Description
These cannoli cupcakes combine the creaminess of cannoli filling with classic fluffy cupcakes for a tasty treat that is the best of both worlds!
Ingredients
Scale
For the cupcakes
- 1 box of french vanilla cake mix
- 3 large eggs
- 1 cup whole milk
- 1/2 cups unsalted sweet cream butter (softened)
- 1 ½ cups semi sweet chocolate chips
- Cupcake liners
For the cannoli frosting:
- 2 cups mascarpone cheese (softened)
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cup mini chocolate chips
For the chocolate ganache:
- 1 cup semi sweet chocolate chips
- ½ cup heavy whipping cream
- 12 premade Cannoli shells, cut in half
- 1/2 cup chocolate chips
Instructions
For the cupcakes:
- Preheat oven to 350 degrees and line cupcake pan with cupcake liners
- Using a standing mixer or hand beater, beat until combined all cupcake ingredients until smooth
- Fold in the chocolate chips
- Scoop batter into cupcake liners about 2/3 way full
- Bake in the oven for 21 minutes
- Allow to cool completely
Mascarpone Cheese Frosting:
- Using a standing mixer, beat the mascarpone cheese, powdered sugar and vanilla extract together until combined.
- Fold in the mini chocolate chips
- Using a medium ice cream scooper, scoop a dollop of the frosting onto the cupcakes
Chocolate Ganache
- Heat the heavy whipping cream in a small pot until starts to boil
- Pour the heavy whipping cream over the chocolate chips in a heat proof bowl
- Allow to sit for a few minutes
- Whisk until smooth
- Pour into a squeeze bottle
Decorating directions
- Drizzle the ganache over the mascarpone frosting
- Place a cannoli in the middle