Neapolitan Cupcakes
INGREDIENTS
- Cooking Time: 15-20 minutes
- Servings: 24 cupcakes
- Preparation Time: 45 minutes
- 1 box Betty Crocker™ SuperMoist™ 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 container (12 oz) Betty Crocker™ Whipped chocolate frosting
- 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
- 1 container (12 oz) Betty Crocker™ Whipped strawberry mist frosting
- Assorted Betty Crocker™ Decorating Decors candy sprinkles
- (Feel free to not use Betty Crocker, you can use scratch recipes)
- Additional miniature semisweet chocolate chips
DIRECTIONS
- 1) Heat oven to 350°F (325°F for dark or nonstick pans).
- 2) Place white paper baking cup in each of 24 regular-size muffin cups.
- 3) Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla.
- 4) Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips. 5) Divide chocolate batter evenly among muffin cups.
- 6) Carefully spoon white batter evenly over chocolate batter.
- 7) Bake as directed on box.
- 8) Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- 9) Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting.
- 10) Decorate with candy sprinkles and additional chocolate chips.
