Neapolitan Cupcakes

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1/4 cup Baking cocoa, unsweetened
  • 1 container Betty crocker chocolate frosting, Whipped
  • 1 Betty crocker decorating decors candy sprinkles, Assorted
  • 1 container Betty crocker fluffy white frosting, Whipped
  • 1 container Betty crocker strawberry mist frosting, Whipped
  • 1 box Betty crocker supermoist white cake mix
  • 1/2 cup Chocolate chips, miniature semisweet
  • 1 Chocolate chips, miniature semisweet
  • 1/2 tsp Vanilla

• Liquids

  • 1 Water

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla
• 1/4 cup unsweetened baking cocoa
• 1/2 cup miniature semisweet chocolate chips
• 1 container (12 oz) Betty Crocker™ Whipped chocolate frosting
• 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
• 1 container (12 oz) Betty Crocker™ Whipped strawberry mist frosting
• Assorted Betty Crocker™ Decorating Decors candy sprinkles
• Additional miniature semisweet chocolate chips

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
• 2 Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
• 3 Bake as directed on box. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• 4 Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting. Decorate with candy sprinkles and additional chocolate chips.

Nutrition