Introduction

Neapolitan cupcakes bring the classic flavors of chocolate, strawberry, and vanilla into a delightful single treat. Soft, moist cupcakes filled with rich chocolate mousse and topped with strawberry frosting make these cupcakes a show-stopping dessert for any occasion.

This image shows several vanilla cupcakes arranged on a white cake stand with a ruffled edge. Each cupcake has a pale pink, swirled frosting layer that looks smooth and creamy, topped with a bright red whole strawberry with green leaves. One cupcake sits in front on a soft pink cloth with a fresh strawberry beside it and a few small dark chocolate chips scattered around. To the right of the front cupcake is a clear glass bowl filled with small dark chocolate chips. The background has a soft blurry grayish-blue color and a white marbled texture surface below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
6 tbsp (86g) sour cream, room temperature
2 tsp (10ml) vanilla extract
3 large egg whites, room temperature
1 1/4 cups (163g) all purpose flour
2 tsp (8g) baking powder
¼ tsp salt
6 tbsp (90ml) milk, room temperature
2 tbsp (30ml) water, room temperature
4 oz (113g) semi sweet chocolate chips
3/4 cup (180ml) heavy whipping cream, cold, divided
1/4 cup (28g) powdered sugar
1/4 tsp vanilla extract
3/4 cup (149g) chopped strawberries
1/2 cup (112g) salted butter
1/2 cup (95g) shortening
4 cups (460g) powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
Step 2: In a large bowl, cream together the unsalted butter and sugar until light and fluffy, about 3-4 minutes. Proper creaming is important for a tender cupcake.
Step 3: Add sour cream and vanilla extract, mixing until fully combined.
Step 4: Add the egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. In a measuring cup, combine milk and water.
Step 6: Add half of the dry ingredients to the batter and mix until combined. Then add the milk mixture and mix again. Finally, add the remaining dry ingredients and mix until smooth, scraping the bowl as needed.
Step 7: Fill cupcake liners about halfway with batter. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Let cupcakes cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
Step 9: Prepare the chocolate mousse filling by placing chocolate chips in a large bowl. Bring 1/4 cup of the heavy whipping cream to a boil and pour over the chocolate. Let sit 3-5 minutes, then whisk until smooth. Allow to cool to room temperature.
Step 10: In a separate bowl, whip the remaining 1/2 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 11: Gently fold about a third of the whipped cream into the cooled chocolate ganache, then fold in the remaining whipped cream until smooth.
Step 12: Core out the centers of the cooled cupcakes using a cupcake corer or knife.
Step 13: Fill the cupcake centers with chocolate mousse. Place cupcakes in the refrigerator while preparing the frosting.
Step 14: Puree the chopped strawberries in a food processor until smooth, then strain through a fine mesh sieve to remove seeds. Set aside.
Step 15: Beat together the salted butter and shortening until smooth.
Step 16: Add half of the powdered sugar and mix until well combined and smooth.
Step 17: Add about 5 tablespoons of the strawberry puree and mix thoroughly.
Step 18: Add the remaining powdered sugar and mix until the frosting is smooth and pipeable.
Step 19: Pipe the strawberry frosting onto the cupcakes. Decorate with fresh strawberries, chocolate decorations, or toppings of your choice.
Step 20: Refrigerate the cupcakes until ready to serve to keep the mousse filling and frosting firm.

Tips & Variations

For extra moisture, you can brush the cupcakes with a simple syrup before adding the mousse filling.
Replace sour cream with Greek yogurt for a slightly tangier flavor and fewer calories.
Use fresh berries of your choice instead of strawberries to change the frosting flavor.
Allow the mousse to chill longer if you prefer a firmer filling inside the cupcakes.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the mousse filling and fresh frosting, refrigeration is necessary. Before serving, you can let them sit at room temperature for 15 minutes to soften slightly. Avoid freezing, as the mousse texture may be affected.

How to Serve

The image shows a group of four vanilla cupcakes on a white plate with a ruffled edge, placed on a white marbled surface. Each cupcake has three layers: the base is a soft, light yellow vanilla cake; the middle is a visible scoop of creamy, light brown chocolate filling exposed in the front cupcake which has a bite taken out; the top layer is pale pink whipped frosting swirled smoothly with soft peaks. Each cupcake is topped with a glossy, bright red strawberry with green leaves. Small chocolate chips are scattered on the plate around the cupcakes in the close-up view. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe calls for egg whites to keep the cupcakes light and fluffy. Using whole eggs may change the texture and weight of the cupcakes, resulting in a denser crumb.

How do I prevent the cupcakes from drying out?

Make sure not to overbake; check for doneness around 15 minutes. Proper creaming of butter and sugar and adding sour cream helps keep the cupcakes moist. Storing them properly in an airtight container refrigerated also preserves moisture.