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Simple Neapolitan Cupcakes

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By Betty Crocker Kitchens
Updated Apr 26, 2013
Wicked movie x Betty Crocker with Elphaba and green background. 

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Layer strawberry, chocolate and vanilla in a sweet frosted cupcake.

Simple Neapolitan Cupcakes

  • Prep Time 45 min
  • Total 1 hr 45 min
  • Servings 24
  • Ingredients 10
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup miniature semisweet chocolate chips
  • 1 cup butter, softened
  • 1 bag (2 lb) powdered sugar
  • 1/2 cup whipping cream
  • 3/4 cup finely chopped fresh strawberries

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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 chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
  • Step 
    3
    Bake as directed. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • Step 
    4
    Meanwhile, in medium bowl, beat butter, powdered sugar and whipping cream with electric mixer on medium speed until smooth and spreadable. Gradually stir in strawberries, a few tablespoons at a time. Refrigerate 30 minutes. Frost cupcakes. Store in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe
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