Neopolitan Cupcakes

Directions

1. 1
   Preheat oven to 350 degrees and line pan with cupcake liners (yields 48).
2. 2
   Chocolate Cake: In a large bowl combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.
3. 3
   (Do not over mix.)
4. 4
   Sift in cake mix to remove the lumps and stir until combined.
5. 5
   Fill cupcake liners 1/3 full and shake pan to level the batter.
6. 6
   Vanilla Cake: In a large bowl, combine eggs, egg whites, oil, buttermilk, sour cream and vanilla.
7. 7
   (Do not over mix.)
8. 8
   Sift in cake mix to remove lumps and stir until combined.
9. 9
   Scoop vanilla batter on top of the chocolate batter to fill the liners 2/3 full.
10. 10
    (1/3 chocolate & 1/3 vanilla.
11. 11
    ).
12. 12
    Shake the pan to level the vanilla, or leave it uneven if you want some of the chocolate showing through the top of the cake.
13. 13
    Bake for 17-21 minutes, or until an inserted knife comes out clean.
14. 14
    Buttercream: Beat butter and cream cheese until light and fluffy.
15. 15
    Add raspberry puree (I microwave frozen berries, then push them through a strainer to remove the seeds).
16. 16
    Add powdered sugar a little bit at a time until you reach your desired consistency.
17. 17
    Pipe onto cooled cupcake and top with sprinkles or sanding sugar.