stats count Print

Cannoli Cupcakes

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

  1. Preheat and Prep: Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. Melt chocolate
  6. Drizzle and serve.

Find it online: https://dailyfoodjournal.net/cannoli-cupcakes/