My dad gave me two packages of Neapolitan Oreos and I was inspired to make some sort of cupcake out of them. Neapolitan is a near-perfect flavor combination – and it’s also such a pretty color palette! These cupcakes were easy to make and look much more labor intensive than they actually are. I used a box cake mix for these and store-bought frosting. If you have the time to make the cupcakes and frosting from scratch, by all means, do it!
Recipe source: bettycrocker.com 
1 box white cake mix, plus required eggs and vegetable oil
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup mini chocolate chips
1 tub whipped chocolate icing
1 tub whipped vanilla icing
1 tub whipped strawberry icing
Neapolitan Oreos – you’ll need about 6 of them for twenty-four cupcakes
1. Preheat oven to 350. Line cupcake tins with paper liners.
2. Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
3. Bake as directed on box. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
4. Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting. Top with a piece of Neapolitan Oreo — I cut the cookies into quarters and used one quarter of a cookie on each cupcake.
*Makes about 24 cupcakes.
**If you can’t find strawberry frosting in your grocery store, you can buy the Duncan Hines flavor packs (a tub of white icing plus the strawberry flavor pack to add in) or you can skip the strawberry step all together and just tint vanilla frosting pink. The only downside of the second option is that you miss out on the strawberry flavor. But I had a hard time finding the strawberry frosting – had to run to three different stores!