Neapolitan cupcakes are a perfect nostalgic treat with delicately bitter chocolate and sweet vanilla cupcakes topped with fresh strawberry frosting. You'll be whisked away to the dreamy days of childhood.
In a large mixing bowl cream together the butter and sugar.
Add vanilla and beat again.
Add eggs, one at a time, beating well after each addition.
Mix together flour, baking powder and salt in a separate bowl.
Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.
Divide the batter in half in two separate bowls. Set one bowl aside. Beat cocoa powder into the batter in the other bowl, until just combined.
Line a lightly greased muffin pan with cupcake liners.
Fill each section about a third full with chocolate cake batter. Then top the chocolate cake batter with the same amount of vanilla cake batter. Each section should be about ⅔ full.
Bake in a 350° oven for 18-25 minutes, or until a toothpick comes out clean.