Your favorite Italian dessert just got even better! These Chocolate Dipped Cannoli Cupcakes taste just like your eating an Italian Cannoli only in cupcake form!
When everyone at the party is on a diet but they go in for seconds and thirds! Lol!
That’s what happened when I brought these Chocolate Dipped Cannoli Cupcakes to a party this past weekend! Not only did everyone have more than one, they made sure they gave me back my serving dish empty! In other words they packed the few remaining stragglers in tupperware so they could have a midnight snack after we all left! Ha ha!
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.
Ok…I can’t even believe someone would ask that question but if you really need to, the answer is because they are FREAKING AMAZING!
If you love Cannoli and you love Cake then you’re gonna go crazy for these Cannoli Cupcakes! It’s like your two favorite desserts got married and had one delicious food baby!
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.
- 15 oz (425 g) ricotta cheese
- 8 oz (225 g) mascarpone cheese, room temperature
- 1 cup (160 g) powdered sugar
- 1 teaspoon vanilla
- 1 cup (175 g) mini chocolate chips
- 2 cups (340 g) dark chocolate
- 3 tablespoons coconut oil
- Preheat the oven to 350°F (180°C).
- Line a muffin tin with liners and cooking spray.
- Prepare cake mix according to its directions.
- Fill liners about ¾ of the way up with the cupcake batter.
- Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
- Allow the cupcakes to cool completely.
- In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
- Fold in the mini chocolate chips.
- Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
- Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
- Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
- Put the cupcakes in the freezer for about 1 hour or until firm.
- Melt the dark chocolate and coconut oil together.
- Carefully, dip the tops of the cupcakes into the melted chocolate.
- Place in the refrigerator to firm up if need be.