Cream-Filled Cannoli Cupcakes

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.

Prep Time

40

Minutes

Total Time

2:00

Hrs:Mins

Makes

12

cupcakes

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
  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.
Makes 12 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.