Description
Delight in these vibrant Neapolitan Cupcakes that feature layers of rich chocolate brownie and fluffy strawberry cake, crowned with a smooth vanilla frosting and chocolate sprinkles. Perfect for any celebration, these cupcakes combine classic flavors in an eye-catching treat that’s both delicious and fun to make.
Ingredients
Brownie Batter
- 18.4 ounces brownie mix (1 package)
- 2 eggs
- ½ cup vegetable oil (or canola oil)
- ¼ cup water
Strawberry Cake Batter
- 15.25 ounces strawberry cake mix (1 package)
- ½ cup vegetable oil
- 1 cup water
- 3 eggs
Frosting
- ½ cup butter, softened
- ½ cup shortening
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 4 cups powdered sugar
Topping
- ¼ cup chocolate sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃). Line 40 to 48 muffin cups with paper liners to prepare them for baking.
- Prepare Brownie Batter: In a bowl, whisk together the brownie mix, 2 eggs, ½ cup vegetable (or canola) oil, and ¼ cup water. Stir just until fully incorporated, about 50 strokes, then set aside.
- Prepare Strawberry Cake Batter: In a large bowl, combine the strawberry cake mix, ½ cup vegetable oil, 1 cup water, and 3 eggs. Using an electric mixer on low speed, mix until ingredients are combined. Then increase to medium speed and beat for 2 minutes until smooth.
- Layer Batters in Muffin Cups: Spoon the brownie batter evenly into the prepared muffin cups, filling each about one third full. Next, spoon the strawberry cake batter over the brownie layer, filling each cup approximately two thirds full in total.
- Bake Cups: Place the muffin pans in the preheated oven and bake for approximately 20 minutes, or until the cupcakes are golden brown and the tops spring back when lightly pressed.
- Cool Completely: Remove the cupcakes from the oven and allow them to cool completely before frosting to prevent melting.
- Make Frosting: In a mixing bowl, cream together the softened butter, shortening, and vanilla extract until light and fluffy. Gradually add the powdered sugar, one cup at a time, alternating with milk, mixing thoroughly after each addition until frosting is smooth and spreadable.
- Frost Cupcakes and Add Toppings: Frost the cooled cupcakes generously with the vanilla frosting. Optionally, sprinkle chocolate sprinkles on top for a decorative finish.
Notes
- Ensure both batters are not overmixed to maintain the ideal texture.
- Use room temperature eggs and butter for best mixing results.
- Do not overfill muffin cups to prevent overflow during baking.
- Cool cupcakes fully before frosting to keep the frosting stable.
- For a more intense chocolate flavor, use high-quality brownie mix.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
