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chocolate chip cannoli cupcakes

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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmmmmmmmmm!

(1 rating)

Ingredients For chocolate chip cannoli cupcakes

  • 1 box
    yellow cake mix
  • 1 c
    mini chocolate chips (+ extra for decorating)
  • 1 box
    athens mini fillo shells (thawed)
  • FILLING:
  • 32 oz. pkg
    ricotta cheese
  • 2 - 8 oz. pkg
    cream cheese, room temperature
  • 4 c
    confectioners' sugar
  • 1/2 c
    sugar
  • 1 Tbsp
    pure vanilla extract
  • 1 tsp
    lemon extract
  • FROSTING:
  • 2 Tbsp
    meringue powder
  • 1/3 c
    half & half
  • 1 pinch
    salt

How To Make chocolate chip cannoli cupcakes

  • 1
    Prepare cake batter as directed on box adding 1 C mini chocolate chips to batter. Bake & cool.
  • 2
    FILLING: Mix ricotta & cream Cheese, 2 C confectioners sugar, sugar, vanilla & lemon extract with a beater. Use a pastry bag to fill cooled cupcakes.
  • 3
    FROSTING: Combine remaining cannoli filling with additional 2 C confectioners sugar, 2 Tbsp meringue powder & creamer with salt dissolved in it. Beat until creamy.
  • 4
    Decorate the top of each cupcake with frosting, mini chocolate chips & a piece of the fillo shell (each shell can decorate approx. 3 cupcakes when broken).
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