Chocolate0dipped Cannoli Cupcakes

By boscobojo

Ingredients

• Cupcakes:
• 1 box cake mix, prepared
• Cannoli Cream:
• 15 oz. ricotta cheese
• 8 oz. mascarpone cheese, room temperature
• 1 cup powdered sugar
• 1 tsp. vanilla
• 1 cup mini chocolate chips
• Chocolate coating:
• 2 cups dark chocolate
• 3 Tbl. coconut oil

Preparation

Step 1

Preheat the oven to 350 degrees.

Line a muffin tin with liners and cooking spray.

Prepare cake mix according to its directions.

Fill liners about 3/4 of the way up with the cupcake batter.

Bake for 20-25 minutes. A toothpick should come out dry when inserted.

Allow 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 1/2 inch hole on the tip of a pastry or zip top bag and fill with cannoli cream.

Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.

Fill the cupcakes with the cannoli cream and using a spiraling motion to create a swirl of the cream on top of the cupcakes.

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 refrigerators to firm up if need be. Enjoy