Description
This recipe, “Cannoli Cupcakes,” is a delightful fusion of two beloved desserts: cupcakes and cannoli. It captures the essence of cannoli’s creamy, ricotta-based filling and chocolate accents in a fun and accessible cupcake form
Ingredients
Cupcakes:
- 1 box vanilla cake mix, plus ingredients called for on box
Frosting:
- ½ cup (1 stick) butter, softened
- 1 (8-oz.) block cream cheese, softened
- ½ cup whole milk ricotta
- 3 cups powdered sugar
- 1 tsp. pure vanilla extract
- ¼ tsp. ground cinnamon
- ¼ tsp. kosher salt
- â…“ cup mini chocolate chips
Topping:
- 1 cup chocolate chips
- 2 Tbsp. coconut oil
Instructions
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Preheat and Prep: Preheat oven to 350°F (175°C). Line two 12-cup cupcake pans with cupcake liners.
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Prepare Batter: Prepare the vanilla cake batter according to the package instructions.
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Bake Cupcakes: Divide the batter evenly between the cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.
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Cool Cupcakes: Let the cupcakes cool completely in the muffin tins.
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Make Frosting: Meanwhile, make the frosting. In a large bowl, beat together the softened butter, cream cheese, and ricotta until fluffy. Gradually add the powdered sugar, vanilla extract, cinnamon, and salt, and beat until smooth and fluffy. Fold in the mini chocolate chips.
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Fill and Frost: Transfer the frosting to a large pastry bag (or a resealable plastic bag with a corner snipped off). Using a teaspoon, scoop out the middle of each cooled cupcake to create a small well. Pipe the frosting onto each cupcake, filling the wells.
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Melt Chocolate: Using 50 percent power and working in 30-second increments, microwave the chocolate chips and coconut oil in a small microwave-safe bowl until just melted. Stir until smooth and let it cool slightly.
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Drizzle Chocolate: Spoon the melted chocolate over the top of the frosting on each cupcake.
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Set and Serve: Let the chocolate set slightly before serving.
