Valentine’s day Neapolitan cupcakes are the perfect Valentine’s day cupcake, aka the name! Ha 😉 They are such a fun and unique cupcake idea with the mix of strawberry cake and brownie batter!
These homemade cupcakes have the great fluffy cake texture mixed with the chewy brownies making these Valentine’s day cupcakes taste out of this world.
Neapolitan cupcakes are a fun take on the normally chocolate covered strawberries that everyone gives and receives for Valentine’s day. Not to mention, much more affordable!
Recipe Ingredient Notes
To make Neapolitan Cupcakes, you will need the following ingredients:
- Package of brownie mix
- Eggs
- Vegetable oil
- Water
- Package of strawberry cake mix
- Butter
- Shortening
- Vanilla
- Milk
- Powdered sugar
- Chocolate sprinkles (or your favorite for Valentine’s day)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Cupcake Liners
- Cupcake Pan (Regular)
- Whisk
- Mixing Bowl (Medium)
- Mixing Bowl (Large)
- Mixer (Hand)
- Spatula
How to make Neapolitan Cupcakes
Cupcake Instructions
- Preheat an oven to 350℉ (175℃). Line 40-48 muffin cups with paper liners (I only got about 40 cupcakes, but you may get more).
- Whisk together the brownie mix, 2 eggs, ½ cup canola oil, and ¼ cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
- Mix the cake mix, ½ cup oil, 1 cup water, and 3 eggs in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
- Spoon the brownie batter into prepared muffin cups, filling each cup ⅓ full. Spoon the cake batter over the brownie batter, until muffin cups are each ⅔ full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
- Cool completely.
Frosting Instructions
- Cream together the butter shortening, and vanilla.
- Then add in milk and powdered sugar 1 cup at a time. Mix until light and fluffy.
- Top with optional sprinkles.
NOTE: You only want to mix until everything is just combined. Do NOT overmix the batter. Also if your cake mix and brownie mix ingredients are different on the box, use the amounts on the box.
Try it Without the Box
Have you ever tried to make brownies from scratch? They are surprisingly simple to do, and you probably have everything you need!
Storage Instructions
To store cupcakes, make sure to let them completely cool. Unfrosted cupcakes are easier to store after baking, then frosted cupcakes.
- Container: Always store cupcakes in an airtight container to prevent the air from drying them out and contamination. We like to store cupcakes in this container.
- Counter: Unfrosted cupcakes can be stored at room temperature (and out of sunlight) for one day.
- Refrigerator: You can keep cupcakes in the refrigerator for 2-3 days. Before eating, allow them time to come back to room temperature before serving. If you ice them with the cream cheese frosting, we recommend refrigerating them.
Enjoy More Delicious Cupcake Recipes
Cupcakes are a delicious treat for kids and adults alike. Check out our comprehensive list of cupcake recipes!
- Confetti Cupcakes with Homemade Strawberry Buttercream Frosting
- Texas Sheet Cake Cupcakes
- Easy Vanilla Cupcake
- Bite Size Carrot Cakes
Neapolitan Cupcakes Recipe
Ingredients
Cupcake Ingredients
- 18.4 ounces brownie mix, 1 package
- 2 eggs
- ½ cup vegetable oil, (or canola oil)
- ¼ cup water
- 15.25 ounces strawberry cake mix, 1 package
- ½ cup vegetable oil
- 1 cup water
- 3 eggs
- ¼ cup water
Frosting Ingredients
- ½ cup butter, softened
- ½ cup shortening
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 4 cups powdered sugar
- ¼ cup chocolate sprinkles, (topping)
Equipment
Instructions
Cupcake Instructions
- Preheat an oven to 350℉ (175℃). Line 40-48 muffin cups with paper liners (I only got about 40 cupcakes, but you may get more).
- Whisk together the brownie mix, 2 eggs, ½ cup canola oil, and ¼ cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
- Mix the cake mix, ½ cup oil, 1 cup water, and 3 eggs in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
- Spoon the brownie batter into prepared muffin cups, filling each cup ⅓ full. Spoon the cake batter over the brownie batter, until muffin cups are each ⅔ full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
- Cool completely.
Frosting Instructions
- Cream together the butter shortening, and vanilla.
- Then add in milk and powdered sugar 1 cup at a time. Mix until light and fluffy.
- Top with optional sprinkles.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
eRecipe
www.sweetenedbykagi.blogspot.com
http://sweetcsdesigns.com/archives/3064
Thanks for linking up! I featured your post in my wrap up http://tidymom.net/2012/16-valentine-ideas/
Have a great weekend!
I?m hosting a Valentine theme linky party starting tonight at 11:30. Would love it if you came by and linked up! www.serendipityandspice.blogspot.com
-Melissa
Have a great day!
xo,
Laurie @ Gallamore West :)
p.s. I made your crockpot BBQ Hawaiian chicken the other day... my family LOVED it. Thanks for a great and easy recipe. I can handle desserts, but dinners are soooo hard for me! :)
http://southernlovely.blogspot.com/2012/01/show-share-23-features.html
Kristen- Sixsistersstuff.com