Chocolate Tangerine Cannoli Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY



Chocolate-dipped Cannoli Cupcakes Recipe by Tasty image

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

1 box cake mix, prepared
15 oz ricotta cheese
8 oz mascarpone cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla
1 cup mini chocolate chips
2 cups dark chocolate
3 tablespoons coconut oil

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

CHOCOLATE CHIP CANNOLI CUPCAKE



Chocolate Chip Cannoli Cupcake image

Provided by Food Network

Categories     dessert

Time 50m

Yield 24 cupcakes

Number Of Ingredients 16

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla extract
1 cup sour cream
16 ounces whole milk ricotta cheese
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup mini semisweet morsels
2 cups heavy whipping cream
1/4 cup sugar
1 cup mini semisweet morsels, for garnishing

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



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 WITH TANGERINE-ALMOND FILLING



Cannoli with Tangerine-Almond Filling image

Provided by Bobby Flay

Time 2h15m

Yield 30

Number Of Ingredients 18

2 cups flour, plus more for dusting
1/2 teaspoon ground cinnamon
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons very cold lard
3/4 cup marsala
Vegetable oil, for deep frying
Nonstick spray
1 egg white, lightly beaten
1/2 cup heavy cream
2 tangerines, zested
1 cup sugar
1/2 cup fresh tangerine juice
1 1/2 pounds fresh sheep's milk ricotta, drained in colander lined with cheesecloth for at least 4 hours
1 pound cream cheese, room temperature
Confectioners' sugar, to sweeten and for garnish
Sliced almonds, toasted, for garnish
Bittersweet chocolate, finely chopped, for garnish

Steps:

  • For the shells: Combine the flour, cinnamon, sugar, and salt in a bowl. Work in the lard and slowly add the marsala. Knead together with fingers until the dough comes together. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form the dough into a disk and wrap tightly in plastic wrap. Let stand at room temperature 1 hour.
  • Set the smooth rollers of a pasta maker at the widest setting. Unwrap the dough and cut in half. Lightly flour 1 half (keep the remaining half covered with plastic wrap). Flatten the floured dough into an oval and feed through the rollers. Turn the dial down 2 notches and feed the dough through the rollers again. Fold the dough back to its original oval shape and repeat the process of putting the dough through the pasta rollers. Continue to feed the dough through the rollers, making the space between the rollers narrower by 2 notches each time, until the dough reaches a thickness of roughly 1/8 inch.
  • Line a baking sheet with plastic wrap. Transfer the rolled dough to a lightly floured surface and cut out 4 or 5 rounds with a floured 4-inch round cutter. Transfer the rounds to a baking sheet and keep covered with more plastic wrap. Roll out the remaining dough and cut rounds in the same manner. Gather the scraps and let stand 10 minutes. Roll out the scraps and cut in the same manner.
  • Heat several inches of oil in a large Dutch oven until it registers 350 degrees F. Lightly spray the cannoli tubes with nonstick spray.
  • Brush the bottom edge of 1 dough round with the egg white. Wrap the dough around a tube, overlapping the ends (egg white edge should go on top), and then press the edges together to seal. Make 5 more shells in the same manner (keep remaining rounds covered with plastic).
  • Fry the dough on the tubes one at a time, turning with metal tongs, until it is one shade darker, about 45 seconds. Wearing oven mitts, clamp the end of the hot tubes with tongs, 1 at a time, and, holding the tube vertically, allow the shell to slide off the tube onto paper towels, gently shaking the tube and wiggling the shell as needed to loosen. (If you allow the shell to cool it will stick to the tube and shatter when you try to remove it.) Transfer the shells to paper towels to drain and cool the tubes before reusing. Wrap the remaining dough around the tubes and fry in the same manner.
  • For the filling: Combine the heavy cream and tangerine zest in a small saucepan and bring to a simmer over low heat.
  • Combine the sugar and tangerine juice in a medium saucepan and cook until deep amber colored. Slowly whisk in the cream mixture and cook until smooth. Transfer to a bowl and let cool and thicken slightly.
  • Combine the drained ricotta and cream cheese in the bowl of a mixer, add a few tablespoons of confectioners' sugar to sweeten, and beat until light and fluffy. Fold in the tangerine caramel sauce.
  • Fill a pastry bag fitted with a star tip and fill the cannoli shells. Dip the ends in the almonds and chocolate and dust with confectioners' sugar.

