Neapolitan Cupcakes
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.
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)
Instructions
- 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
Tried this recipe?Let us know how it was!