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.
MARVELOUS CANNOLI CAKE
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It's best when served well chilled.-Antoinette Owens, Ridgefield, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix)., Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting., Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.
Nutrition Facts : Calories 591 calories, Fat 37g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 367mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 1g fiber), Protein 12g protein.
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