CHOCOLATE COVERED CANNOLI CUPCAKES #chocolate #yummy
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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.
So, of course, dipping the cupcakes in chocolate is optional. i mean, you can just fill and ice them with the cannoli cream, and they would be delicious just like that. But in my humble opinion, the chocolate shell makes them that much better. i use chocolate melting wafers. i tried melting chocolate chips, but the consistency was too thick and it didn’t work too well. Of course, you can also get the white chocolate wafers, and that would taste delicious too. if you don’t want to submerge the entire cupcake in chocolate, you can always drizzle a little bit of chocolate on top. Of course, then you have to drizzle pretty. That can very easily go the wrong way and look like a sloppy mess.
Chocolate Pecan Ooey Gooey Butter Cake
Ingredients :
- Cupcakes:
- 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
Instructions :
- For the cupcakes:
- Preheat the oven to 350 degrees.
- Line 2 muffin tins with liners.
- in a small bowl, sift the flour, baking powder and salt.
- in a large bowl, cream the butter and sugar with a hand mixer.
- Add the eggs one at a time, using the hand mixer.
- Add in 1/3 of the dry ingredients.
- 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.
- Bake for 22 minutes. A toothpick should come out dry when inserted.
- Allow the cupcakes to cool completely.
- For the Cannoli Cream Frosting:
- in a large bowl, combine the ricotta, confectioners sugar, mascarpone and vanilla. Mix with a hand mixer until combined.
- Fold in the chocolate chips.
- Use a pastry bag with a fancy tip (and one large enough that will allow the chocolate chips to pass through).
- insert the tip three quarters into the cupcake. Fill until it comes out of the top (see picture in the post). Then frost the cupcake as you usually would.
- Put the cupcakes in the freezer for 15 minutes.
- Meanwhile, melt the chocolate melting wafers according to the package. Allow to cool for 5 minutes.
- Carefully, dip the tops of the cupcakes into the melted chocolate.
- Place in the refrigerator for an hour to allow the chocolate to firm up.