CHOCOLATE TANGERINE CANNOLI CUPCAKES
Provided by Food Network
Categories dessert
Time 1h55m
Yield 24 mini or 12 regular cupcakes
Number Of Ingredients 24
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini cupcake liners or a regular-size cupcake pan with 12 cupcake liners.
- Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, mix the water, mayonnaise and cocoa powder together. Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes. Using a bowl scraper, fold in the chocolate chips.
- Fill the cupcake liners two-thirds full with batter and bake until golden and baked through, 25 to 35 minutes. Cool the cupcakes completely.
- For the filling: In the bowl of an electric stand mixer with the paddle attachment, combine the ricotta cheese, powdered sugar and tangerine zest on low speed until all components are thoroughly combined.
- For the ganache: Bring the heavy whipping cream to a slight boil in a small saucepan over medium-high heat. Immediately remove from heat and pour over chocolate chips in a glass or heat resistant bowl. Gently stir the mixture until all of the chocolate chips have melted. Set in the refrigerator to expedite the cooling and thickening process.
- For the candied tangerines: Slice the tangerines into 12 medium-thin slices. Sprinkle a thick layer of sugar in a medium saucepan and lay the tangerine slices in the sugar. Sprinkle another thick layer of sugar over the top of the tangerine slices and cook the fruit over medium-high heat until caramel in color. Remove the pan from the heat and remove the tangerine slices onto a heat-resistant plate using tongs.
- To assemble: Core the cupcakes by taking a small knife to the center of each one and cutting in a circle from the top to bottom of the cake. Fill this hole with the tangerine cheese until the filling reaches the top of the cake. Using a knife, place a smattering of chocolate ganache on the top of the cupcake near the filling. Stick a wedge of the Tuile Cookie into the filling and garnish with a slice of candied tangerine.
- Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
- In the bowl of an electric stand mixer with the paddle attachment, cream the butter and powdered sugar. Add the egg whites, one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and the flour and mix until all the ingredients are thoroughly combined.
- With an offset spatula, spread the tuile cookie dough onto the lined cookie sheet to about 1/8-inch thick. Bake until golden brown, 10 to 15 minutes. Cool completely.
- Mix the purple food coloring, vodka and cornstarch together until the desired consistency of food-safe paint is acquired. Using a medium round brush, splatter the paint onto the tuile cookie in an abstract fashion. Break the cookie into imperfect shapes (about 3-inch pieces).
CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY
Here's what you need: cake mix, ricotta cheese, mascarpone cheese, powdered sugar, vanilla, mini chocolate chips, dark chocolate, coconut oil
Provided by Matthew Johnson
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Line a muffin tin with liners and cooking spray.
- Prepare cake mix according to its directions.
- Fill liners about ¾ of the way up with the cupcake batter.
- Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
- Allow the cupcakes to cool completely.
- In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
- Fold in the mini chocolate chips.
- Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
- Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
- Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
- Put the cupcakes in the freezer for about 1 hour or until firm.
- Melt the dark chocolate and coconut oil together.
- Carefully, dip the tops of the cupcakes into the melted chocolate.
- Place in the refrigerator to firm up if need be.
- Enjoy!
Nutrition Facts : Calories 562 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 3 grams, Protein 8 grams, Sugar 43 grams
CANNOLI CUPCAKES
These jumbo cupcakes feature a fluffy, creamy cannoli-like filling. White chocolate curls on top are the crowning touch.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 cupcakes.
Number Of Ingredients 9
Steps:
- Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake according to package directions for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners' sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream., Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 786 calories, Fat 48g fat (21g saturated fat), Cholesterol 81mg cholesterol, Sodium 565mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 13g protein.
CREAM-FILLED CANNOLI CUPCAKES
Recreate the flavors of your favorite Italian bakery treat in this clever cupcake version. Betty Crocker FUN da-Middles chocolate cupcake mix teams up with ricotta cheese for a creamy new take on a classic dessert.
Provided by Sarah Caron
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Make, bake and cool cupcakes as directed on box, using water, oil and eggs.
- In medium bowl, beat ricotta cheese, powdered sugar and vanilla with whisk about 1 minute or until smooth. Spoon mixture into decorating bag with large round tip. Pipe ricotta mixture onto cupcakes, leaving room at edge (mixture will spread). Refrigerate 1 hour.
- Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat just until very hot but not boiling. Remove from heat. Beat in chocolate with whisk until completely melted. Let stand at least 30 minutes or until thickened and almost cool.
- Spoon dollop or 2 of chocolate mixture onto each cupcake. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
EASY CANNOLI CUPCAKES
Found this on the back of a Pilsbury White Cake Mix and an easy and fast cupcake recipe using a cake mix. Prepare cupcakes as per your box instructions so will be additional ingredients per box instructions. I love the cupcakes, but also made some into mini loaf cakes to see how they'd turn out and those were fun too
Provided by Bonnie G 2
Categories Dessert
Time 35m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 7
Steps:
- CUPCAKES: Prepare cake mix according to package baking instructions to make 24 cupcakes.
- Cool completely.
- Remove paper baking cups from cupcakes.
- cut each cupcake horizontally into 2 layers.
