Chocolate-dipped Cannoli Cupcakes
by Matthew Johnson • featured in Cupcakes or Muffins?
Inspired by mangiamichelle.com
Ingredients
for 12 cupcakes
Cupcakes
- 1 box cake mix, prepared
Cannoli Cream
-
15 oz ricotta cheese (425 g) -
8 oz mascarpone cheese, room temperature (225 g) -
1 cup powdered sugar (120 g) -
1 teaspoon vanilla -
1 cup mini chocolate chips (175 g)
Chocolate Coating
-
2 cups dark chocolate (340 g) -
3 tablespoons coconut oil
Nutrition Info
Shop ingredients with-
Calories
562
-
Fat
34g
-
Carbs
63g
-
Fiber
3g
-
Sugar
43g
-
Protein
8g
Estimated values based on one serving size.
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Preparation
- 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!
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Tips
-
Sabine Lanzinger
These cupcakes were delicious
2018-06-29T16:58:47Z Helpful (53) -
ash_timberwood
I tasted great. No complaints here.
2018-07-12T22:55:11Z Helpful (49) -
allilukesh
This will and always will be one of my fav cupcake recipes ever. They are both easy to make and taste GREAT will always be a must recommend
2018-07-18T05:39:13Z Helpful (26) -
bananabells
These came out great. I didn’t want them too sweet but I still used 1/4 cup more powdered sugar than the recipe called for. I used milk chocolate chips in the cream and dark chocolate for the hard coating. Definitely the correct ratio of coconut oil for the chocolate dip. There was extra dip and filling for maybe 4 more cupcakes. I froze them for 1.5 hours.
2019-01-06T03:01:41Z Helpful (19)
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