Description
These Layered Neapolitan Cupcakes combine rich chocolate, creamy vanilla, and sweet strawberry flavors in a beautifully layered dessert. Perfect for parties or special occasions, each cupcake features distinct layers of moist cake and complementary frostings, finished with decorative sprinkles, broken chocolate cones, and maraschino cherries for a playful and colorful treat.
Ingredients
Scale
Chocolate Cake Layer
- 1/3 Cup cocoa powder
- 1/2 tsp baking soda
- 1/2 Cup boiling water
- 1/4 Cup unsalted butter, melted
- 2 1/2 Tbsp canola oil
- 3/4 Cup + 2 Tbsp sugar
- 3/4 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 large egg, room temperature
- 1 large egg yolk (reserve white for white portion)
Vanilla Cake Layer
- 1/4 Cup heavy whipping cream
- 1 Cup flour
- 1 1/2 Cup cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 7 Tbsp unsalted butter, softened
- 3/4 Cup sugar
- 1/2 tsp pure vanilla extract
- 3 large egg whites
- 1/2 Cup whole milk
Strawberry Cake Layer
- 1 tsp strawberry extract
- Pink food coloring
Chocolate Frosting
- 1 Cup unsalted butter, softened
- 1 Cup Hershey cocoa powder
- 3 1/2 Cup powdered sugar
- 1/4 Cup heavy whipping cream
- 1 tsp pure vanilla extract
- 1 tsp chocolate extract
Strawberry Frosting
- 1 Cup unsalted butter, softened
- 4-5 Cup powdered sugar
- 1/4 Cup heavy whipping cream
- 2 tsp pure vanilla extract
- 2 tsp strawberry extract
Decorations
- Pink sprinkles
- Chocolate ice cream cone, broken into large pieces
- Maraschino cherries
Instructions
- Prepare Chocolate Cake Layer: In a bowl, combine cocoa powder and baking soda, then add boiling water to create a smooth cocoa mixture. Allow it to cool slightly. In a separate bowl, mix melted butter, canola oil, sugar, vanilla extract, salt, egg, and egg yolk. Gradually add the cocoa mixture, stirring well to combine.
- Prepare Vanilla and Strawberry Cake Batter: In another bowl, blend the heavy whipping cream, flours, baking powder, salt, softened butter, sugar, vanilla extract, egg whites, and milk until smooth. Divide the batter into two parts; to one portion, add strawberry extract and pink food coloring for the strawberry layer.
- Assemble and Bake the Cupcakes: In lined cupcake tins, layer the chocolate cake batter first, then carefully add the vanilla batter, followed by the strawberry batter. Bake at 350°F (175°C) for about 20-21 minutes or until a toothpick comes out clean. Let cupcakes cool completely on a wire rack.
- Prepare Frostings: For chocolate frosting, beat softened butter with cocoa powder, powdered sugar, heavy cream, vanilla, and chocolate extract until creamy. For strawberry frosting, mix softened butter with powdered sugar, heavy cream, vanilla, and strawberry extracts until smooth and fluffy.
- Decorate the Cupcakes: Once cupcakes are cooled, spread or pipe the chocolate frosting on the chocolate layer, followed by vanilla frosting on the vanilla layer, and strawberry frosting on the strawberry layer to mirror the cupcake layers. Top with pink sprinkles, pieces of broken chocolate ice cream cones, and maraschino cherries for a festive presentation.
Notes
- You can use food coloring sparingly to achieve the desired pink hue in the strawberry layer.
- Make sure all eggs are at room temperature for best batter consistency.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Adjust sugar quantities in frosting to taste for sweetness preference.
- Store cupcakes in an airtight container and refrigerate if not serving immediately.
