Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Neapolitan Cupcakes Recipe

★★★★★

4.4 from 124 reviews
  • Author: Elara
  • Total Time: 1 hour
  • Yield: 12 cupcakes 1x

Description

These Neapolitan Cupcakes are a delightful twist on the classic flavors of chocolate, strawberry, and vanilla, combined into a beautifully layered and frosted treat. Featuring fluffy vanilla cupcakes filled with rich chocolate mousse and topped with a smooth strawberry buttercream frosting, these cupcakes are perfect for celebrations and special occasions.

Ingredients

Scale

Cupcakes

  • 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
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature

Chocolate Mousse Filling

  • 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

Strawberry Buttercream Frosting

  • 3/4 cup (149g) chopped strawberries
  • 1/2 cup (112g) salted butter
  • 1/2 cup (95g) shortening
  • 4 cups (460g) powdered sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and line your cupcake pan with cupcake liners to ensure easy removal after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and sugar until the mixture is light in color and fluffy, approximately 3-4 minutes. This step is crucial for a tender texture.
  3. Add Sour Cream and Vanilla: Incorporate the sour cream and vanilla extract into the creamed mixture and mix until well combined to add moisture and flavor.
  4. Mix in Egg Whites: Add the egg whites in two batches, mixing gently after each addition. Scrape down the bowl sides to ensure even incorporation.
  5. Combine Dry Ingredients and Liquids: In a separate bowl, stir together the flour, baking powder, and salt. In a small measuring cup, combine the milk and water.
  6. Add Dry Ingredients and Liquids to Batter: Add half of the dry ingredients to the wet batter and mix well. Then add the milk and water mixture and mix thoroughly. Finally, add the remaining dry ingredients and mix until fully blended, scraping the sides as needed.
  7. Fill and Bake Cupcakes: Spoon the batter into cupcake liners, filling each about halfway. Bake in the preheated oven for 15-17 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  8. Cool the Cupcakes: Remove cupcakes from the oven and cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.
  9. Make Chocolate Ganache: Place the semi-sweet chocolate chips in a large bowl. Heat 1/4 cup of the heavy whipping cream to boiling point and pour it over the chocolate. Let it sit for 3-5 minutes, then whisk until smooth. Allow to cool to room temperature.
  10. Whip Cream for Mousse: In a mixer bowl, add the remaining 1/2 cup heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
  11. Combine Ganache and Whipped Cream: Gently fold one-third of the whipped cream into the cooled chocolate ganache to lighten it, then fold in the remaining whipped cream until smooth and homogeneous.
  12. Core the Cupcakes: Cut out the center of each cupcake using a cupcake corer or a small knife to create space for the filling.
  13. Fill with Chocolate Mousse: Spoon or pipe the chocolate mousse into the hollowed centers of the cupcakes. Place the cupcakes in the refrigerator to chill while making the frosting.
  14. Prepare Strawberry Puree: Puree chopped strawberries in a food processor until smooth. Strain the puree through a fine mesh sieve to remove seeds and set aside.
  15. Make Strawberry Buttercream: Beat the salted butter and shortening together until smooth. Gradually add half of the powdered sugar and blend well. Mix in about 5 tablespoons of strawberry puree until fully combined. Then add the remaining powdered sugar and mix until the frosting is smooth.
  16. Pipe the Frosting: Using a piping bag fitted with Ateco tip 844 or your preferred tip, pipe the strawberry buttercream frosting onto each cupcake.
  17. Decorate and Chill: Top cupcakes with fresh strawberries, chocolate decorations, or any preferred garnish. Refrigerate cupcakes until ready to serve.

Notes

  • Ensure all wet ingredients are at room temperature for best batter consistency.
  • Do not overmix the batter to keep cupcakes tender and light.
  • Allow the chocolate ganache to cool properly before folding in whipped cream to prevent melting or separation.
  • Straining strawberry puree removes seeds for a smooth frosting texture.
  • Keep cupcakes refrigerated after filling and frosting to maintain mousse firmness and frosting stability.
  • Prep Time: 25 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Keywords: Neapolitan cupcakes, chocolate mousse cupcakes, strawberry buttercream, homemade cupcakes, layered cupcakes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenflavorspot.com/neapolitan-cupcakes-recipe/