We have discussed my Neapolitan obsession right?

I needed to make some cupcakes for a special event last night, and you just know I had to have a Neapolitan twist!


Strawberry Chocolate Dip Coating

Prep Time 5 minutes
Total Time 10 minutes
These were actually really, really simple.


  • 1 cup pink candy melts
  • 1 tablespoon vegetable oil or shortening
  • 1 -3 drops of candy flavoring oil based


  • In microwave safe bowl (preferably with high sides) place candy melts and vegetable oil.
  • Heat for one minute and then stir thoroughly.
  • Keep heating in 30 second increments until chocolate is completely smooth.
  • Add in flavored oil, 1 drop at a time, until you reach desired flavor.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.


Neapolitan Cupcakes! from iambaker.net


These were actually really, really simple.

Make your favorite chocolate cake recipe.

Make your favorite Vanilla Buttercream.

Make some chocolate coating. (recipe below)

Sprinkle with some chocolate jimmies.

Neapolitan Cupcakes!

Tips for Success:

Allow cupcakes to cool completely before piping on buttercream.

I used a 1M tip to achieve soft billowing ruffles of frosting deliciousness. 🙂

After you have frosted the cupcakes, place in freezer for at least 15 minutes.

I used a spoon to drizzle the chocolate over the frosting.  If you find your chocolate is too thick and doesn’t spill over, add 1/2 teaspoon more vegetable oil and mix thoroughly.

Add sprinkles to the chocolate immediately.  (If you wait until the chocolate hardens, the sprinkles wont stick)

You can get the Strawberry Oil here.  I have only found it at specialty stores and online.

Consider calling up a dentist and getting on an affiliate program. (These suckers are SWEET!)

Chocolate Cupcakes with Vanilla Buttercream and Strawberry Chocolate Candy Coating! (Neapolitan Cupcakes)


Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. that color!
    this just gives any dessert that little extra something.
    excellent idea Amanda.

  2. As soon as I saw this I laughed because I used to work at a tiny little local grocery counter and I had a customer that always asked me for the “Napoleon” ice cream. If only he knew there were cupcakes, too!! These are gorgeous, Amanda.

  3. These are so pretty! I love the dark background to the photos and that pop of pink color. I bet they’re delicious as well. 🙂

  4. Oh I love these! I bought some candy coloring and flavors a couple months ago and have yet to use them.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.