Neapolitan Cupcakes

09.27.2014

Here is a classic ice cream flavor turned cupcake and you’re going to love them! They are soft as clouds and layered with three irresistible flavors. A milk chocolate like cupcake, a vanilla bean cupcake and a fresh strawberry frosting. I just couldn’t get enough of them!

Neapolitan Cupcakes | Cooking Classy

Because of these I know I’ve found a new obsession – layered cupcakes. As if I needed another food to be crazy about, but honestly there’s just no way I could resist these. I have the feeling you’ll be seeing more layered cupcakes on here in the future. I know they can be a little tricky, finding two batters that have a similar consistency so the top layer doesn’t just sink into the bottom will always be the challenge. With this one, I just used my favorite chocolate cupcake batter and a light and fluffy white vanilla bean batter. I chose not to go with a traditional vanilla cupcake because it would have been too heavy but also because I wanted a whiter cupcake with less of a yellow tint to it (which egg yolks will do). I loved cutting the cupcakes in half to see the contrast between the layers because the cupcakes are more white inside.

Yes these take a bit more effort than a traditional cupcake since you have to make two batters, but it is well worth it. Plus the recipe does make 24 so it’s not like you are putting in the extra effort for only a dozen cupcakes.

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Ice cream flavor turned cupcake, yes you need these in your life, don’t you think?

Neapolitan Cupcakes | Cooking Classy

Neapolitan Cupcakes | Cooking Classy

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Neapolitan Cupcakes

4.75 from 4 votes

Yield: 22 cupcakes

Prep Time: 40 minutes
Cook Time: 35 minutes

Ingredients

Chocolate Cupcake

  • 1/3 cup unsweetend cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup unsalted butter , melted
  • 2 1/2 Tbsp vegetable or canola oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk (reserve white for white portion of cupcake)
  • 1/4 cup heavy cream
  • 1 cup all-purpose flour

White Vanilla Cupcake

  • 1 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 7 Tbsp unsalted butter , softened
  • 3/4 cup granulated sugar
  • Seeds of 1/2 large vanilla bean I sell them!
  • 3 large egg whites
  • 1/2 cup milk (anything but skim)
  • 1/2 tsp vanilla extract

Frosting

  • Double batch of my Strawberry Buttercream Frosting recipe below.

Instructions

  1. Strawberry Buttercream Frosting Recipe HERE

For the chocolate cupcake:

  1. Preheat oven to 350 degrees. In 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.
  2. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in egg and egg yolk. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
  3. Spoon an even 1/8 cup (2 Tbsp) into bottom of 22 paper lined muffin cups and spread into an even layer, set aside.

For the white vanilla cupcake:

  1. Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk mixture 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar with vanilla bean seeds on medium-high speed until pale and fluffy. In separate mixing bowl whisk together milk, egg whites and vanilla extract until well blended.
  2. 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 then increase to medium speed and mix 1 minute (if you are using a paddle attachment that doesn't constantly scrape bowl, then mix 1 1/2 minutes and occasionally scrape down sides and bottom of bowl throughout mixing. Batter should become fluffy). 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 then increase to medium and mix 1 minute (1 1/2 minutes with regular paddle attachment, it should have the consistency similar to fluffy mousse). Add last 1/3 of the flour mixture and mix until well combined.
  3. Gently dollop a heaping 1/8 cup over chocolate layer in cupcake wells and carefully spread batter evenly to edges. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 16 - 19 minutes. Cool in baking sheet several minutes then transfer to a wire rack to cool completely (once cool immediately store in an airtight container). Pipe or spread strawberry frosting over cupcakes.
  4. Recipe Source: Cooking Classy

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Neapolitan Cupcakes | Cooking Classy

Neapolitan Cupcakes | Cooking Classy

 

115 comments

  • Lucrecia: Hi Jaclyn,

    Do you think these will bake well in an ice cream cone? August 16, 2018 at 4:27am Reply

    • Jaclyn: I haven’t tried so I can’t say for sure sorry. August 22, 2018 at 5:50pm Reply

  • Amy W: Just wanted to share with you my nine year old daughter made these cupcakes and submitted them to the Orange County Fair and won second place! They are truly one of the best cupcakes I’ve ever tasted (and we’ve made and tasted a lot!) Thank you so much for this recipe! July 19, 2018 at 12:08am Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 12:37pm Reply

  • Regina Laborin.: This recipe is just amazing….
    Litteraly the best i ever tried. July 1, 2018 at 12:43pm Reply

    • Jaclyn: I’m so happy you enjoyed it! Thanks for leaving a 5 star review! July 3, 2018 at 10:33am Reply

  • Marycarol: Absolutely fabulous!! Easy to follow directions and that strawberry buttercream is to die for!!!
    Thanks for sharing!!! January 3, 2018 at 4:30pm Reply

  • Lucia: The link to the buttercream icing doesn’t seem to be attached anymore – does anyone have the recipe?

    thanks September 25, 2017 at 3:48am Reply

  • Carla Brown: OMG this sounds like a dream!! such a great idea for cupcakes August 13, 2017 at 6:51am Reply

  • Ash: Hi Jaclyn, regarding the neapolitan cupcakes. For the chocolate cupcake, when you say 1/4 cup, is it 1/4 cup=60ml melted butter or 1/4 cup=2 1/2 sticks melted butter. July 24, 2017 at 3:02am Reply

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