Neapolitan Cupcakes

• 1 pkg. (18.3 to 19.5 oz.) brownie mix (13x9-inch pan size)
• 1 pkg. (2-layer size) strawberry cake mix
• 1 container (16 oz.) ready-to-spread vanilla frosting
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 350F.
2. Prepare brownie batter, then cake batter in separate bowls as directed on packages.
3. Spoon brownie batter into 24 paper-lined muffin cups; cover with cake batter.
4. Bake 21 to 24 min.
5. or until toothpick inserted in centers comes out clean.
6. Cool cupcakes in pans 10 min.
7. Remove from pans to wire racks; cool completely.
8. Spoon frosting into medium bowl.
9. Add COOL WHIP; whisk until blended.
10. Spread onto cupcakes.

brownie mix, strawberry cake, ready

Taken from www.kraftrecipes.com/recipes/neapolitan-cupcakes-144632.aspx (may not work)