Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Neapolitan Cupcakes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hrs 25 mins Yield: 12 These nostalgic cuties can be made a day in advance -- store them in an airtight container at room temperature and frost just before serving. Ingredients 1 ¾ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon coarse salt 1 stick unsalted butter, room temperature 1 cup sugar 3 large eggs, room temperature 1 teaspoon pure vanilla extract ⅔ cup buttermilk, room temperature ¼ cup Dutch-process cocoa powder 2 ounces semisweet chocolate (61 percent cacao), chopped Strawberry Buttercream Frosting Directions Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, baking powder, and salt. Beat butter with sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour. Whisk together cocoa powder and 1/4 cup hot water in a small bowl until smooth. Transfer 1 heaping cup (10 ounces) batter to a medium bowl. Add cocoa mixture and stir until just combined; fold in chopped chocolate. Divide chocolate batter evenly among muffin cups. Top with remaining vanilla batter. Bake, rotating pan halfway through, until golden brown and a tester inserted in centers comes out clean, 20 to 22 minutes. Let cool completely in pan on a wire rack before removing. Cupcakes can be stored up to 1 day in an airtight container at room temperature. Just before serving, spread buttercream over cupcakes. Print