Neapolitan Cupcakes with Strawberry Buttercream Frosting

Ingredients

•  For The Chocolate Cupcakes
• ⅓ Cup Unsweetend Cocoa Powder
• ½ tsp Baking Soda
• ½ Cup Boiling Water
• ¼ Cup Unsalted Butter, Melted
• 2½ Tbsp Vegetable Oil
• ¾ Cup + 2 Tbsp White Sugar
• 1 Tsp Vanilla Extract
• ¼ Tsp Salt
• 1 Egg (and 1 Extra Egg Yolk)
• ¼ Cup Heavy Cream
• 1 Cup All Purpose Flour
•  For The Vanilla Cupcakes
• 1½ Cups Cake Flour
• 1½ Tsp Baking Powder
• ¼ Tsp Salt
• 7 Tbsp Butter, Softened
• ¾ Cup White Sugar
• 2½ Teaspoons Vanilla Extract
• 3 Egg Whites
• ½ Cup Whole Milk
• For the Strawberry Buttercream Frosting
• ½ Cup + 2 Tbsp Strawberry Puree
• ¾ Cup Butter, Softened
• 2½ Cups Powdered Sugar
• ¼ Tsp Vanilla Extract
• Red Food Coloring (If Desired)

Instructions

1. For the Chocolate Cupcakes
2. Preheat oven to 350 degrees F. Line a cupcake tin with paper liners.
3. In a medium bowl, whisk cocoa powder and baking soda together. Pour in boiling water and stir until well blended. Cool.
4. In a large mixing bowl, combine melted butter, vegetable oil, white sugar, vanilla, and salt. Stir in egg and egg yolk.
5. Pour in heavy cream and stir in cocoa powder.
6. Gradually stir in flour a little at a time until just combined. Do not overmix!
7. Spoon ~2 Tablespoons of batter into each of the 24 cupcake liners.
8. For the Vanilla Cupcakes
9. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
10. In a large bowl, combine butter and sugar. Stir in milk, egg whites, and vanilla, salt, and baking powder.
11. Gradually stir in cake flour a little at a time until just combined.
12. Spoon ~2 Tablespoons of chocolate batter over the vanilla layer. Spread evenly.
13. Bake for 16-19 minutes or until a tooth pick inserted in the center comes out clean. Cool completely.
14. For the Strawberry Buttercream Frosting
15. In a small saucepan, heat strawberry puree util reduced by ⅔, to around 3 tablespoons. Cool completely.
16. Cream butter until light and fluffy Stir in vanilla and strawberry puree.
17. Gradually add powdered sugar until you reach your desired consistency. Fold in food coloring if desired.

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