Chocolate Dipped Cannoli Cupcakes - Chef Fun Kitchen

Chocolate Dipped Cannoli Cupcakes

Your favorite Italian sweet simply got even better! These Chocolate swaybacked Cannoli Cupcakes style a bit like your intake associate degree Italian Cannoli solely in cake form!

Why ought to I build Chocolate swaybacked Cannoli Cupcakes?
Ok…I can’t even believe somebody would raise that question however if you actually have to be compelled to, the solution is as a result of they're FREAKING AMAZING!

Chocolate Dipped Cannoli Cupcakes
Chocolate Dipped Cannoli Cupcakes

The cake during this formula is tender, damp and has simply a touch of cinnamon flavor. any a lot of, the mix of brown and white sugar undoubtedly provides it that example cannoli shell flavor.

This is a comparatively straightforward formula to form however here square measure many tips to avoid those typical Cannoli cake pitfalls. lol!

Chocolate Dipped Cannoli Cupcakes

For the cupcake:

  • 1 Stick Unsalted butter ,softened
  • 1/2 Cup Sugar
  • 1/4 Cup Brown Sugar
  • 6 Tablespoons Sour cream ,room temperature
  • 1 1/2 teaspoons Vanilla Extract
  • 3 Large Egg Whites ,room temperature
  • 1 1/4 Cupcs Cake Flour
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cinnamon
  • 8 Tablespoons Milk ,room temperature

For the Cannoli Filling/Frosting:

  • 1 ,8 ounce package Cream Cheese ,softened, mascarpone can also be used
  • 1 ,15 ounce container Ricotta Cheese
  • 2 Cups Confectioner Sugar
  • 1 teaspoon Vanilla Extract
  • mini chocolate chips for adding to filling ,optional

For the Chocolate dip:

  • 6 Ounces Semi sweet chocolate ,Melted

For the Cupcakes:

  1. Preheat oven to 325 Degrees F. Line standard cupcake tin with 15 paper liners. Set aside.
  2. In a medium mixing bowl sift together flour, baking powder, salt and cinnamon. Set aside.
  3. In a large mixing bowl cream together butter, sugar and brown sugar. Add sour cream and vanilla and mix to combine. 
  4. Add in egg whites one at a time mixing well between each addition and scraping down the sides of the bowl. 
  5. Add half of your flour mixture and mix to combine. Then mix in the milk. 
  6. Finish by adding the remaining flour mixture and blend to combine, scraping the sides of the bowl to make sure everything is incorporated. 
  7. Fill lined cupcake tins with about 1/4 cup of batter in each. Bake in preheated oven for 20-22 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely before filling and frosting.

For the Cannoli Filling/Frosting:

  1. In a large bowl mix cream cheese on high speed of a hand mixer until smooth and creamy.
  2. Add Ricotta Cheese and blend until smooth.
  3. Mix in the confectioner sugar and vanilla and beat on high speed for about 3 minutes. Place in the fridge until ready to fill and frost cupcakes. 

Assemble cupcakes:

  1. Using a piping tip of butter knife make a well in the center of each cupcake.
  2. Place filling in a piping bag and fill the center of your cupcake with cannoli filling.
  3. Add a few mini chocolate chips if desired.
  4. Pipe cannoli frosting on top of your filling.
  5. PLACE CUPCAKES IN THE FREEZER TO HARDEN THE FROSTING!! This is vital to making sure your cupcakes come out perfectly so don't skip this step. 
  6. Once frosting is firm grasp the bottom of your cupcake and dip in melted chocolate. 
  7. Place your dipped cupcakes in the fridge to let the chocolate harden.
  8. Once you are ready to serve remove from the fridge about 1 hour before and dust with powdered sugar. 

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