CHOCOLATE CANNOLI



Chocolate Cannoli image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 35m

Yield 14 shells

Number Of Ingredients 7

1 cup unsalted pistachios
1 cup heavy cream
2 tablespoons sugar
2 tablespoons golden raisins
1 cup chopped bittersweet chocolate
1 cup ricotta
14 cannoli shells

Steps:

  • Preheat oven to 350 degrees F.
  • Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
  • In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
  • Blend the remaining chopped chocolate and pistachios on a plate.
  • To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
  • Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

CANNOLI CUPCAKES WITH RICOTTA AND CREAM CHEESE FROSTING



Cannoli Cupcakes with Ricotta and Cream Cheese Frosting image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 24 cupcakes

Number Of Ingredients 24

2 1/2 cups cake flour
2 cups granulated sugar
2 1/4 teaspoons baking soda
1/2 teaspoon fine sea salt
1 cup buttermilk
3/4 cup canola oil
1 teaspoon vanilla extract
4 extra-large eggs, at room temperature
Zest of 1 orange
One 8-ounce package cream cheese, at room temperature
2 1/2 cups whole milk ricotta
1 cup granulated sugar
1 tablespoon cornstarch
4 large eggs
1 1/2 cups mini chocolate chips
1 teaspoon vanilla extract
2/3 cup roasted, ground pistachios
2 tablespoons butter
2 tablespoons granulated sugar
1 pound cream cheese, at room temperature
1/2 stick (2 ounces) butter
1 cup whole milk ricotta
1/2 teaspoon vanilla extract
3 cups powdered sugar

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
  • Sift the cake flour, granulated sugar, baking soda and salt into a large bowl.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, vanilla and eggs. Slowly add the sifted ingredients to the wet ingredients and mix until just combined. Fold in the orange zest.
  • For the cheesecake: In the bowl of an electric mixer, place the cream cheese and beat until smooth and creamy. Add the ricotta and granulated sugar and beat until smooth, 2 to 3 minutes. Beat in the cornstarch. Add the eggs one at a time and beat in. Add the mini chocolate chips and vanilla until everything is beaten in smoothly.
  • For the crust: In small bowl, combine the pistachios, butter and granulated sugar.
  • To assemble: Put 2 teaspoons of the pistachio crust into the bottom of each cupcake liner. Pour a heaping 1/4 cup batter over the top of the crust. Put the cheesecake mixture into a piping bag and fill up the rest of the cupcake liner until it is a little past three-quarters full. Bake, 17 to 19 minutes. When cool enough to handle, transfer the cupcakes to a sheet pan and place in the fridge while you prepare the frosting.
  • For the frosting: In an electric stand mixer fitted with the whisk attachment, beat the cream cheese and butter until light and fluffy and all the lumps have disappeared. Beat in the ricotta and vanilla. Slowly add the powdered sugar and beat until combined.
  • Frost each cupcake with the ricotta cheese frosting.

