Best 4 Chocolate Dipped Cannoli Cupcakes Recipe By Tasty Recipes
Indulge in a delightful fusion of Italian and American flavors with Chocolate Dipped Cannoli Cupcakes, a captivating treat that combines the crispy texture of cannoli shells with the fluffy sweetness of cupcakes. These delectable cupcakes are filled with a creamy, velvety cannoli filling, then dipped in rich, luscious chocolate ganache, creating an irresistible symphony of flavors and textures. Our curated collection of recipes provides step-by-step instructions and helpful tips to guide you in crafting these culinary masterpieces. Whether you prefer a classic cannoli filling or a more adventurous Nutella-infused variation, our recipes have got you covered.
Discover the secrets to creating the perfect cupcake batter, ensuring a moist, tender crumb that pairs perfectly with the crispy cannoli shells. Learn how to make a smooth, creamy cannoli filling using a combination of ricotta cheese, powdered sugar, and a hint of vanilla extract. For the chocolate ganache, our recipes offer two tempting options: a dark chocolate ganache for a deep, intense flavor or a milk chocolate ganache for a sweeter, milder taste.
With detailed instructions and helpful tips accompanying each recipe, you'll be guided through the entire process, from baking the cupcakes and making the cannoli filling to dipping them in the chocolate ganache. Whether you're a seasoned baker or just starting out, our recipes are designed to make your baking experience enjoyable and successful. So, prepare to embark on a culinary journey that will leave your taste buds wanting more. Dive into our collection of Chocolate Dipped Cannoli Cupcake recipes and create these tantalizing treats that are sure to impress your family and friends.
CHOCOLATE CHIP CANNOLI CUPCAKE
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
- Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.
- Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
- For the cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners' sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.
- For the whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.
- To assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a dollop of Fresh Whipped Cream and garnish with mini morsels.
CANNOLI CUPCAKES
These jumbo cupcakes feature a fluffy, creamy cannoli-like filling. White chocolate curls on top are the crowning touch.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 cupcakes.
Number Of Ingredients 9
Steps:
- Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake according to package directions for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners' sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream., Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 786 calories, Fat 48g fat (21g saturated fat), Cholesterol 81mg cholesterol, Sodium 565mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 13g protein.
CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, cocoa powder, baking powder, baking soda, salt, sugar, warm water, buttermilk, large eggs, vanilla extract, heavy cream, marshmallow cream, semi-sweet chocolate chips, heavy cream, powdered sugar, milk
Provided by Alix Traeger
Categories Bakery Goods
Yield 24 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C).
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
- Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
- Line 2 muffin tins with paper liners.
- Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
- Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
- Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
- Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
- Use the end of a whisk or another utensil to push down the center of each cupcake.
- Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
- Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
- Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
- Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
- Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
- Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 28 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams
CHOCOLATE CUPCAKES RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, fine salt, large eggs, egg white, sugar, unsalted butter, pure vanilla extract, milk, cocoa powder, chocolate chips
Provided by Meg Wright
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and line a muffin tin with cupcake wrappers
- Whisk together flour, baking powder, and salt in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes.
- While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture.
- Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips.
- Bake for 18-20 minutes, or until a toothpick comes out cleanly.
- Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.
Nutrition Facts : Calories 294 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, Sugar 17 grams
Tips:
- Use high-quality chocolate for dipping the cupcakes. Good chocolate will have a smooth, rich flavor and will set up nicely when chilled.
- Make sure the cupcakes are completely cool before dipping them in chocolate. If the cupcakes are warm, the chocolate will melt and become runny.
- Dip the cupcakes in the chocolate quickly and evenly. Don't let the cupcakes sit in the chocolate for too long, or they will become soggy.
- Place the dipped cupcakes on a wire rack to cool. This will allow the excess chocolate to drip off and the cupcakes to set up.
- Decorate the cupcakes with sprinkles, chopped nuts, or other toppings before the chocolate sets. This will add a festive touch to your cupcakes.
Conclusion:
Chocolate dipped cannoli cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With a few simple ingredients, you can create these cupcakes that are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these chocolate dipped cannoli cupcakes a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
