Chocolate covered Cannoli Cupcakes

Cupcakes are the perfect food.  They have equal proportions of cake to icing (if made correctly) and come in a neat little package.  The best thing about cupcakes, is that they come in so many different varieties. Being that I am on a cannoli kick (see previous post “Cannoli Cups”), I decided to make a cannoli cupcake. But that has been done before, so how can I make it better? Well, you dip it in chocolate, of course.


  • 2 1/2 cups all purpose flour
  • 8 tablespoons unsalted butter
  • 2 large eggs
  • 1 3/4 cups granulated sugar
  • 1 1/4 cups milk
  • 2 1/4 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
Cannoli Cream Frosting:
  • 16 ounces ricotta, drained
  • 8 ounces mascarpone cheese at room temperature
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 3/4 cup mini chocolate chips.
  • 2 bags melting wafers

For the cupcakes:
  1. Preheat the oven to 350 degrees.
  2. Line 2 muffin tins with liners.
  3. In a small bowl, sift the flour, baking powder and salt.
  4. In a large bowl, cream the butter and sugar with a hand mixer.
  5. Add the eggs one at a time, using the hand mixer.
  6. Add in 1/3 of the dry ingredients.
  7. Mix the milk and vanilla in a small bowl. Add 1/3 to the large bowl. Alternate dry ingredients and milk and vanilla mixture until everything is combined.
  8. Please visit Chocolate covered Cannoli Cupcakes for full instructions.

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