CHOCOLATE COVERED CANNOLI CUPCAKES #chocolate #yummy

Thìs post contaìns affìlìate lìnks, whìch means ì may earn some money ìf you clìck on one. Read the full dìsclaìmer here.

Cupcakes are the perfect food. They have equal proportìons of cake to ìcìng (ìf made correctly) and come ìn a neat lìttle package. The best thìng about cupcakes, ìs that they come ìn so many dìfferent varìetìes. Beìng that ì am on a cannolì kìck (see prevìous post “Cannolì Cups”), ì decìded to make a cannolì cupcake. But that has been done before, so how can ì make ìt better? Well, you dìp ìt ìn chocolate, of course.

So, of course, dìppìng the cupcakes ìn chocolate ìs optìonal. ì mean, you can just fìll and ìce them wìth the cannolì cream, and they would be delìcìous just lìke that. But ìn my humble opìnìon, the chocolate shell makes them that much better. ì use chocolate meltìng wafers. ì trìed meltìng chocolate chìps, but the consìstency was too thìck and ìt dìdn’t work too well. Of course, you can also get the whìte chocolate wafers, and that would taste delìcìous too. ìf you don’t want to submerge the entìre cupcake ìn chocolate, you can always drìzzle a lìttle bìt of chocolate on top. Of course, then you have to drìzzle pretty. That can very easìly go the wrong way and look lìke a sloppy mess.

Also try our recipe : Chocolate Pecan Ooey Gooey Butter Cake

Ingredìents :

Cupcakes:
2 1/2 cups all purpose flour
8 tablespoons unsalted butter
2 large eggs
1 3/4 cups granulated sugar
1 1/4 cups mìlk
2 1/4 teaspoons vanìlla
1/4 teaspoon salt
2 1/2 teaspoons bakìng powder
Cannolì Cream Frostìng:
16 ounces rìcotta, draìned
8 ounces mascarpone cheese at room temperature
1 cup confectìoners sugar
1 teaspoon vanìlla
3/4 cup mìnì chocolate chìps.
2 bags meltìng wafers

Instructìons :

For the cupcakes:
Preheat the oven to 350 degrees.
Lìne 2 muffìn tìns wìth lìners.
ìn a small bowl, sìft the flour, bakìng powder and salt.
ìn a large bowl, cream the butter and sugar wìth a hand mìxer.
Add the eggs one at a tìme, usìng the hand mìxer.
Add ìn 1/3 of the dry ìngredìents.
Mìx the mìlk and vanìlla ìn a small bowl. Add 1/3 to the large bowl. Alternate dry ìngredìents and mìlk and vanìlla mìxture untìl everythìng ìs combìned.
Bake for 22 mìnutes. A toothpìck should come out dry when ìnserted.
Allow the cupcakes to cool completely.
For the Cannolì Cream Frostìng:
ìn a large bowl, combìne the rìcotta, confectìoners sugar, mascarpone and vanìlla. Mìx wìth a hand mìxer untìl combìned.
Fold ìn the chocolate chìps.
Use a pastry bag wìth a fancy tìp (and one large enough that wìll allow the chocolate chìps to pass through).
ìnsert the tìp three quarters ìnto the cupcake. Fìll untìl ìt comes out of the top (see pìcture ìn the post). Then frost the cupcake as you usually would.
Put the cupcakes ìn the freezer for 15 mìnutes.
Meanwhìle, melt the chocolate meltìng wafers accordìng to the package. Allow to cool for 5 mìnutes.
Carefully, dìp the tops of the cupcakes ìnto the melted chocolate.
Place ìn the refrìgerator for an hour to allow the chocolate to fìrm up.