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Dessert for 22

Neapolitan Cupcakes

These cupcakes combine chocolate and vanilla batters with strawberry buttercream for three classic dessert flavors.

$0.22per serving $
80 minstart to table
22servings

AmericanVegetarianKid-friendlyBudgetDesserts

Ingredients

  • 1/3 cup unsweetend cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup unsalted butter
  • 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
  • 1/4 cup heavy cream
  • 1 cup all-purpose flour
  • 1 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 7 tbsp unsalted butter
  • 3/4 cup granulated sugar
  • seeds of 1/2 large vanilla bean
  • 3 large egg whites
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • strawberry buttercream frosting

Steps

  1. Heat the oven to 350 F and line 22 muffin cups.
  2. Whisk the cocoa and baking soda with the boiling water, then stir in the butter, oil, sugar, vanilla, salt, egg, yolk, and cream.
  3. Mix the all-purpose flour into the chocolate batter, then set it aside.
  4. Beat the butter, sugar, vanilla bean seeds, egg whites, milk, and vanilla until smooth, then mix in the cake flour, baking powder, and salt.
  5. Layer the chocolate and vanilla batters in the muffin cups, then bake for 18 to 20 minutes.
  6. Cool the cupcakes completely, then pipe the strawberry buttercream over them.

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