Neapolitan Cupcakes

By Bujvary

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

Preparation

Step 1

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.