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Neapolitan cupcakes

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Ingredients

For cupcakes:
  • 1 box white cake mix with pudding
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup miniature semisweet chocolate chips
  • For frosting and decorations:
  • 1 box white cake mix with pudding
  • 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) chocolate whipped ready-to-spread frosting
  • 1 container (12 oz) fluffy white whipped ready-to-spread frosting
  • 1 container (12 oz) strawberry mist whipped ready-to-spread frosting
  • Preparation

    Baking Directions:

    1.

    Heat oven to 350 degrees (325°F for dark or nonstick pans).

    Place white paper baking cup in each of 24 regular-size muffin cups.

    2.

    Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla.

    Pour half of batter into small bowl; stir in cocoa and ½ cup chocolate chips.

    Divide chocolate batter evenly among muffin cups.

    Carefully spoon white batter evenly over chocolate batter.

    3.

    Bake as directed on box.

    Cool 10 minutes.

    Remove cupcakes from pans to cooling racks.

    Cool completely, about 30 minutes.

    4.

    Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting.

    Decorate with candy sprinkles and additional chocolate chips.