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.
ITALIAN CREAM FILLED CANNOLI CUP'S
Ohhhhh these are so delicious and easy to make.When I need an Elegant and very tasty dessert I use these. MY PICTURE COMING SOON.I BORROWED THIS ONE
Provided by Becky Hudgins
Categories Other Desserts
Time 40m
Number Of Ingredients 15
Steps:
- 1. In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups. Filling may seem thin but will firm up slightly when it's refrigerated. For thicker cream see notes below.
- 2. Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.
- 3. With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.Poke a few holes in the crust and bake for about 10 minutes.
- 4. Sprinkle with mini chocolate chips or what ever kind you like, dust with powdered sugar and serve.These should be served right away once you put the cream in them.
CANNOLI WITH CHOCOLATE CHIPS
Make your own classic Italian confection with this recipe filling prepared cannoli pasty shells with a mixture of chocolate chips and ricotta cheese.
Provided by KITTYCATGRL
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
- Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
- Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 14.7 mg, Fat 7.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 3.4 g, Sodium 60.5 mg, Sugar 14 g
CANNOLI CUPS
Easy cannoli cups, just enough for kids and dinner parties to satisfy that cannoli craving. You can sprinkle with pistachios before eating.
Provided by UgotEspo
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 25m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Roll pie dough out to desired thickness. Mix sugar and cinnamon together in a small bowl. Sprinkle mixture over one side and firmly press into the dough. Place a nonstick mini cupcake pan on top of dough for an outline. Cut out dough cups using a knife or biscuit butter. Press dough pieces into the mini cups; do not grease.
- Bake in the preheated oven until dough has slightly puffed and is golden brown, 6 to 8 minutes.
- Mix ricotta cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Fold in chocolate chips. Place into a plastic bag and refrigerate until ready to serve.
- When ready to serve, cut a small hole in the corner tip of the plastic bag and pipe into pastry shells.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 7.1 g, Cholesterol 2.8 mg, Fat 3.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 53.4 mg, Sugar 2.5 g
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- In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
- Heat oven to 425°F. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
- Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
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