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Neapolitan Cupcakes
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Neapolitan Cupcakes

1 Hour 24 Minutes
20 Min Prep
1 Hr 24 Min Cook
They're just like the ice cream, only in scrumptious cupcake form—with a brownie bottom, whipped frosting and strawberry cake in between.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (18.3 to 19.5 oz.) brownie mix (13x9-inch pan size)
1 pkg. (2-layer size) strawberry cake mix
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 350°F.
2
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.
3
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.
4
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes.
Kitchen 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.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 230mg
10%
Total Carbohydrates 47g
17%
Dietary Fibers 0g
Sugars 35g
70%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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