Chocolate Dipped Cannoli Cupcakes Recipes

CHOCOLATE DIPPED CANNOLI CUPCAKES

Steps:

• Preheat oven to 325 Degrees F. Line standard cupcake tin with 15 paper liners. Set aside.
• In a medium mixing bowl sift together flour, baking powder, salt and cinnamon. Set aside.
• In a large mixing bowl cream together butter, sugar and brown sugar. Add sour cream and vanilla and mix to combine.
• Add in egg whites one at a time mixing well between each addition and scraping down the sides of the bowl.
• Add half of your flour mixture and mix to combine. Then mix in the milk.
• Finish by adding the remaining flour mixture and blend to combine, scraping the sides of the bowl to make sure everything is incorporated.
• Fill lined cupcake tins with about 1/4 cup of batter in each. Bake in preheated oven for 20-22 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely before filling and frosting.
• In a large bowl mix cream cheese on high speed of a hand mixer until smooth and creamy.
• Add Ricotta Cheese and blend until smooth.
• Mix in the confectioner sugar and vanilla and beat on high speed for about 3 minutes. Place in the fridge until ready to fill and frost cupcakes.
• Using a piping tip of butter knife make a well in the center of each cupcake.
• Place filling in a piping bag and fill the center of your cupcake with cannoli filling.
• Add a few mini chocolate chips if desired.
• Pipe cannoli frosting on top of your filling.
• PLACE CUPCAKES IN THE FREEZER TO HARDEN THE FROSTING!! This is vital to making sure your cupcakes come out perfectly so don't skip this step.
• Once frosting is firm grasp the bottom of your cupcake and dip in melted chocolate.
• Place your dipped cupcakes in the fridge to let the chocolate harden.
• Once you are ready to serve remove from the fridge about 1 hour before and dust with powdered sugar.

CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY

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!