Neapolitan Cupcakes

 

Ingredients

• 1

  box Betty Crocker™ Super Moist™ 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

Steps

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.