Chocolate Covered Cannoli Cupcakes Recipe

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Cupcakes are the perfect food.  They have equal proportions of cake to icing (if made correctly) and come in a neat little package.  The best thing about cupcakes, is that they come in so many different varieties. Being that I am on a cannoli kick (see previous post “Cannoli Cups”), I decided to make a cannoli cupcake. But that has been done before, so how can I make it better? Well, you dip it in chocolate, of course.

So, of course, dipping the cupcakes in chocolate is optional.  I mean, you can just fill and ice them with the cannoli cream, and they would be delicious just like that.  But in my humble opinion, the chocolate shell makes them that much better.  I use chocolate melting wafers.  I tried melting chocolate chips, but the consistency was too thick and it didn’t work too well.  Of course, you can also get the white chocolate wafers, and that would taste delicious too. If you don’t want to submerge the entire cupcake in chocolate, you can always drizzle a little bit of chocolate on top.  Of course, then you have to drizzle pretty.  That can very easily go the wrong way and look like a sloppy mess.

Ingredients

• 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 milk
• 2 1/4 teaspoons vanilla
• 1/4 teaspoon salt
• 2 1/2 teaspoons baking powder
• Cannoli Cream Frosting:
• 16 ounces ricotta, drained
• 8 ounces mascarpone cheese at room temperature
• 1 cup confectioners sugar
• 1 teaspoon vanilla
• 3/4 cup mini chocolate chips.
• 2 bags melting wafers

Instructions

1. For the cupcakes:
2. Preheat the oven to 350 degrees.
3. Line 2 muffin tins with liners.
4. In a small bowl, sift the flour, baking powder and salt.
5. In a large bowl, cream the butter and sugar with a hand mixer.
6. Add the eggs one at a time, using the hand mixer.
7. Add in 1/3 of the dry ingredients.
8. Mix the milk and vanilla in a small bowl. Add 1/3 to the large bowl. Alternate dry ingredients and milk and vanilla mixture until everything is combined.
9. Bake for 22 minutes. A toothpick should come out dry when inserted.
10. Allow the cupcakes to cool completely.
11. .......................................

for full recipes please see : www.mangiamichelle.com

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