Chocolate Dipped Cannoli Cupcakes
A delicious Italian classic in chocolate-dipped cupcake form.
Ingredients
Cupcakes
- 1 box cake mix prepared
Cannoli Cream
- 15 oz ricotta cheese
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- 1 tspn vanilla
- 1 cup mini chocolate chips
Chocolate Coating
- 2 cups dark chocolate
- 3 tbsp coconut oil
Instructions
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Preheat the oven to 350°F.
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Line a muffin tin with liners and cooking spray.
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Prepare cake mix according to its directions.
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Fill liners about ¾ of the way up with the cupcake batter.
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Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
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Allow the cupcakes to cool completely.
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In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
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Fold in the mini chocolate chips.
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Cut a ½ inch hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
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Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
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Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
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Put the cupcakes in the freezer for about 1 hour or until firm.
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Melt the dark chocolate and coconut oil together.
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Carefully, dip the tops of the cupcakes into the melted chocolate.
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Place in the refrigerator to firm up if need be.