Neapolitan Cupcakes

Tuba

Neapolitan Cupcakes bring the classic trio of chocolate, vanilla, and strawberry to life in every bite. Perfect for any occasion, they’re ready in just 35 minutes, making them a quick yet impressive bake.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 40

Course: Dessert

Cuisine: American

Calories: 253

Ingredients Method Nutrition

Ingredients

Cupcake Ingredients

18.4 ounces brownie mix, 1 package
2 eggs
½ cup vegetable oil, (or canola oil)
¼ cup water
15.25 ounces strawberry cake mix, 1 package
½ cup vegetable oil
1 cup water
3 eggs
¼ cup water

Frosting Ingredients

½ cup butter, softened
½ cup shortening
1 teaspoon vanilla
2 Tablespoons milk
4 cups powdered sugar
¼ cup chocolate sprinkles, (topping)

Method

Preheat an oven to 350 degrees F (175 degrees C). Line 40-48 muffin cups with paper liners (I only got about 40 cupcakes, but you may get more).
Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
Mix the cake mix, 1/2 cup oil, 1 cup water, and 3 eggs in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Cool completely.
Cream together the butter shortening, and vanilla.
Then add in milk and powdered sugar 1 cup at a time. Mix until light and fluffy.
Top with optional sprinkles.

Nutrition

Calories: 253kcalCarbohydrates: 31gProtein: 2gFat: 14gSaturated Fat: 7gCholesterol: 27mgSodium: 156mgPotassium: 45mgFiber: 1gSugar: 23gVitamin A: 102IUCalcium: 21mgIron: 1mg

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