NEAPOLITAN CUPCAKES

These Neapolitan Cupcakes are made with a vanilla cupcake, chocolate mousse filling and strawberry frosting! The flavors are so perfectly balanced – I love them! So as I write this, the hubs is sitting next to me doing his live fantasy football draft. The amount of stress he is exhibiting is straight crazy. 

NEAPOLITAN CUPCAKES

INGREDIENTS
VANILLA CUPCAKES:
  1. 6 tbsp (84g), unsalted butter, room temperature
  2. 3/4 cups (155g) sugar
  3. 6 tbsp (86g) sour cream, room temperature
  4. 2 tsp (10ml) vanilla extract
  5. 3 large egg whites, room temperature
  6. 1 1/4 cups (163g) all purpose flour
  7. 2 tsp (8g) baking powder
  8. ¼ tsp salt
  9. 6 tbsp (90ml) milk, room temperature
  10. 2 tbsp (30ml) water, room temperature

CHOCOLATE MOUSSE FILLING:
  1. 4 oz (113g) semi sweet chocolate chips
  2. 3/4 cup (180ml) heavy whipping cream, cold, divided
  3. 1/4 cup (28g) powdered sugar
  4. 1/4 tsp vanilla extract
STRAWBERRY FROSTING:
  1. 3/4 cup (149g) chopped strawberries
  2. 1/2 cup (112g) salted butter
  3. 1/2 cup (95g) shortening
  4. 4 cups (460g) powdered sugar
INSTRUCTIONS:
  • Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  • In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  • Add sour cream and vanilla extract and mix until well combined.
  • Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  • Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  • To make the chocolate mousse, put the chocolate chips in a large bowl.
  • Bring 1/4 cup of heavy whipping cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth. Set aside.
  • Add the remaining 1/2 cup of heavy whipping cream, powdered sugar and vanilla extract to a mixer bowl and whip until stiff peaks form.
  • Gently form about 1/3 of the whipped cream into the chocolate ganache, then fold in the remaining whipped cream.
  • Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
  • Fill the centers of the cupcakes with chocolate mousse. Set cupcakes in the fridge while you make the frosting.
  • Add the chopped strawberries to a food processor and puree until smooth. Strain the puree through a fine mesh sieve to remove the seeds. Set aside.