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Cannoli Cupcakes
INGREDIENTS
Vanilla cake mix plus ingredients in the box
1/2 c. soft butter
1 block cream cheese (8 ounces), softened
1/2 c. Whole milk ricotta
3 c. powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon of cinnamon
1/4 teaspoon Kosher salt
1/3 c. Mini chocolate chips
1/2 c. chocolate chips
DIRECTIONS
Preheat oven to 350. Lay out two cupcake trays of 12 cups each with cupcake linings.
Prepare the dough according to the packing instructions. Divide the dough between the cupcake molds and bake until a toothpick inserted into the center of a cupcakes comes out clean for about 20 minutes. Allow to cool completely
Meanwhile glaze: In a large bowl of butter, cream cheese and ricotta stir frothy. Add icing sugar, vanilla, cinnamon and salt and stir until smooth. Fold mini chocolate pieces.
Transfer the glaze to a large pastry bag (or a plastic bag with zipper) that is cut with a large point. Remove the center of each cupcake with a teaspoon to form a small well. Pink frosting over each cupcake filling the pits.
At 50 percent power and in 30-second increments, bake the chocolate chips in the microwave until the chocolate has melted. Let it cool down a bit. Spoon of melted chocolate on frosting.
Lower the chocolate and serve.
Vanilla cake mix plus ingredients in the box
1/2 c. soft butter
1 block cream cheese (8 ounces), softened
1/2 c. Whole milk ricotta
3 c. powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon of cinnamon
1/4 teaspoon Kosher salt
1/3 c. Mini chocolate chips
1/2 c. chocolate chips
DIRECTIONS
Preheat oven to 350. Lay out two cupcake trays of 12 cups each with cupcake linings.
Prepare the dough according to the packing instructions. Divide the dough between the cupcake molds and bake until a toothpick inserted into the center of a cupcakes comes out clean for about 20 minutes. Allow to cool completely
Meanwhile glaze: In a large bowl of butter, cream cheese and ricotta stir frothy. Add icing sugar, vanilla, cinnamon and salt and stir until smooth. Fold mini chocolate pieces.
Transfer the glaze to a large pastry bag (or a plastic bag with zipper) that is cut with a large point. Remove the center of each cupcake with a teaspoon to form a small well. Pink frosting over each cupcake filling the pits.
At 50 percent power and in 30-second increments, bake the chocolate chips in the microwave until the chocolate has melted. Let it cool down a bit. Spoon of melted chocolate on frosting.
Lower the chocolate and serve.
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