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March 19, 2013

Neapolitan Cupcakes

This post originally appeared on my first blog, Amy's Cooking Adventures, in March 2012.

Easter is right around the corner so why not celebrate with some pretty little eggs in nests…on top of cupcakes?


These pretty little cupcakes are made up of a delicious Neapolitan flavor combination.  Fruity strawberry cake layered fudgy brownie; topped off with a creamy vanilla cream cheese icing.  These whimsical cupcakes are the perfect addition to your springtime festivities!



Neapolitan Cupcakes

Cupcake
1 box strawberry cake mix
          Eggs, oil, and water as indicated on packaging
1 (family size) box of fudge brownies
          Eggs, oil, and water as indicated on packaging

Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 tsp vanilla extract
2 ½ - 3 cups powdered sugar

Garnish
2 oz semi sweet chocolate, shaved
Peanut M&M Candies


Preheat the oven to 350 degrees F and line two (12 cup) muffin tins with paper liners.

Prepare the strawberry cake and brownie mixes (separately) as indicated on the packaging. 

Using a 2 tablespoon cookie scoop, place a scoop of strawberry batter into each muffin cup.  Rinse the scoop, and spoon an equal amount of brownie batter into the center of each muffin cup, on top of the strawberry filling.  Work slowly to ensure that the brownie mix is in the center, surrounded by a small ring of strawberry cake batter.

Place the filled pans into the preheated oven and bake for 22-28 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.  Move the cupcakes to wire racks to cool completely.

To make the frosting, place the cream cheese into the bowl of a stand mixer and beat until smooth.  Add the butter and cream together until combined and smooth.  Add in the vanilla extract and 2 ½ cups powdered sugar and mix until smooth.  Add the additional ½ cup of powdered sugar to thicken the frosting, if desired.

Place the frosting into a piping bag fitted with a large circle tip and swirl a thin layer of frosting onto each cupcake.  Start on the outer edge and move toward the center, adding a little extra dollop in the center for a nest.

Use a vegetable peeler to shave chocolate off of the block of chocolate.  Sprinkle the chocolate shavings in the center of each cupcake and top with 3 M&M candies, printed side facing down.

Refrigerate any leftover cupcakes for 4-5 days

Makes 24 cupcakes


4 comments:

  1. Wow. These look so yummy, Amy!! I LOVE the picture with the cupcake cut in half, how pretty is that?!! I totally have to make these - my boys would love them!

    ~Jen @ Yummy. Healthy. Easy.

    ReplyDelete
  2. Hi there, I'm your neighbor at the 504 Main Linky party. These are so cute, I love the little nest idea. So creative!

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  3. These are adorable! And they sound amazingly delicious! :)

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  4. Just stopping by to let you know you were featured at Super Saturday Show & Tell this week! Come grab a button http://www.whatscookingwithruthie.com AND party again with me :)

    ReplyDelete

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