Description
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting. Tastes like a cannoli in cupcake form. Even known to win over Italian Grandmas!
Ingredients
- FOR THE CUPCAKES:
- 1 box (14 Oz. Size) Vanilla Cake Mix
- ½ cups Butter
- 3 whole Eggs
- 1 cup Whole Milk
- FOR THE MASCARPONE CREAM:
- 2 cups Marscapone
- 2 cups Powdered Sugar
- 2 teaspoons Vanilla
- FOR THE FROSTING:
- 1 cup Butter
- ½ cups Cocoa Powder
- 2 cups Powdered Sugar
- 1 teaspoon Espresso Powder
- 3 Tablespoons Heavy Cream
- FOR THE TOPPING:
- ½ cups Chocolate Chips
- 12 whole Store Bought Cannolis
Preparation
For the cupcakes:
Preheat oven to 350ºF. Line a muffin pan with cupcake papers.
In a large bowl, combine cake mix, butter, eggs, and milk until just combined. Evenly divide batter into prepared pan. Bake for 21–23 minutes, or until a tooth pick inserted in the center comes out clean. Cool completely.
For the mascarpone cream:
In a large bowl, combine mascarpone cream, powered sugar, and vanilla. Using an ice cream scoop, place one scoop on top of each cupcake.
For the frosting:
In a large bowl, cream butter until light and fluffy. Stir in cocoa powder. Gradually add powdered sugar a little a time. Add heavy cream as needed to reach your desired consistency.
Pipe (I used a Wilton 1 M tip), or spread frosting onto cupcakes. Garnish with chocolate chips and half a cannoli, if desired.
