BEST CANNOLI CUPCAKES RECIPE - HOW TO MAKE ... - DELISH
These cannoli cupcakes from Delish.com are an Italian food lovers dream.
Provided by Lauren Miyashiro
Categories nut-free vegetarian feed a crowd baking dessert
Total Time 1 hours 35 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners.
- Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely.
- Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Fold in mini chocolate chips.
- Transfer frosting to a large pastry bag (or resealable plastic bag) cut with a large tip. Using a teaspoon, scoop out middle of each cupcake to create a small well. Pipe frosting onto each cupcake, filling the wells.
- Using 50 percent power and working in 30-second increments, microwave chocolate chips and coconut oil until just melted. Stir until smooth and let cool slightly. Spoon melted chocolate on top of frosting.
- Let chocolate set slightly before serving.
BEST CANNOLI CUPCAKES RECIPE - HOW TO MAKE ... - DELISH
These cannoli cupcakes from Delish.com are an Italian food lovers dream.
Provided by Lauren Miyashiro
Categories nut-free vegetarian feed a crowd baking dessert
Total Time 1 hours 35 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners.
- Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely.
- Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Fold in mini chocolate chips.
- Transfer frosting to a large pastry bag (or resealable plastic bag) cut with a large tip. Using a teaspoon, scoop out middle of each cupcake to create a small well. Pipe frosting onto each cupcake, filling the wells.
- Using 50 percent power and working in 30-second increments, microwave chocolate chips and coconut oil until just melted. Stir until smooth and let cool slightly. Spoon melted chocolate on top of frosting.
- Let chocolate set slightly before serving.
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