Chocolate Dipped Cannoli Cupcakes Recipes

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!

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 CHIP CANNOLI CUPCAKE

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
• Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.
• Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
• For the cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners' sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.
• For the whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.
• To assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a dollop of Fresh Whipped Cream and garnish with mini morsels.

CANNOLI CUPCAKES

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.