Neapolitan Hi-Hat Cupcakes

filed under: Cupcakes on June 27, 2014

I have been waiting all week long to share these with you!  My favorite, favorite, mostest favoritest everest summertime flavor combination is Neapolitan.  And this one is extra special to me!

Neapolitan Hi-Hat Cupcakes!


This cupcake is adapted from a cake in my new book, Surprise-Inside Cakes!  I have an entire cake that is a Neapolitan Hi-Hat.  It is a glorious and amazingly delicious and seriously unique HI-HAT CAKE!!

Neapolitan Hi-Hat Cake! from Surprise-Inside Cakes!


photo credit Susan Powers from Surprise-Inside Cakes

I love that cake.  Sorry, I can’t help myself.

Back to the cupcake!

Neapolitan Hi-Hat Cupcakes!


This has got to be one of the greatest cupcakes ever, is that it is a Brownie bottom layer, a Strawberry cake layer, whipped cream (cool whip) piled high, and then semi-sweet chocolate coating.

Um, yeah.  It’s good.

To make the brownies you can use this recipe.

To make the strawberry cake you can use this recipe.  (That recipe is huge, so plan to make a cake from the left over batter)

For the whipped cream you can use this recipe. (substitute vanilla)  You can also use Cool Whip.

To assemble the cupcakes you can use the method outlined on this post, Mardi-Gras Hi-Hat Cupcakes.

Neapolitan Hi-Hat Cupcakes!


Or you can get my book and use the all original from-scratch recipes in it!  I mean, who wouldn’t LOVE that Hi-Hat Cake?

Ok, I will stop.  Sometimes it’s hard to reign in the excitement when you love something, but for you I will try. 🙂

Neapolitan Hi-Hat Cupcakes!

Did you see all of the other cupcakes I shared this week?

Cherry Limeade Cupcakes

Cherry Limeade Cupcakes

Coconut Angel Food Cupcakes!

Coconut Angel Food Cupcakes

Red Velvet Strawberry Shortcake Cupcakes! Red Velvet Strawberry Shortcake Cupcakes

s'mores cupcakes! #chocolate #summerdesserts

S’mores Cupcakes

Chocolate Shell
Prep Time
20 mins
15 mins
Total Time
20 mins

I have been waiting all week long to share these with you! My favorite, favorite, mostest favoritest everest summertime flavor combination is Neapolitan. And this one is extra special to me!

Course: Dessert
Cuisine: American
Keyword: Chocolate Shell
Servings: 8 servings
Author: Amanda Rettke
  • 11 oz chocolate chips or finely chopped
  • 3 tbsp. vegetable oil or shortening
  1. Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water. Stir until melted and smooth. Transfer to small container with high sides (like a drinking glass, just make sure its wide enough to fit cupcake), and let cool about 15 minutes. OR;

  2. Place chocolate and oil in a tall glass in the microwave for 1 minute. Remove and stir. If chocolates not all melted, return to the microwave in 15 second increments until chocolate is all melted.

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  • Alice // Hip Foodie Mom says:

    oh my goodness! you are amazing!

    • Amanda says:

      I feel like saying that every time I come to your blog!! 🙂

  • Angelyn @ Everyday Desserts says:

    this look perfect! I think they’re my favorite of all the cupcakes you posted this week!

    • Amanda says:

      Thanks so much Angelyn!!

  • Jess @ Sweet Menu says:

    Incredible! These cupcakes are absolutely adorable. Amazing!

  • Karenb says:

    Hi, I hope you can provide me with more information for preparing these Neapolitan Hi-Hat Cupcakes. I went through all the recipes and information for Mardi Gras Hi -Hat but could not find any info on how much of each batter did you fill the cupcake cups and how long do they bake and at what temp.? Since the brownie batter is “heavier, and more dense than the others, did you use less of it? How many cupcakes does this recipe make?

    I never had high-hat cupcakes before, I don’t remember ever seeing them as a kid – so I got to try these and make my kids this “special” treat!


    • Amanda says:

      Hi Karen! I used about 1 tablespoon of brownie mix and one heaping tablespoon of strawberry cake mix. Put the brownie batter in then the strawberry cake directly on top, bake for about 18 minutes, or an inserted the top appears dry and the cake springs back if touched. Hope that helps! Happy baking!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.