CREAM-FILLED CANNOLI CUPCAKES
Recreate the flavors of your favorite Italian bakery treat in this clever cupcake version. Betty Crocker FUN da-Middles chocolate cupcake mix teams up with ricotta cheese for a creamy new take on a classic dessert.
Provided by Sarah Caron
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Make, bake and cool cupcakes as directed on box, using water, oil and eggs.
- In medium bowl, beat ricotta cheese, powdered sugar and vanilla with whisk about 1 minute or until smooth. Spoon mixture into decorating bag with large round tip. Pipe ricotta mixture onto cupcakes, leaving room at edge (mixture will spread). Refrigerate 1 hour.
- Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat just until very hot but not boiling. Remove from heat. Beat in chocolate with whisk until completely melted. Let stand at least 30 minutes or until thickened and almost cool.
- Spoon dollop or 2 of chocolate mixture onto each cupcake. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
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