Neapolitan Cupcakes

Neapolitan Cupcakes

Here is a classic ice cream flavor turned cupcake and you’re going to love them! They are soft as clouds and layered with three irresistible flavors. A milk chocolate like cupcake, a vanilla bean cupcake and a fresh strawberry frosting. I just couldn’t get enough of them!

Because of these I know I’ve found a new obsession – layered cupcakes. As if I needed another food to be crazy about, but honestly there’s just no way I could resist these. I have the feeling you’ll be seeing more layered cupcakes on here in the future. I know they can be a little tricky, finding two batters that have a similar consistency so the top layer doesn’t just sink into the bottom will always be the challenge. With this one, I just used my favorite chocolate cupcake batter and a light and fluffy white vanilla bean batter. I chose not to go with a traditional vanilla cupcake because it would have been too heavy but also because I wanted a whiter cupcake with less of a yellow tint to it (which egg yolks will do). I loved cutting the cupcakes in half to see the contrast between the layers because the cupcakes are more white inside.

Ingredients

  • 1/3 cup unsweetend cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup unsalted butter, melted
  • 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 (reserve white for white portion of cupcake)
  • 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, softened
  • 3/4 cup granulated sugar
  • Seeds of 1/2 large vanilla bean
  • 3 large egg whites
  • 1/2 cup milk (anything but skim)
  • 1/2 tsp vanilla extract
  • Double batch of my Strawberry Buttercream Frosting recipe HERE
Read the whole recipe on Cooking Classy