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Neapolitan Hi Hat Cupcakes

Summer Nostalgia in a cupcake, not a cone! These delicious Neapolitan Cupcakes are chocolate and strawberry layered sponge, topped with a silky vanilla marshmallow swirl which is dipped in dark chocolate for good measure. Make these for your next party and wow all your guests with their beauty!
Prep Time40 mins
Cook Time20 mins
Chilling Time40 mins
Total Time1 hr 40 mins
Course: Cupcakes, Dessert, Snacks
Cuisine: Cupcakes
Keyword: Hi Hat Cupcakes, Neapolitan, Neapolitan Cupcakes, Neapolitan Hi Hat Cupcakes
Servings: 12 Cupcakes
Author: mykitchendrawer


For the Cupcakes

  • 150 g unsalted butter softened
  • 150 g caster sugar
  • 3 eggs large
  • 150 g self-raising flour
  • 1 tsp vanilla
  • 50 g freeze dried strawberries
  • 25 g cocoa powder

For the Swiss Meringue Icing

  • 4 egg whites large
  • 200 g caster sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla

For the Chocolate Shell Coating

  • 200 g dark chocolate
  • 1 tbsp vegetable oil


For the Cupcakes

  • Preheat the oven to 160°C and line a cupcake tray with cupcake cases
  • Blitz the freeze dried strawberries in a food processor until they become a fine powder then leave to one side.
  • Cream together the butter and sugar until pale and aerated then add the eggs, flour and vanilla and mix until just combined.
  • Add the freeze dried strawberries into one bowl and the cocoa powder to the other and mix them through to create the strawberry and chocolate sponge batter.
  • Fill each case with a tablespoon of chocolate batter, then repeat with another tablespoon of strawberry batter.
  • Bake for 20 minutes until well risen and lightly golden, then leave to cool whilst you make the swiss meringue icing

For the Swiss Meringue Icing

  • Add the egg whites and sugar to a heatproof bowl and set it over a pan of simmering water.
  • Whisk the mixture continuously for about 4-5 minutes until the mixture begins to loosen and all the sugar has disolved. You can check this by dipping your finger carefully into the mixture and rubbing your fingers together to check for sugar crystals.
  • Bring the bowl off the heat and whisk the mixture for 5 more minutes on a high heat until soft, glossy peaks begin to form. Be careful not to overmix to avoid losing the marshmallow texture.
  • Fit a piping bag with an open star nozzle and pipe generous swirls of swiss meringue onto each cupcake. Transfer the cupcakes to a freezer for about 45 minutes.

For the dark chocolate coating

  • Melt the chocolate in a heatproof glass or mug then mix through the vegetable oil. Make sure you use a deep mug for this as you want to ensure all the meringue gets coated when it's dipped in. You will have left over chocolate after which you can chill and eat later or use in another bake.
  • Remove the chilled cupcakes from the freezer and one by one dip the meringue swirls in until fully coated. Leave them aside to set and let the cupcakes defrost.
  • These cupcakes are best eaten on the day but will keep for up to 3 days in an air tight container
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!