Chocolate Cupcakes with Neapolitan Frosting
- Level: Intermediate
- Yield: 22 to 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 23 servings
- Calories
- 371
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 57
- Dietary Fiber
- 1
- Sugar
- 44
- Protein
- 2
- Cholesterol
- 37
- Sodium
- 111
- Total: 1 hr 50 min (includes cooling time)
- Active: 45 min
Ingredients
Cupcakes:
2 1/3 cups all-purpose flour
2 cups sugar
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
Frosting:
2 sticks (1 cup) unsalted butter, softened
5 cups confectioners' sugar
1 teaspoon vanilla extract
A few drops red food coloring
3 tablespoons strawberry preserves
Directions
Special equipment:
two 12-cup muffin tins; a piping bag fitted with a star tip- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together 1 cup water and the oil, eggs and vanilla until well blended. Pour the egg mixture into the flour mixture and stir until just incorporated.
- Divide the batter evenly between the prepared muffin cups. Bake until a wooden pick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins for 5 minutes, then remove from the tins and cool completely on a wire cooling rack.
- For the frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the butter until soft and fluffy. Gradually add the confectioners' sugar, beating until smooth. Beat in the vanilla. Add 1 tablespoon water; beat to the desired consistency. Remove half of the frosting to a bowl. To the remaining half, add the red food coloring and strawberry preserves; beat until incorporated.
- Fit a piping bag with a star tip. Set the bag, tip-side down, in a large cup and fill with both frostings, keeping each color separate in one half of the bag. Pipe the frosting onto the cupcakes.