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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
  • Total Time
    Prep: 50 min. Bake: 25 min. + cooling
  • Makes
    8 cupcakes

Ingredients

  • 1 package white cake mix (regular size)
  • 3/4 cup heavy whipping cream, divided
  • 1 cup ricotta cheese
  • 1 cup confectioners' sugar
  • 1/2 cup Mascarpone cheese
  • 1/4 teaspoon almond extract
  • 1/2 cup chopped pistachios
  • 4 ounces white baking chocolate, chopped
  • White chocolate curls

Directions

  • 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
1 cupcake: 786 calories, 48g fat (21g saturated fat), 81mg cholesterol, 565mg sodium, 78g carbohydrate (53g sugars, 1g fiber), 13g protein.

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