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Neapolitan Cupcakes

Neapolitan Cupcakes recipe
photo by:kraft
They're just like the ice cream, only in scrumptious cupcake form—with a brownie bottom, whipped frosting and strawberry cake in between.
20 min
1 hr 24 min
24 servings

What You Need

pkg.  (18.3 to 19.5 oz.) brownie mix (13x9-inch pan size)
pkg.  (2-layer size) strawberry cake mix
container  (16 oz.) ready-to-spread vanilla frosting
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

PREPARE brownie batter, then cake batter in separate bowls as directed on packages. Spoon brownie batter into 24 paper-lined muffin cups; cover with cake batter.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.

SPOON frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes.

Kraft Kitchens Tips

How to Store
Keep frosted cupcakes refrigerated.
How to Easily Fill Muffin Cups
Filling muffin cups with muffin or cupcake batter can be a messy task. Make it neat and easy by using an ice cream scoop to fill the cups. This also ensures that an equal amount of batter is portioned into each muffin cup.
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