Holy Cannoli Cupcakes Recipes

CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with liners and cooking spray.
• Prepare cake mix according to its directions.
• Fill liners about ¾ of the way up with the cupcake batter.
• Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
• Allow the cupcakes to cool completely.
• In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
• Fold in the mini chocolate chips.
• Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
• Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
• Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
• Put the cupcakes in the freezer for about 1 hour or until firm.
• Melt the dark chocolate and coconut oil together.
• Carefully, dip the tops of the cupcakes into the melted chocolate.
• Place in the refrigerator to firm up if need be.
• Enjoy!

CANNOLI CUPCAKES

Steps:

• For the cupcakes: Preheat a convection oven to 325 degrees F. Line 24 regular-size cupcake pans with liners.
• Combine the flour, orange zest, baking powder and salt in a bowl. In a stand mixer, cream the sugar and butter on medium speed until light and fluffy, 4 to 8 minutes. Slowly add the eggs one at a time, scraping the bowl as needed. Add the vanilla extract and orange oil to the mixer. On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients, and mix until smooth.
• When the mixture is smooth, divide the batter evenly into the prepared cupcake liners. Bake until lightly browned and fully cooked through, about 15 minutes. Cool completely.
• For the filling: With a large wooden or metal spoon, mix the ricotta, confectioners' sugar, chocolate and orange peel in a medium bowl until combined.
• For the ganache: Place the chocolate in a medium heat-proof bowl. In small saucepan over medium heat, bring the heavy cream and sugar to a boil ensuring the sugar is completely dissolved. Pour the cream and sugar mixture over the chocolate and let sit 5 minutes. Gradually whisk until smooth. Cool completely.
• For the almond cream: In a stand mixer with the whisk attachment, beat the cream, sugar and almond paste until the cream is firm enough to pipe on the cupcakes but not too stiff and buttery.
• To assemble: Cut a small hole the size of an apple core in each cupcake and fill with the cannoli cream. Pipe a small amount of ganache on the entire surface of the cupcake and do the same with the almond cream. Top with toasted almonds.

CANNOLI CUPCAKES

Steps:

• Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake according to package directions for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners' sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream., Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers.

HOLY CANNOLI COOKIES

Steps:

• In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
• Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
• Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
• Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
• Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
• Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.

HOLY CANNOLI CUPCAKES

Steps:

• 1. Put a rack in the center of oven and preheat to 350. Line a 12 cup muffin pan with paper liners.
• 2. In a medium bowl, whisk the flour, sugar, baking powder and salt together. Add the softened butter, yoghurt, egg and yolks and vanilla. Mix with mixer on medium speed for 3 minutes. Scrape down the sides of the bowl occasionally. Divide batter evenly among the muffin cups
• 3. Bake cupcakes til golden brown and wooden toothpick inserted in center of cupcake comes out clean, 20 to 25 minutes. Cool in pan for 5 minutes then remove from pan, transfer to wire rack and cool completely.
• 4. In mixing bowl, whisk together ricotta, powdered sugar and vanilla til smooth. Stir in the mini chocolate chips. Transfer to a quart sized resealable plastic bag. Using scissors, snip off 1/2 inch from closed corner of bag.
• 5. Using a small knife, cut a deep inverted cone out of the center of each cupcake. Remove the cones. You won't need the cones, but you'll find a use for them I'm sure. Use plastic bag to fill cupcakes with the cream. Smooth the top of the filling flush with the cupcake.
• 6. In a chilled medium bowl, mix heavy cream, powdered sugar and cocoa powder. Beat with mixer on high til cream forms stiff peaks.
• 7. Snip off 1/2 inch from a closed corner of a gallon sized plastic bag. Insert a large star tip in bag and poke it through the snipped end. Put the cocoa cream into the bag. Pipe swirls of cocoa whipped cream over each cupcake. Sprinkle each with a teaspoon of mini chocolate chips if you desire. Refrigerate uncovered til ready to serve Note: Ricotta Impastata is ricotta that's already been drained so it's thick and creamy If you use regular ricotta, you'll have to drain it. The quick way is to wrap it in cheesecloth and wring it out. The long way is to put paper towels in a sieve, fill it with your ricotta, hang it over a bowl and then let it sit in the fridge overnight.

CANNOLI CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
• In a mixing bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, salt and cinnamon set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on high speed until pale and fluffy, add orange zest here if using that instead of cinnamon.
• Blend in oil then stir in eggs one at a time mixing until combine after each addition and blending in vanilla with second egg.
• With mixer set at low speed, add in 1/3 of the dry ingredients and mix just until combine then add half of the buttermilk and mix just until combined. Repeat this process once more then finish by mixing in last 1/3 of the flour mixture.
• Divide batter among lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18 - 23 minutes until toothpick inserted into center of cupcake comes out clean.
• Allow to cool several minutes before transferring to wire rack. Cool cupcakes completely.

CANNOLI CUPCAKES

Steps:

• Move oven racks to the middle and lower-middle positions and preheat the oven to 375 degrees F. Line 2 standard-sized muffin tins with paper liners and set aside.
• In a medium bowl whisk together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer or in a large bowl using a hand mixer, add the butter and sugar and beat until light and fluffy, about 1-2 minutes. Beat in the eggs one at a time on low speed until combined. Turn the mixer off and add in the vanilla, milk, ricotta cheese, and orange zest. Mix on low until just combined. Add in the flour mixture and pulse until just combined and no flour pockets remain.
• Divide the batter among the cupcake tins and bake for 20-25 minutes, rotating pans halfway through baking, until a toothpick inserted comes out clean. Move the cupcake tins to cooling racks and cool them in the tins for 5 minutes. Then, remove the cupcakes from the tins and cool them on the wire racks until cooled completely.
• Mix together the ricotta cheese and powdered sugar until combined. Then, stir in the mini chocolate chips and orange zest until combined. Fill a piping bag with the filling.
• Use a large piping tip to cut out the middle of each cupcake.
• Fill each cupcake with the cannoli filling.
• In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy and lighter in color, about 1-2 minutes. Add in the ricotta cheese and mix on low speed until incorporated about 1 minute. Next, scrape down the sides of the bowl and add in the powdered sugar. Pulse the mixer on low until combined. Then, increase the speed to medium and beat until combined and fluffy, about 3-4 minute. Add in the salt, vanilla, and heavy cream and beat until just combined.
• Add the frosting to a pastry bag fitted with a 1M piping tip and frost the cupcakes. Sprinkle each cupcake with chopped pistachios and then serve.

EASY CANNOLI CUPCAKES

Steps:

• CUPCAKES: Prepare cake mix according to package baking instructions to make 24 cupcakes.
• Cool completely.
• Remove paper baking cups from cupcakes.
• cut each cupcake horizontally into 2 layers.
• FILLING and FROSTING:.
• Beat cream in large bowl until stiff peaks from.
• Beat in frosting, ricotta cheese and almond extract until blended.
• PIPE:.
• Pipe half of ricotta mixture onto bottom halves of cupcakes.
• Replace cupcake tops.
• Pipe remaining ricotta mixture on tops of cupcakes.
• Garnish with chocolate and pistachos.
• Chill until ready to serve.