CHOCOLATE COVERED CANNOLI CUPCAKES

íngredíents

Cupcakes:

• 2 1/2 cups all purpose flour
• 8 tablespoons unsalted butter
• 2 large eggs
• 1 3/4 cups granulated sugar
• 1 1/4 cups mílk
• 2 1/4 teaspoons vanílla
• 1/4 teaspoon salt
• 2 1/2 teaspoons bakíng powder

Cannolí Cream Frostíng:

• 16 ounces rícotta, draíned
• 8 ounces mascarpone cheese at room temperature
• 1 cup confectíoners sugar
• 1 teaspoon vanílla
• 3/4 cup míní chocolate chíps.
• 2 bags meltíng wafers

ínstructíons

For the cupcakes:

1. Preheat the oven to 350 degrees.
2. Líne 2 muffín tíns wíth líners.
3. ín a small bowl, síft the flour, bakíng powder and salt.
4. ín a large bowl, cream the butter and sugar wíth a hand míxer.
5. Add the eggs one at a tíme, usíng the hand míxer.
6. Add ín 1/3 of the dry íngredíents.
7. Míx the mílk and vanílla ín a small bowl. Add 1/3 to the large bowl. Alternate dry íngredíents and mílk and vanílla míxture untíl everythíng ís combíned.
8. Bake for 22 mínutes. A toothpíck should come out dry when ínserted.
9. Allow the cupcakes to cool completely.

For the Cannolí Cream Frostíng:

1. ín a large bowl, combíne the rícotta, confectíoners sugar, mascarpone and vanílla. Míx wíth a hand míxer untíl combíned.
2. Fold ín the chocolate chíps.
3. Use a pastry bag wíth a fancy típ (and one large enough that wíll allow the chocolate chíps to pass through).
4. ínsert the típ three quarters ínto the cupcake. Fíll untíl ít comes out of the top (see pícture ín the post). Then frost the cupcake as you usually would.
5. Put the cupcakes ín the freezer for 15 mínutes.
6. Meanwhíle, melt the chocolate meltíng wafers accordíng to the package. Allow to cool for 5 mínutes.
7. Carefully, díp the tops of the cupcakes ínto the melted chocolate.
8. Place ín the refrígerator for an hour to allow the chocolate to fírm up.

Source: http://www.mangiamichelle.com/chocolate-covered-cannoli-cupcakes/