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:

• 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.

NEAPOLITAN CUPCAKES

Steps:

• Preheat oven to 350 degrees F. 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.
• 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.
• Spoon an even 1/8 cup (2 Tbsp) into bottom of 22 paper lined muffin cups and spread into an even layer, set aside.
• 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.
• 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.
• 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 cupcake once cooled.
• Once the cupcakes have cooled completely, make the strawberry buttercream frosting (you'll need to make a double batch of the recipe I've linked).

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

NEAPOLITAN CUPCAKES WITH STRAWBERRY BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F.
• For the batter: In a stand mixer fitted with a paddle attachment, combine the butter and sugar and beat until light and fluffy. One at a time, add the eggs, mixing each one in completely before adding the next. Add the vanilla and beat to combine.
• In another bowl, sift or whisk together the flour, baking powder and salt. With the mixer running, add a third of the flour mixture and then the milk, beating just to incorporate. Beat in the remaining flour mixture. Divide the batter between two bowls and set one bowl aside (this will be the white cake batter).
• Mix the cocoa powder into the remaining bowl of batter (this will be the chocolate batter).
• Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Divide the white cake batter evenly among the muffin cups, and then do the same with the chocolate batter.
• Bake until a cake tester comes out clean, 15 to 18 minutes. Cool slightly, then transfer to a wire rack to cool while you prepare the buttercream.
• For the strawberry buttercream: Puree the strawberries in a blender until completely smooth. Press through a fine-mesh sieve into a small saucepot. Bring to a boil over medium-high heat and cook, stirring frequently, until reduced by half, about 10 minutes; you'll need at least 1/2 cup. Cool completely.
• In a mixing bowl, add 3 cups of the confectioners' sugar, the butter and the vanilla and beat with a hand mixer until combined. Add the strawberry reduction, beat until incorporated, and then gradually add the remaining 1 cup confectioners' sugar. Transfer to a piping bag fitted with a round tip and pipe the buttercream onto the cupcakes.

CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• 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.
• 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.
• Mix in egg then eggs yolk. Blend in lukewarm cocoa mixture then blend in heavy cream. Add flour and blend until well combined, while scraping down sides and bottom of bowl.
• Divide batter among 12 paper lined muffin cups filling each about 2/3 full.
• Bake in preheated oven until toothpick inserted into center comes out clean, about 17 - 20 minutes.
• Remove from oven and allow to cool in muffin pan several minutes before transferring to wire rack to cool. Cool completely then frost with chocolate buttercream frosting.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until fluffy.
• Mix in powdered sugar, cocoa powder, 2 Tbsp cream and the vanilla. Mix until light and fluffy while adding more cream to thin if needed.

CHOCOLATE CUPCAKES WITH NEAPOLITAN FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together 1 cup water and the oil, eggs and vanilla until well blended. Pour the egg mixture into the flour mixture and stir until just incorporated.
• Divide the batter evenly between the prepared muffin cups. Bake until a wooden pick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins for 5 minutes, then remove from the tins and cool completely on a wire cooling rack.
• For the frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the butter until soft and fluffy. Gradually add the confectioners' sugar, beating until smooth. Beat in the vanilla. Add 1 tablespoon water; beat to the desired consistency. Remove half of the frosting to a bowl. To the remaining half, add the red food coloring and strawberry preserves; beat until incorporated.
• Fit a piping bag with a star tip. Set the bag, tip-side down, in a large cup and fill with both frostings, keeping each color separate in one half of the bag. Pipe the frosting onto the cupcakes.