- FILLING and FROSTING:.
- Beat cream in large bowl until stiff peaks from.
- Beat in frosting, ricotta cheese and almond extract until blended.
- PIPE:.
- Pipe half of ricotta mixture onto bottom halves of cupcakes.
- Replace cupcake tops.
- Pipe remaining ricotta mixture on tops of cupcakes.
- Garnish with chocolate and pistachos.
- Chill until ready to serve.
Nutrition Facts : Calories 210, Fat 11.8, SaturatedFat 5.6, Cholesterol 29.8, Sodium 161.9, Carbohydrate 23.1, Fiber 0.2, Sugar 17.4, Protein 3.2
More about "cannoli cupcakes with ricotta and cream cheese frosting recipes"
ITALIAN CANNOLI FILLED CUPCAKES | WHAT'S COOKIN' ITALIAN ...
From whatscookinitalianstylecuisine.com
CANNOLI CUPCAKES - COOKING CLASSY
From cookingclassy.com
CANNOLI FROSTING (HOMEAMDE ITALIAN FROSTING) - SNAPPY …
From snappygourmet.com
CANNOLI CUPCAKES WITH EASY CANNOLI CREAM FROSTING - …
From snappygourmet.com
CANNOLI CUPCAKES - MY STORY IN RECIPES
From mystoryinrecipes.com
CANNOLI CUPCAKES RICOTTA | GALBANI CHEESE
From galbanicheese.com
CANNOLI CUPCAKES WITH RICOTTA AND CREAM CHEESE FROSTING ...
From cookingchanneltv.com
Servings 24Total Time 1 hr 40 minsCategory Dessert
CANNOLI CUPCAKES WITH RICOTTA AND CREAM CHEESE FROSTING RECIPE
From crecipe.com
RICOTTA CUPCAKES WITH CHOCOLATE FROSTING - DANI'S COOKINGS
From daniscookings.com
ITALIAN LEMON CUPCAKES WITH SWEET RICOTTA CREAM – MODERN HONEY
From modernhoney.com
RICOTTA FROSTING - HOW TO MAKE WHIPPED RICOTTA FROSTING
From dessertfortwo.com
CANNOLI CUPCAKES - TASTE OF THE FRONTIER
From kleinworthco.com
RICOTTA CREAM FOR CANNOLI - THERESCIPES.INFO
From therecipes.info
GRANDMA'S ULTIMATE CANNOLI CUPCAKES - BAKING BEAUTY
From bakingbeauty.net
CANNOLI CUPCAKES - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
CANNOLI CUPCAKES - COOKING WITH NONNA
From cookingwithnonna.com
CANNOLI CAKE WITH WHIPPED RICOTTA FROSTING - FOOD DUCHESS
From foodduchess.com
CANNOLI CUPCAKES WITH RICOTTA AND CREAM CHEESE FROSTING ...
From recipenet.org
STUFFED CANNOLI CUPCAKES - SAVORY EXPERIMENTS
From savoryexperiments.com
CANNOLI CUPCAKES RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
DELICIOUS CANNOLI CUPCAKES RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
BEST CANNOLI CUPCAKES RECIPE - HOW TO MAKE CANNOLI CUPCAKES
From delish.com
THE BEST CANNOLI CUPCAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CANNOLI CUPCAKES WITH ESPRESSO RICOTTA FILLING AND A 2018 ...
From pricklyfresh.com
CANNOLI CUPCAKES - LAYER CAKE PARADE
From layercakeparade.com
ULTIMATE CANNOLI POKE CAKE - BAKING BEAUTY
From bakingbeauty.net
RICOTTA CREAM CHEESE FROSTING - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CANNOLI CREAM CUPCAKES – 2KRAZYKETOS
From 2krazyketos.com
CANNOLI CUPCAKES WITH RICOTTA AND CREAM CHEESE FROSTING ...
From crecipe.com
RASPBERRY CANNOLI CUPCAKES RECIPE - SAPORITO KITCHEN
From saporitokitchen.com
CANNOLI CUPCAKES WITH WHIPPED RICOTTA ~ BARLEY & SAGE
From barleyandsage.com
EASY CANNOLI CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
CANNOLI CUPCAKES - EASY DESSERT RECIPES
From easydessertrecipes.com
FAMILY-FRIENDLY RECIPES & TRAVEL DESTINATIONS - SPOONFUL ...
From spoonfulofflavor.com
FIND A RECIPE FOR CANNOLI CUPCAKES WITH WHIPPED RICOTTA ON ...
From trivet.recipes
CANNOLI CUPCAKES WITH RICOTTA AND CREAM CHEESE FROSTING ...
From pinterest.com
EINKORN CANNOLI CUPCAKES WITH RICOTTA FROSTING | FOODAL
From foodal.com
CANNOLI CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
CANNOLI CUPCAKES | BETTER HOMES & GARDENS
From bhg.com
RICOTTA CREAM CHEESE FROSTING - ALL INFORMATION ABOUT ...
From therecipes.info
MUST TRY: CANNOLI CUPCAKES WITH VANILLA BEAN FROSTING RECIPE
From hardcoreitalians.blog
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search