Chocolate covered Cannoli Cupcakes

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Now, if you want to skip making the cupcakes from scratch, and want to use a boxed cake mix, go right ahead.  I promise, I won’t tell anyone 😉 Because the best part of this dessert is the cannoli cream slathered in the yummy chocolate shell.  You can still tell people that you made them from scratch.  We’ve all been there at one point or another.  Just make sure that you follow the directions and you are all set.

Chocolate covered Cannoli Cupcakes

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
For the cupcakes:

1. Preheat the oven to 350 degrees.
2. Line 2 muffin tins with liners.
3. In a small bowl, sift the flour, baking powder and salt.
4. In a large bowl, cream the butter and sugar with a hand mixer.
5. Add the eggs one at a time, using the hand mixer.
6. Add in 1/3 of the dry ingredients.
7. 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.
8. Bake for 22 minutes. A toothpick should come out dry when inserted.
9. Allow the cupcakes to cool completely.
10. For the Cannoli Cream Frosting:
11. In a large bowl, combine the ricotta, confectioners sugar, mascarpone and vanilla. Mix with a hand mixer until combined.
12. Fold in the chocolate chips.
13. Use a pastry bag with a fancy tip (and one large enough that will allow the chocolate chips to pass through).
14. Insert the tip three quarters into the cupcake. Fill until it comes out of the top (see picture in the post). Then frost the cupcake as you usually would.
15. Put the cupcakes in the freezer for 15 minutes.
16. Meanwhile, melt the chocolate melting wafers according to the package. Allow to cool for 5 minutes.
17. Carefully, dip the tops of the cupcakes into the melted chocolate.
18. Place in the refrigerator for an hour to allow the chocolate to firm up.

Source mangiamichelle.com