Cannoli Muffins Recipes

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CANNOLI CUPCAKES



Cannoli Cupcakes image

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

1 package white cake mix (regular size)
3/4 cup heavy whipping cream, divided
1 cup ricotta cheese
1 cup confectioners' sugar
1/2 cup Mascarpone cheese
1/4 teaspoon almond extract
1/2 cup chopped pistachios
4 ounces white baking chocolate, chopped
White chocolate curls

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.

CANNOLI MUFFINS



Cannoli Muffins image

This is a recipe for cannoli muffins that I've engineered over a combination of boredom and hubris with amazing results. NOTE: omit the chocolate chips and add a choco-frosting for an easy cupcake

Provided by BachFromTheDead

Categories     Dessert

Time 30m

Yield 18 muffins, 1 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup ricotta cheese, plus
2 tablespoons ricotta cheese
2 1/2 tablespoons sour cream
2 teaspoons apple cider vinegar
1/2 cup milk
1/2 cup orange juice, plus
2 1/2 tablespoons orange juice (fresh is best, but store-bought works too)
1/2 cup sugar
1/4-2/3 cup vegetable oil (a tad over 1/4, a tad under 2/3)
3 tablespoons orange zest, finely grated
1 cup chocolate chips

Steps:

  • Heat oven to 400 degrees F. Line the pan with muffin liners.
  • In large bowl, whisk together flour, baking powder, and salt. In medium-size bowl, whisk eggs, milk, juice, sugar, oil and zest, sour cream, vinegar, and ricotta. Make a well in flour mixture; pour in egg mixture and chocolate chips. Stir until dry ingredients are just moistened (although, be sure to not over-mix for it will result in overly-tough muffins).
  • Spoon approximately 1/4 cup batter into each muffin cup. Bake in a 350 degree oven for 18-20 minutes or until toothpick comes out clean.
  • Remove pans to wire rack to cool 5 minutes. Serve.

Nutrition Facts : Calories 3300.2, Fat 152.2, SaturatedFat 60.9, Cholesterol 668.5, Sodium 2704, Carbohydrate 435, Fiber 18.9, Sugar 207.6, Protein 74.9

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