse, put the chocolate chips in a large bowl.
• 0. Bring 1/4 cup of heavy whipping cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth. Set aside to cool to about room temperature.
• 1. Add the remaining 1/2 cup of heavy whipping cream, powdered sugar and vanilla extract to a mixer bowl and whip until stiff peaks form.
• 2. Gently fold about 1/3 of the whipped cream into the cooled chocolate ganache, then fold in the remaining whipped cream.
• 3. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
• 4. Fill the centers of the cupcakes with chocolate mousse. Set cupcakes in the fridge while you make the frosting.
• 5. Add the chopped strawberries to a food processor and puree until smooth. Strain the puree through a fine mesh sieve to remove the seeds. Set aside.
• 6. Combine the butter and shortening with a mixer until smooth.
• 7. Add about half of the powdered sugar and mix until smooth and well combined.
• 8. Add about 5 tablespoons of strawberry puree to the frosting and mix until well combined.
• 9. Add remaining powdered sugar and mix until smooth.
• 0. Pipe the frosting onto the cupcakes. I used Ateco tip 844. Top the cupcakes with a strawberry, chocolate decoration, or other decoration of your choosing. Refrigerate cupcakes until ready to serve.

NEAPOLITAN CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
• For the chocolate cupcakes: In a medium bowl, cream together both sugars and the oil. Beat in the eggs, one at a time, and then stir in the vanilla. Combine flour, cocoa powder, baking soda and salt, add to the creamed mixture and mix well. Stir in the milk until the batter is smooth. Set aside.
• For the strawberry cupcakes: In a medium bowl, cream together the butter, cream cheese, granulated sugar and gelatin. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the cake flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Set aside.
• For the vanilla cupcakes: In a medium bowl, cream together the butter, cream cheese and granulated sugar. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk until the batter is smooth. Set aside
• Use a miniature cupcake scooper and scoop all three batters into the cupcake liner. First scoop the chocolate batter, second the strawberry batter and third the vanilla batter. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
• For the chocolate frosting: In a small bowl, melt the chocolate in the microwave starting at 30 seconds and stir. Melt in increments of 30 seconds as needed so that you do not burn or overheat the chocolate.
• In a medium bowl, cream together the butter, melted chocolate and vanilla until mixed well. Then add the confectioners' sugar.
• For the strawberry frosting: In a medium bowl, cream together the cream cheese and butter. Add the confectioners' sugar and strawberry extract.
• For the vanilla frosting: In a medium bowl, cream together the cream cheese and butter. Add the confectioners' sugar and vanilla extract.
• To assemble: After all the cupcakes have cooled, frost each cupcake in the same order you placed the batter (chocolate, strawberry, vanilla).

NEAPOLITAN CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
• Bake as directed on box. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting. Decorate with candy sprinkles and additional chocolate chips.

SIMPLE NEAPOLITAN CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
• Bake as directed. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in medium bowl, beat butter, powdered sugar and whipping cream with electric mixer on medium speed until smooth and spreadable. Gradually stir in strawberries, a few tablespoons at a time. Refrigerate 30 minutes. Frost cupcakes. Store in refrigerator.