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Cream-Filled Cannoli Cupcakes

Blogger Sarah W. Caron from Sarah's Cucina Bella shares how to bring the bakery to your home with this Cream-Filled Cannoli Cupcakes recipe.

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  • Prep Time 40 min
  • Total Time 2 hr 0 min
  • Servings 12

Ingredients

1
box Betty Crocker® FUN da-Middles™ chocolate cupcake mix with vanilla cream filling
Water, vegetable oil and eggs called from on cupcake mix box
1
container (15 oz) ricotta cheese
1
cup powdered sugar
1
teaspoon vanilla
1/3
cup whipping cream
3
oz 60% cacao bittersweet baking chocolate, broken into pieces

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Make, bake and cool cupcakes as directed on box, using water, oil and eggs.
  • 2 In medium bowl, beat ricotta cheese, powdered sugar and vanilla with whisk about 1 minute or until smooth. Spoon mixture into decorating bag with large round tip. Pipe ricotta mixture onto cupcakes, leaving room at edge (mixture will spread). Refrigerate 1 hour.
  • 3 Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat just until very hot but not boiling. Remove from heat. Beat in chocolate with whisk until completely melted. Let stand at least 30 minutes or until thickened and almost cool.
  • 4 Spoon dollop or 2 of chocolate mixture onto each cupcake. Refrigerate until ready to serve.

EXPERT TIPS

Expert Tips

If desired, garnish the cupcakes with crumbled cannoli shells.

When piping the ricotta mixture on the cupcakes, leave a 1/4-inch rim around the cupcakes for the mixture to expand.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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