Decadent Neapolitan Cream Cupcakes
A delightful fusion of rich chocolate, creamy vanilla, and refreshing strawberry flavors in each bite, making these cupcakes a perfect treat for any occasion.
Ingredients
Cupcake Batter
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot water
Strawberry Cream Filling
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ cup pureed strawberries
Vanilla Cream Filling
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Chocolate Ganache Topping
- ½ cup heavy cream
- 4 oz semisweet chocolate chips
Garnishes (optional)
- Sprinkles
- Fresh strawberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined, then slowly pour in the hot water and mix until smooth.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
Filling
- For the strawberry cream filling, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, then fold in the pureed strawberries.
- For the vanilla cream filling, beat another cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Cut a small hole in the center of each cooled cupcake and alternate filling with the strawberry and vanilla cream.
Ganache Topping
- Heat the heavy cream in a small saucepan until it simmers, remove from heat and stir in the chocolate chips until smooth.
- Spoon the ganache over each cupcake and decorate with optional sprinkles or fresh strawberries.
Serving
- Serve at room temperature or chilled.
Notes
Consider adding almond extract to the vanilla cream or drizzle strawberry puree over the ganache for extra flair. Store cupcakes in an airtight container for up to four days or freeze for later enjoyment.