Description
This Cannoli Cupcakes recipe is a delightful fusion of two beloved desserts: classic vanilla cupcakes and the iconic Italian cannoli
Ingredients
Scale
- 1 box vanilla cake mix, plus ingredients called for on box
- 1/2 cup (1 stick) butter, softened
- 1 (8-oz.) block cream cheese, softened
- 1/2 cup whole milk ricotta
- 3 cups powdered sugar
- 1 tsp. pure vanilla extract
- 1/4 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 1/3 cup mini chocolate chips
- 1 cup chocolate chips
- 2 Tbsp. coconut oil
Instructions
- Preheat and Prep: Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners.
- Make Cupcake Batter and Bake: 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.
- Make Frosting: 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.
- Core and Frost: 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.
- Melt chocolate
- Drizzle and serve.