LAVENDER TANGERINE DREAM CUPCAKES



Lavender Tangerine Dream Cupcakes image

Provided by Food Network

Categories     dessert

Time 40m

Yield 12 regular or 25 mini cupcakes

Number Of Ingredients 15

3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup tangerine juice
1/3 cup canola oil
1 tablespoon white vinegar
1 tablespoon orange extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tablespoon poppy seeds
3 cups powdered sugar
1/2 cup vegetable shortening, such as Organic Spectrum
1/2 tablespoon lavender extract
Pinch salt
3 tangerines, peeled and slices separated, for garnish

Steps:

  • For the cake: Preheat the oven to 350 degrees F 15. Line a cupcake pan with 12 regular-size cupcake liners or 24 mini cupcake liners.
  • For the cake: Mix the flour, granulated sugar, baking soda and salt in a medium bowl. Combine the tangerine juice, canola oil, vinegar, orange extract and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the dry ingredients. Add the poppy seeds. Once all the dry ingredients are incorporated, turn the mixer up to second speed and mix well. Turn the mixer off.
  • Fill the cupcake liners half full with batter. Bake until baked through, about 20 minutes. Cool the cupcakes completely.
  • For the frosting: Whip the powdered sugar, vegetable shortening, 1/4 cup water, lavender extract and salt in a bowl with an electric mixer. Add additional water in very small amounts to get the creamy consistency if it is too thick. Put the frosting in a pastry bag and cut off 1/2-inch off the top.
  • To assemble: Frost each cupcake with the lavender frosting. Place a tangerine slice on top.

CANNOLI CUPCAKES



Cannoli Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 24 cupcakes

Number Of Ingredients 21

2 1/2 cups all-purpose flour
2 tablespoons orange zest
1 tablespoon baking powder
1 teaspoon salt
2 cups sugar
8 ounces (2 sticks) unsalted butter
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon orange oil
1 cup milk
2 cups ricotta cheese
1/2 cup confectioners' sugar
2 tablespoons finely chopped bittersweet chocolate
2 tablespoons finely diced candied orange peel
5 ounces bittersweet chocolate, finely chopped
6 ounces heavy cream
2 tablespoons sugar
2 cups heavy cream
1/2 cup confectioners' sugar
1/2 cup almond paste
Toasted almonds, for garnish

Steps:

  • For the cupcakes: Preheat a convection oven to 325 degrees F. Line 24 regular-size cupcake pans with liners.
  • Combine the flour, orange zest, baking powder and salt in a bowl. In a stand mixer, cream the sugar and butter on medium speed until light and fluffy, 4 to 8 minutes. Slowly add the eggs one at a time, scraping the bowl as needed. Add the vanilla extract and orange oil to the mixer. On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients, and mix until smooth.
  • When the mixture is smooth, divide the batter evenly into the prepared cupcake liners. Bake until lightly browned and fully cooked through, about 15 minutes. Cool completely.
  • For the filling: With a large wooden or metal spoon, mix the ricotta, confectioners' sugar, chocolate and orange peel in a medium bowl until combined.
  • For the ganache: Place the chocolate in a medium heat-proof bowl. In small saucepan over medium heat, bring the heavy cream and sugar to a boil ensuring the sugar is completely dissolved. Pour the cream and sugar mixture over the chocolate and let sit 5 minutes. Gradually whisk until smooth. Cool completely.
  • For the almond cream: In a stand mixer with the whisk attachment, beat the cream, sugar and almond paste until the cream is firm enough to pipe on the cupcakes but not too stiff and buttery.
  • To assemble: Cut a small hole the size of an apple core in each cupcake and fill with the cannoli cream. Pipe a small amount of ganache on the entire surface of the cupcake and do the same with the almond cream. Top with toasted almonds.

More about "chocolate tangerine cannoli cupcakes recipes"

CHOCOLATE CANNOLI CUPCAKES - COOKING CLASSY
chocolate-cannoli-cupcakes-cooking-classy image
Web Aug 12, 2013 Chocolate Cannoli Cupcakes Deliciously chocolatey cupcakes with a rich cannoli topping and fluffy whipped cream. …
From cookingclassy.com
Cuisine American
Total Time 50 mins
Category Dessert
Calories 407 per serving
  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon for 30 seconds, set aside.
  • In the bowl of an electric stand mixer fitter with the paddle attachment, whip together butter, 1 Tbsp vegetable oil and sugar until pale and fluffy, occasionally scraping down sides and bottom of bowl. Mix in remaining vegetable oil.
  • Add in eggs one at a time mixing until combined after each addition, and adding in vanilla with second egg. Add white wine vinegar to a liquid measuring cup then add in enough milk to reach 1/2 cup, whisk together (it will curdle).
  • Working in three separate batches add 1/3 of the flour mixture alternating with 1/2 of the milk mixture, mixing just until combined after each addition and ending with flour mixture.
See details


