Cannoli Cupcakes
These are my favorite and so many other people's favorite little cakes. I love how they mimic the flavors of a classic cannoli so closely, but also have that awesome cupcake feel to them. I used to make and sell so many of these in my cupcake shop and it is no surprise why.
Ingredients
- 1 batch chocolate chip cupcakes-makes 12
- 8 oz mascarpone cheese chilled
- 1 cup confectioners' sugar
- 1 cup heavy whipping cream chilled
- 1 tablespoon vanilla extract or vanilla bean paste
- 1/2 teaspoon almond extract optional
- 1 cup mini chocolate chips
- 6 pcs cannoli shells pulse in food processor to make dust
- 1 cup peanuts or pistachios finely pulsed in the food processor
- powdered sugar for dusting
Instructions
- Make the cupcakes and allow them to cool completely before frosting.
- In the bowl of a food processor, put the mascarpone cheese and beat with the paddle attachment until smooth. Add in the confectioners' sugar, heavy cream and extracts.
- Fit a disposable piping bag with a star tip and place the mascarpone frosting inside. Then pipe the frosting onto the top of the cupcake. Pulse the cannoli shells and nuts separately in the bowl of a food processor.
- On 1/3 of the piped cupcake, sprinkle some of the cannoli shells, nuts and mini chocolate chips. Then dust the top of the toppings with powdered sugar. Try and only dust it over the toppings and not the whole frosted part of the cupcake. This will give a nicer finish. ENJOY!