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Decadent Neapolitan Cream Cupcakes

A delightful blend of chocolate, strawberry, and vanilla layers, these cupcakes are rich, creamy, and perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treat
Cuisine: American, Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 3/4 cups all-purpose flour Provides the structure
  • 1 cup granulated sugar Balances chocolate flavors
  • 1 1/2 tsp baking powder Helps cupcakes rise
  • 1/2 tsp baking soda Activates baking powder
  • 1/2 tsp salt Enhances flavors
  • 1/3 cup unsweetened cocoa powder Adds rich chocolaty essence
  • 2 large eggs Binds ingredients together
  • 1/2 cup buttermilk Adds moisture
  • 1/2 cup vegetable oil Keeps cupcakes moist
  • 1 tsp vanilla extract Infuses flavor
  • 1/2 cup hot water Creates a smooth batter
Strawberry Cream Filling
  • 1 cup heavy cream Essential for fluffiness
  • 2 tbsp powdered sugar Sweetens the filling
  • 1 tsp vanilla extract Enhances flavor
  • 1/4 cup pureed strawberries Adds fruity twist
Vanilla Cream Filling
  • 1 cup heavy cream Provides decadence
  • 2 tbsp powdered sugar Adds sweetness
  • 1 tsp vanilla extract Classic flavor
Ganache Topping
  • 1/2 cup heavy cream Creates velvety ganache
  • 4 oz semisweet chocolate chips Provides richness
Decoration
  • Sprinkles Optional for decoration
  • Fresh strawberries Optional garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Add the wet mixture to the dry ingredients, stirring gently until combined.
  5. Slowly pour in the hot water and mix until just smooth. Divide the batter among the cupcake liners.
Baking
  1. Bake for 18-20 minutes, until a toothpick inserted comes out clean. Let cool on a wire rack.
Cream Filling
  1. In one bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in pureed strawberries for the strawberry filling.
  2. In another bowl, beat heavy cream with powdered sugar and vanilla until firm peaks form for the vanilla filling.
Assembly
  1. Core the cooled cupcakes, creating a small hole in the center.
  2. Alternately fill each hole with strawberry and vanilla cream fillings.
  3. For the ganache, heat cream until simmering, then add chocolate chips and stir until smooth.
  4. Spoon ganache over each filled cupcake, allowing some to drip down the sides.
  5. Decorate with sprinkles or fresh strawberries if desired.

Notes

For best results, use room temperature ingredients. Use a piping bag for easier filling. Consider adding almond extract for enhanced flavors. Let ganache thicken before topping if desired.