CANNOLI CUPCAKES WITH EASY CANNOLI CREAM FROSTING
cannoli-cupcakes-with-easy-cannoli-cream-frosting image
Web Oct 15, 2019 How to Make Cannoli Cupcakes Preheat oven to 375 degrees F. Line muffin pans with 24 paper liners. Mix together flour, …
From snappygourmet.com
Ratings 5
Calories 397 per serving
Category Dessert
  • Mix together flour, baking powder, salt, and cinnamon in medium mixing bowl until well combined.
  • Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.
  • Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.
See details


CANNOLI CUPCAKES | EASY RECIPES BY ITS YUMMI
cannoli-cupcakes-easy-recipes-by-its-yummi image
Web Nov 16, 2016 Preheat oven to 350 degrees F and prepare a cupcake pan with paper cupcake liners. In a large mixer bowl, cream the butter and sugars together until light and creamy, about 3-4 minutes. Add the sour …
From itsyummi.com
See details


CANNOLI CUPCAKES - COOKING CLASSY
cannoli-cupcakes-cooking-classy image
Web Feb 3, 2018 Cannoli Topping 1 1/3 cups (300g) ricotta cheese 1/3 cup (42g) powdered sugar Chocolate Whipped Cream 1 1/2 cups (355ml) heavy cream 1/2 cup (65g) powdered sugar 3 Tbsp (15g) unsweetened …
From cookingclassy.com
See details


THE BEST CANNOLI CUPCAKE RECIPE | THE RECIPE CRITIC
Web Feb 16, 2022 Bake for 20-22 minutes, until a toothpick comes out clean and the tops of the cupcakes bounce back when lightly pressed. Let the cupcakes cool completely before …
From therecipecritic.com
Cuisine American
Total Time 1 hr
Category Dessert
Calories 253 per serving
See details


CANNOLI CUPCAKES RECIPE | COOKING CHANNEL
Web For the cupcakes: Preheat a convection oven to 325 degrees F. Line 24 regular-size cupcake pans with liners. Combine the flour, orange zest, baking powder and salt in a bowl.
From cookingchanneltv.com
See details


BEST CANNOLI CUPCAKES RECIPE - HOW TO MAKE CANNOLI CUPCAKES
Web Apr 2, 2019 chocolate chips 2 tbsp. coconut oil Directions Save to My Recipes Step 1 Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners. Step 2 …
From delish.com
See details


CHOCOLATE TANGERINE CANNOLI CUPCAKES | RECIPE | CUPCAKE RECIPES ...
Web Sep 4, 2013 - Get Chocolate Tangerine Cannoli Cupcakes Recipe from Food Network. Sep 4, 2013 - Get Chocolate Tangerine Cannoli Cupcakes Recipe from Food …
From pinterest.com
See details


CHOCOLATE CHIP CANNOLI CUPCAKE RECIPE | COOKING CHANNEL
Web 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 …
From cookingchanneltv.com
See details


CHOCOLATE TANGERINE CANNOLI CUPCAKES | PUNCHFORK
Web 1 hr 55 mins · 24 ingredients · Makes 24 mini or 12 regular cupcakes · Recipe from Food Network
From punchfork.com
See details


CHOCOLATE TANGERINE CANNOLI CUPCAKES – RECIPES NETWORK
Web Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes. Using a bowl scraper, fold in the chocolate chips. Step 3. Fill the cupcake liners two-thirds full …
From recipenet.org
See details


Related Search