Cannoli Cupcakes

Name: Cannoli Cupcakes
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 24
Cuisine: American
Ingredients: 118 milliliters almond paste; 24 servings Toasted almonds, for garnish; 1 Tbsp baking powder; 2 Tbsps finely chopped bittersweet chocolate; 142 grams bittersweet chocolate, finely chopped; 2 Tbsps finely diced candied orange peel; 118 milliliters confectioners sugar; 4 eggs; 591 milliliters all-purpose flour; 473 milliliters heavy cream; 170 grams heavy cream; 237 milliliters milk; 1 teaspoons orange oil; 2 Tbsps orange zest; 473 milliliters ricotta cheese; 1 teaspoon salt; 473 milliliters sugar; 2 Tbsps sugar; 227 grams (2 sticks) unsalted butter; 1 teaspoon vanilla extract

The recipe Cannoli Cupcakes could satisfy your American craving in roughly 1 hour and 5 minutes. This recipe serves 24. One serving contains 589 calories, 13g of protein, and 40g of fat. If you have heavy cream, vanillan extract, sugar, and a few other ingredients on hand, you can make it.

Instructions

For the cupcakes: Preheat a convection oven to 325 degrees F. Line 24 regular-size cupcake pans with liners.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Combine the flour, orange zest, baking powder and salt in a bowl. In a stand mixer, cream the sugar and butter on medium speed until light and fluffy, 4 to 8 minutes. Slowly add the eggs one at a time, scraping the bowl as needed.

Ingredients you will need

Baking Powder

Orange Zest

Butter

Cream

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Stand Mixer

Bowl

Add the vanilla extract and orange oil to the mixer. On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients, and mix until smooth.

Ingredients you will need

Vanilla Extract

Orange Extract

All Purpose Flour

Milk

Equipment you will use

Blender

When the mixture is smooth, divide the batter evenly into the prepared cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Bake until lightly browned and fully cooked through, about 15 minutes. Cool completely.

Equipment you will use

Oven

For the filling: With a large wooden or metal spoon, mix the ricotta, confectioners' sugar, chocolate and orange peel in a medium bowl until combined.

Ingredients you will need

Powdered Sugar

Orange Zest

Chocolate

Ricotta Cheese

Equipment you will use

Bowl

Place the chocolate in a medium heat-proof bowl. In small saucepan over medium heat, bring the heavy cream and sugar to a boil ensuring the sugar is completely dissolved.

Ingredients you will need

Heavy Cream

Chocolate

Sugar

Equipment you will use

Sauce Pan

Bowl

Pour the cream and sugar mixture over the chocolate and let sit 5 minutes. Gradually whisk until smooth. Cool completely.

Ingredients you will need

Chocolate

Cream

Sugar

Equipment you will use

Whisk

For the almond cream: In a stand mixer with the whisk attachment, beat the cream, sugar and almond paste until the cream is firm enough to pipe on the cupcakes but not too stiff and buttery.

Ingredients you will need

Almond Paste

Cupcakes

Almonds

Cream

Sugar

Equipment you will use

Stand Mixer

Whisk

Cut a small hole the size of an apple core in each cupcake and fill with the cannoli cream. Pipe a small amount of ganache on the entire surface of the cupcake and do the same with the almond cream. Top with toasted almonds.

Ingredients you will need

Almonds

Cupcakes

Apple