Cannoli Cupcakes
INGREDIENTS
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Cupcakes:
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2 sticks salted butter, slightly softened
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2 cups granulated sugar
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3 large eggs
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1 1/2 tsp vanilla extract
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2 1/2 cups all purpose flour
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2 tsp baking powder
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1/2 tsp ground cinnamon
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1 cup mini chocolate chips
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1 cup milk
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Cannoli Filling Frosting:
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1 cup whole milk ricotta
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1/2 cup (1 stick) salted butter, slightly softened
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4 oz (1/2 block) cream cheese, slightly softened
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1 tsp vanilla extract
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1/4 tsp cinnamon
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9 cups powdered sugar
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1 cup mini chocolate chips
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Dipped Waffle Bowl Toppers:
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4 waffle bowls, broken into large pieces
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8 oz chocolate almond bark
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See an Asian Pot Roast Recipe
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