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Neapolitan Cupcakes

Ingredients

  • 2 pkgs. brownie mix standard 9/13 inch size
  • 1 c. vegetable oil
  • 4 eggs
  • 1/2 c. water
  • 1 pkg. strawberry cake mix
  • 1 c. water
  • 3 eggs
  • 1/3 c. vegetable oil
  • 1-1/2 c. unsalted butter room temperature
  • 1-16 oz. box sifted confectioner's sugar
  • 1/2 tsp. vanilla

Instructions

  • Preheat oven to 350 degrees.
  • Stir both brownie mixes with 1 cup vegetable oil, 4 eggs and 1/2 cup water in a large bowl.
  • In a separate bowl, mix strawberry cake mix with 1 cup water, 3 eggs and 1/3 cup vegetable oil. Beat with a mixer on medium for 2 minutes.
  • Prepare muffin tins for 48 cupcakes.
  • Spoon 2 tablespoons of the brownie batter in the bottom of each muffin cup.
  • Top the brownie batter with the strawberry cake batter until the cup is 2/3 full.
  • Bake for about 20 minutes.
  • Cool in pans for 10 minutes and then move to racks.
  • Beat butter with a mixer on medium-high speed until the butter is pale and creamy (about 2 minutes).
  • Beat confectioner’s sugar into the butter, about 1/2 cup at a time. After each addition, mix and continue until smooth.
  • Beat in vanilla extract.
  • Spread cooled cupcakes with the frosting.