Photo: Chocolate Chip Cannoli Cupcake Recipe
Ingredients
Vanilla Cupcakes:
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 2 cups sugar
- 1 cup oil
- 2 teaspoons vanilla extract
- 1 cup sour cream
Chocolate Chip Cannoli Cream:
- 16 ounces whole milk ricotta cheese
- 3/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup mini semisweet morsels
Fresh Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 1 cup mini semisweet morsels, for garnishing
Directions
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.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By SpencersMom
CT
on March 03, 2013
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I was concerned about the whipped cream frosting, bc I was having a dinner party and wanted to make them in advance.. I started looking into whipped cream stabilizers, etc. Then decided to just go for it. I frosted them and put them in fridge where they stayed, didn't break down at all, for over 3 hrs. ALSO** I highly recommend this- i went to my local italian bakery who sold me broken cannoli shells. I saved the bigger pieces and broke up the smaller ones into crumbs, and garnished the sides of the whipped cream frosting with them. I stuck the bigger pieces on top of the frosting for a nice garnish. The flavor of the shells really rounded out the cannoli experience. Everyone LOVED them!
By cupcakequeen311
Pennsylvania
on February 03, 2013
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I make TONES of cupcakes but i dont usually use recipies from the chefs on TV. I like to use cupcake wars recipies becaus the people on that show make cupcakes for a living unlike the chefs who have there own shows who coock everything from steak to brownies and everything in between. The only thing i dont like about cupcake wars recipies is that except for how to pipe on the frosting they really dont help you with decorations.:( The cupcakes were delicious and the cake it self was so moist! put the cream in the middle was a little runny. The frosting,however was great! i would definitly make these again but add a little more sugar to the filling!
By cupcakegirl125
on January 11, 2013
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These are Amazing cupcakes! They are very light and not to sweet or overpowering. The cannoli filling is light, especially if you get whole milk ricotta, the cake itself is tastes great and serves as a wonderful base for other cupcakes, and the whipped cream frosting is a great way to top it off.
I have made these cupcakes numerous times for school and parties and every time people are amazed at how good they are! I've actually turned it into a two-layer cake as well, with the ricotta in between!
Thank You!
Read all 29 reviews