Neapolitan Cupcakes
Delicious chocolate brownie and strawberry cupcakes, topped with creamy vanilla frosting and neapolitan candies.
Servings: 30 Neapolitan Cupcakes + 6 Strawberry Cupcakes
Ingredients
- 1 (19.5 oz.) pkg. brownie mix
- 2 lg. eggs
- 1/3 c. vegetable oil
- 1/4 c. water
- 1 (18.25 oz.) pkg. Strawberry cake mix
- 2 T. vegetable oil
- 1 1/3 c. water
- 3 lg. egg whites
- 2 tubs vanilla frosting
- 30-36 Brach's Neapolitan Candies or Hershey's Neapolitan Kisses
Instructions
- Preheat an oven to 350 degrees Line 36 muffin cups with paper liners.
- In a large bowl, whisk together brownie mix, 2 eggs, 1/3 cup vegetable oil, and 1/4 cup water. Stir just until fully incorporated, about 50 strokes; set aside.
- In a separate bowl, combine cake mix, 2 tablespoons vegetable oil, 1 1/3 cup water, and 3 egg whites. With an electric mixer beat on low speed until combined. Mix on medium speed for 2 minutes.
- Spoon 1 tablespoon brownie batter into 30 prepared muffin cups. Spoon a heaping tablespoon of cake batter over the brownie batter. Spoon 2 tablespoons of cake batter into the remaining 6 muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Let cupcakes cool in baking pans placed on wire racks.
- Frost or pipe with vanilla frosting and decorate with Neapolitan candies.
Speak Your Mind