Chocolate-dipped Cannoli Cupcakes

Chocolate-dipped Cannoli Cupcakes

4.8(611)

Cook Time
-
Total Time
-
Yield
12 cupcakes

Ingredients

Cupcakes

  • 1 box cake mix, prepared

Cannoli Cream

  • 15 oz ricotta cheese (425 g)
  • 8 oz mascarpone cheese (225 g), room temperature
  • 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

  • Calories 562
  • Fat 34g
  • Carbs 63g
  • Fiber 3g
  • Sugar 43g
  • Protein 8g

How to Make It

1. Step
Preheat the oven to 350°F (180°C).
2. Step
Line a muffin tin with liners and cooking spray.
3. Step
Prepare cake mix according to its directions.
4. Step
Fill liners about ¾ of the way up with the cupcake batter.
5. Step
Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
6. Step
Allow the cupcakes to cool completely.
7. Step
In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
8. Step
Fold in the mini chocolate chips.
9. Step
Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
10. Step
Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
11. Step
Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
12. Step
Put the cupcakes in the freezer for about 1 hour or until firm.
13. Step
Melt the dark chocolate and coconut oil together.
14. Step
Carefully, dip the tops of the cupcakes into the melted chocolate.
15. Step
Place in the refrigerator to firm up if need be.
16. Step
Enjoy!

Tags

McCormick World DessertsCharcuterie SweetchuterieDry Measuring CupsMeasuring SpoonsOven MittsBaking PanCupcake PanLiquid Measuring CupMixing BowlSpatulaIce Cream ScoopHand MixerKid-FriendlyDate NightIndulgent SweetsDessertsFreezerItalianBig BatchEasyBakeFusionOvenAmericanCasual Party

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