Neapolitan Cream Cupcakes

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These Neapolitan Cream Cupcakes are a delightful combination of classic flavors – chocolate, strawberry, and vanilla – brought together in a rich and creamy cupcake. The light, fluffy cupcake base is complemented by a smooth, luscious strawberry cream filling, and topped with velvety vanilla frosting and decadent chocolate ganache.

  1. Ingredients:

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot water

For the Strawberry Cream Filling:

  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup strawberry jam or puree

For the Vanilla Cream Frosting:

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Pinch of salt

For the Chocolate Ganache:

  • 4 oz semi-sweet chocolate, chopped
  • 1/4 cup heavy cream

Directions:

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and sugar.
  3. In a separate large bowl, cream together the softened butter, eggs, and vanilla extract until light and fluffy. Add the buttermilk and mix until smooth.
  4. Gradually add the dry ingredients to the wet mixture, alternating with hot water, until just combined. The batter will be thin.
  5. Divide the batter evenly between the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

For the Strawberry Cream Filling:

  1. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Add the vanilla extract and strawberry jam or puree, and gently fold to combine.

For the Vanilla Cream Frosting:

  1. Beat the softened butter until smooth. Gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Continue beating until smooth and fluffy.

For the Chocolate Ganache:

  1. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until just simmering, then pour it over the chocolate. Let it sit for 1-2 minutes, then stir until smooth and glossy.

Assembly:

  1. Once the cupcakes have cooled, use a small spoon or cupcake corer to remove a small portion from the center of each cupcake.
  2. Fill each hole with the strawberry cream filling.
  3. Pipe the vanilla cream frosting on top of each cupcake in a swirl pattern.
  4. Drizzle the chocolate ganache over the frosting, letting it gently drip down the sides of the cupcakes.
  5. Serve and enjoy the delicious Neapolitan-inspired treat!

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 12 cupcakes

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