Neapolitan Cupcakes

Be dessert chic with a Neapolitan cupcake made with vanilla cake, strawberry frosting, and a chocolate pudding filling and drizzle.


  • Vanilla cake:
  • 1/2 cup soy milk
  • 1/2 cup canned coconut milk
  • 1/2 tablespoon coconut vinegar
  • 1 1/3 cups flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup sugar
  • 1/2 cup vegan butter
  • 1 tablespoon vanilla extract
  • Chocolate pudding filling:
  • 1/3 cup sugar
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 1/3 cup cocoa powder
  • 1/8 teaspoon salt
  • 1 1/2 cups soy milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon vegan butter
  • Strawberry frosting:
  • 1/2 cup vegan butter
  • 1/2 cup vegetable shortening
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry extract
  • 1/3 cup chopped strawberry skins
  • Chocolate drizzle:
  • 3 tablespoons soy milk
  • 1/4 cup chocolate chips
  • 1/2 tablespoon butter


  1. Preheat oven to 350 degrees. Line a muffin pan with 12 cupcake liners.
  2. In a medium sized bowl, whisk together the soy milk, coconut milk and vinegar. Set aside to curdle for several minutes.
  3. In a large bowl, sift the flour, baking powder and baking soda.
  4. In a separate bowl, use an electric mixer with the whisk attachment to cream together the butter and sugar on high speed until the sugar has become light in color. Add vanilla extract and mix for about ten seconds more. Slowly add the dry ingredients and the milk mixture. Make sure to scrape down the sides of the bowl in between. Mix for about 1 to 2 minutes, or until the batter is smooth.
  5. Using an ice cream scooper, fill each cupcake liner about two-thirds of the way full with batter. Bake for 18 minutes or until knife comes out clean. Transfer to cooling rack.
  6. Prepare the chocolate pudding filling: In a saucepan, whisk together the sugar, cornstarch, cocoa powder and salt. Turn on heat to medium and whisk in the soy milk. Continue whisking constantly until it thickens to a pudding. Stir in the vanilla extract and butter. Transfer to a bowl and place plastic wrap directly on the pudding surface. (This will prevent a pudding skin from forming.) Store in fridge.
  7. Prepare the strawberry frosting: In a large bowl, cream the butter and shortening together with an electric mixer until light and fluffy. Add in the powdered sugar, vanilla extract and strawberry extract. Beat on high for about 2 minutes, scraping the sides of the bowl occasionally. Carefully fold in strawberry skins.
  8. Prepare the chocolate drizzle: In a small saucepan, heat soy milk until it just starts to boil. Remove from heat and stir in chocolate chips until they’re completely melted. Mix in the butter. Carefully transfer to a plastic squirt bottle.
  9. To assemble: Using a knife, cut out quarter-sized circles in the center of the cupcakes. Fill cupcakes with 1 tablespoon of pudding, then cover pudding and cupcake with strawberry frosting. Drizzle each cupcake with chocolate ganache. Eat immediately, or transfer cupcakes to fridge.