Cupcakes · Mashup

Neapolitan Pie Cupcakes

Chocolate crumble base + vanilla sponge + raspberry buttercream = neapolitan pie cupcakes

What could be more exciting than this?!


Makes 12 – 18 cupcakes


(for the chocolate crumble base)

  • 150g crushed chocolate digestive biscuits
  • 50g butter
  • 1 tbsp golden syrup
  • 5g chocolate

(for the vanilla sponge – tweaked from Hummingbird Bakery)

  • 70g unsalted butter, softened
  • 210g plain flour
  • 250g caster sugar
  • 1 tbsp baking powder
  • 210ml whole milk
  • 2 eggs
  • 1 tsp vanilla extract

(for the raspberry buttercream)

  • 100g – 200g  fresh raspberries OR 4 tbsp of raspberry jam OR 10g – 20g of freeze-dried raspberry powder
  • 100g unsalted butter, softened
  • 180g sifted icing sugar
  • A dash of milk


  1. Preheat oven to 180C/ Gas mark 4
  2. For the chocolate crumble base, melted the butter and chocolate together. Add this to the crushed chocolate digestive biscuits and mix together. Add in the golden syrup and mix thoroughly
  3. Place 1 tbsp of this crumble into each cupcake case and press down gently with your fingers or the back of your spoon. Make sure it covers the whole base of the cupcake case, because you don’t want any cupcake batter to seep through the gaps
  4. For the cupcakes, whisk the butter and caster sugar until pale and fluffy
  5. In another bowl, whisk the milk, vanilla extract and eggs together
  6. Add in half of the wet mixture into the butter-sugar mixture and whisk
  7. Add in the dry ingredients and whisk
  8. Add in the other half of the wet mixture and whisk
  9. Be careful not to overwhisk as you don’t want the gluten to overwork and become gloopy. Only whisk until just combined
  10. Spoon the cupcake batter into the cases on top of the crumble, until 2/3 full
  11. Bake the cupcakes for 15 minutes or until a skewer comes out clean
  12. For the raspberry buttercream, crush the raspberries through a sift to collect the juice. Make sure you don’t get the raspberry seeds. Alternatively, if you don’t have fresh raspberries, you can use jam, but be careful as this can make the buttercream sticky and overly sweet.
  13. Whisk butter until pale and fluffy
  14. Whisk in the sifted icing sugar in three batches of 60g. This to prevent a sugar cloud when you start whisking
  15. Add in the raspberry puree and add in a dash of milk according to the consistency that you want
  16. Pipe your raspberry buttercream onto the cooled cupcakes

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