Neapolitan Bonbon Cupcakes

Neapolitan Bonbon Cupcakes are made with chocolate cupcakes all dressed up in vanilla and strawberry buttercream. Top them with your favorite chocolate bonbons!

These were intended to be a Valentine’s day treat, but after tasting them I decided they’re a good idea for any occasion! And it’s not like these are any great deviation from the norm here – pink, ruffles and chocolate are a common affair at SprinkleBakes – at any time of the year.  So I decided to go ahead and post them today.

One Bowl Chocolate Cupcakes

The chocolate cake recipe comes from my favorite quick “one bowl” batter, but I’ve pared down the quantity considerably.  This recipe makes exactly 9 standard cupcakes. You might squeeze in an extra cupcake (to make an even 10) if you effectively scrape every last bit of batter from the bowl with a rubber spatula. That means no sampling the batter or licking the bowl – which is why I will always end up with 9 cupcakes instead of 10.

Neapolitan Flavors

One thing is for certain, these Neapolitan Bonbon Cupcakes are all about variety. You get a little of everything – rich chocolate cake, vanilla and strawberry buttercream, and a surprise flavor-filled bonbon on top! 

I chose a small box of Belgian chocolates with an assortment of fillings: strawberry, hazelnut, almond, coconut, pistachio and Cointreau.  I also bought some gold-foil cordials because they are my absolute favorite!

Use your favorite brand of purchased bonbons to top these cupcakes.

Buttercream Piping Technique

The frosting technique uses two decorator piping tips, both of which come in this Ateco set (you may remember that I recommended it in my gifts for bakers post). You can buy the tips individually too, so I listed them separately in the “supplies” section under the recipe.

I certainly think these are perfect for Valentine’s day, but I can also see them being made for a girly birthday party or bridal shower.  They are super simple to make and the decoration could not be easier – just pop a chocolate on top!  I had a lot of fun with these.  Hope you do too!

xo

Neapolitan Bonbon Cupcakes

Heather Baird

Neapolitan Bonbon Cupcakes are perfect for Valentine's Day, bridal showers or spring celebrations. , Chocolate cake is topped with vanilla, and strawberry buttercreams. Top them with your favorite chocolate bonbons! I used Belgian chocolates, but any pretty filled chocolates will do.

Yields 9-10 cupcakes

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 9 cupcakes

Equipment

• McCormick Imitation Strawberry Extract
• LorAnn Strawberry Flavoring, 1 dram
• Wilton White Blossom Baking Cups, 12 Count
• Ateco Pastry Tube Star Size 8
• Wilton large drop flower tip #2D
• Wilton Decorating Tip 8B

Ingredients

 

US CustomaryMetric

 

1x2x3x

Chocolate cupcakes

• 6 tablespoons unsweetened cocoa powder
• 3/4 cups all-purpose flour
• 3/4 cups sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon plus 1/8 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 6 tablespoons hot water
• 6 tablespoons heavy cream
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Buttercream and toppers

• 1 cup unsalted butter softened
• 3 cups confectioners’ sugar – the finest you can find usually 10 x
• 1 teaspoon vanilla extract
• Few drops of liquid red food coloring
• 2 teaspoons McCormick strawberry extract or drops of LorAnn strawberry oil to taste
• * Milk or heavy cream optional
• 9 or 10 assorted filled bon-bon type chocolates

Instructions

 

Cupcakes

• Preheat oven to 350°F degrees.
• Line muffin tin with cupcake papers; set aside.
• Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix with a hand held mixer until smooth.
• Divide batter among cupcake papers, filling each 3/4 full. Bake for 15-20 minutes. Let cool before frosting.

Buttercream and toppers

• In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes. Add vanilla extract and beat again for another minute until light and fluffy. Transfer 1/3of the vanilla frosting to a piping bag fitted with Ateco 40S decorator tip or Wilton drop flower tip 2D.
• Beat the remaining frosting on medium speed, adding the red food coloring in a little at a time until the desired pink color intensity is achieved. Add strawberry extract or strawberry flavoring oil. Transfer pink icing to a piping bag fitted with a large open star tip, Ateco brand #828 or Wilton tip 8B. Pipe small stars of buttercream around the outside edge of the cupcakes with the white vanilla frosting. Pipe a large swirl of pink frosting in the middle of the cupcake, making two passes with the piping bag. Top each cupcake with a chocolate bonbon.
• *Note: If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.

Keyword belgian chocolates, bonbons, chocolate cake, neapolitan cupcakes, strawberry buttercream, valentine’s day, vanilla buttercream

Tried this recipe?Let us know how it was!

McCormick Imitation Strawberry Extract, 1-Ounce Unit (Pack of 6)

LorAnn Strawberry Flavoring, 1 dram

Wilton White Blossom Baking Cups, 12 Count

Ateco Pastry Tube – Star – Size 8

WILTON LG DROP FLOWER TIP#2D 402-2004

Wilton Decorating Tip 8B