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Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 25 mins
Yield: Makes 12
neapolitan-cupcake-s06-0072-d112928.jpg
Ingredients
Ingredient Checklist
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse salt
1 stick unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup Dutch-process cocoa powder
2 ounces semisweet chocolate (61 percent cacao), chopped
Strawberry Buttercream Frosting
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 25 mins
Yield: Makes 12
neapolitan-cupcake-s06-0072-d112928.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 25 mins
Yield: Makes 12
Recipe Summary
prep: 35 mins
total: 1 hr 25 mins
Yield: Makes 12
prep: 35 mins
total: 1 hr 25 mins
prep:
35 mins
total:
1 hr 25 mins
Yield: Makes 12
Makes 12
neapolitan-cupcake-s06-0072-d112928.jpg
neapolitan-cupcake-s06-0072-d112928.jpg
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup buttermilk, room temperature
- 1/4 cup Dutch-process cocoa powder
- 2 ounces semisweet chocolate (61 percent cacao), chopped
- Strawberry Buttercream Frosting
Directions
Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, baking powder, and salt.
Beat butter with sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour.
Whisk together cocoa powder and 1/4 cup hot water in a small bowl until smooth. Transfer 1 heaping cup (10 ounces) batter to a medium bowl. Add cocoa mixture and stir until just combined; fold in chopped chocolate.
Divide chocolate batter evenly among muffin cups. Top with remaining vanilla batter. Bake, rotating pan halfway through, until golden brown and a tester inserted in centers comes out clean, 20 to 22 minutes. Let cool completely in pan on a wire rack before removing. Cupcakes can be stored up to 1 day in an airtight container at room temperature. Just before serving, spread buttercream over cupcakes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Neapolitan Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Neapolitan Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
