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Don't Need Nothin' but Neapolitan Cupcakes

By: Courtney Carey, excerpted from Girls Just Wanna Bake Cupcakes
Dont Need Nothin but Neapolitan Cupcakes

Don’t need nothin’ but a Neapolitan cupcake. How can I resist? If you can’t decide between vanilla, chocolate and strawberry, get a break from that same old, same old and have all three flavors at once. It don’t get better than this! They are made with vanilla and chocolate cake, swirled with strawberry buttercream frosting and topped with Stroopwafels, chocolate sprinkles and cherries. Bring them to the drive-in in the old man’s Ford and you will be screaming for more.

Song: Poison—Nothin’ But a Good Time (1988)

Yields12 cupcakes

Ingredients

  • Vanilla/Chocolate Cupcakes
  • 1 1/4 cup (156 g) all-purpose flour
  • 1 1/2 teaspoon (7 g) baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (57 g/ 1/2 stick) unsalted butter, at room temperature
  • 1/4 cup (60 ml) vegetable oil
  • 1 large egg, at room temperature
  • 2 tablespoon (30 ml) sour cream, at room temperature
  • 2 teaspoon (10 ml) vanilla extract
  • 1/2 cup (120 ml) milk, at room temperature
  • 2 tablespoon (12 g) dark cocoa powder
  • 3 tablespoon (45 ml) hot water

  • Strawberry Buttercream Frosting
  • 1 cup (227 g / 2 sticks) unsalted butter, at room temperature
  • 2 1/2 cup (300 g) powdered sugar
  • 1/4 cup (60 ml) strawberry reduction
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon (15 ml) heavy cream

  • Additional Ingredients
  • 12 Stroopwafel pieces
  • 12 maraschino cherries
  • 1 tablespoon (15 g) chocolate sprinkles

INSTRUCTIONS:

Vanilla/Chocolate Cupcakes

  1. Preheat the oven to 350°F (177°C). Line a cupcake pan with 12 cupcake liners.

  2. In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.

  3. In a large bowl, cream together the granulated sugar, butter and vegetable oil with an electric mixer until light and creamy. Add the egg, sour cream and vanilla, and mix on medium speed until smooth. Add half of the flour mixture to the batter and mix on low speed until mostly incorporated. Slowly pour in the milk, continuing to mix on low speed. Add the remaining flour mixture and mix until combined and smooth.

  4. In a small bowl, mix together the dark cocoa powder and water. Divide the cupcake batter in half and add the chocolate mixture to one portion of the batter. Mix well to combine.

  5. Portion the vanilla cupcake batter into the cupcake liners and then add the chocolate cupcake batter on top, filling the liners about three-quarters full. Bake the cupcakes for about 20 minutes, or until the tops of the cupcakes spring back when touched. Remove them from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Strawberry Buttercream Frosting

  1. In the bowl of a stand mixer fitted with a paddle attachment, whip the butter on medium-high speed for 5 minutes, or until pale and creamy. Add the powdered sugar and mix on low speed until fully incorporated.

  2. Add the strawberry reduction, vanilla and salt. Slowly drizzle in the heavy cream. Scrape the sides and bottom of the bowl as needed. Turn the mixer to medium speed and whip the buttercream for 3 to 5 minutes, or until smooth and creamy.

Assembling the Cupcakes

  1. Fill a piping bag fitted with an Ateco 826 piping tip with the strawberry buttercream. Pipe an “ice cream swirl” of frosting onto the cupcakes. Decorate the cupcakes with Stroopwafel pieces, maraschino cherries and chocolate sprinkles.

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