Cupcakes are the perfect food. They have equal proportions of cake to icing (if made correctly) and come in a neat little package. The best thing about cupcakes, is that they come in so many different varieties. Being that I am on a cannoli kick (see previous post “Cannoli Cups”), I decided to make a cannoli cupcake. But that has been done before, so how can I make it better? Well, you dip it in chocolate, of course.
Chocolate covered cannoli cupcakes are a delicious treat!
So, of course, dipping the cupcakes in chocolate is optional. I mean, you can just fill and ice them with the cannoli cream, and they would be delicious just like that. But in my humble opinion, the chocolate shell makes them that much better. I use chocolate melting wafers. I tried melting chocolate chips, but the consistency was too thick and it didn’t work too well. Of course, you can also get the white chocolate wafers, and that would taste delicious too. If you don’t want to submerge the entire cupcake in chocolate, you can always drizzle a little bit of chocolate on top. Of course, then you have to drizzle pretty. That can very easily go the wrong way and look like a sloppy mess.
And speaking of sloppy messes, please make sure that you pop the cupcakes in the freezer before attempting to dip them in chocolate. Stick those bad boys in the freezer for about 15 minutes. This will firm them up so that they hold up to the melted chocolate and don’t fall apart. If you skip this step, your cupcakes will look like this (see picture below). And that is not pretty (although don’t be fooled, you can bet your sweet cupcakes that I didn’t throw them out…while they look like a mess, they were still pretty darn tasty).
Now, if you want to skip making the cupcakes from scratch, and want to use a boxed cake mix, go right ahead. I promise, I won’t tell anyone 😉 Because the best part of this dessert is the cannoli cream slathered in the yummy chocolate shell. You can still tell people that you made them from scratch. We’ve all been there at one point or another. Just make sure that you follow the directions and you are all set.
Try making your favorite cupcake, a “chocolate covered” cupcake.
The best thing about this post, is that you are really learning a method. The method being, stuffing cupcakes and dipping them in chocolate. You can mix the ingredients up. Make a raspberry buttercream frosting and dip in white chocolate. Or a caramel flavored frosting, dipped in chocolate and topped with sea salt. You can experiment a lot with this. And people will be impressed with the candy coating. Its kind of like the brown bonnet of cupcakes. And you can never go wrong with a brown bonnet. It is classic, and delicious.
What you need:
- 2 1/2 cups all purpose flour
- 8 tablespoons unsalted butter
- 2 large eggs
- 1 3/4 cups granulated sugar
- 1 1/4 cups milk
- 2 1/4 teaspoons vanilla
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 16 ounces ricotta, drained
- 8 ounces mascarpone cheese at room temperature
- 1 cup confectioners sugar
- 1 teaspoon vanilla
- 3/4 cup mini chocolate chips.
- 2 bags melting wafers
- Preheat the oven to 350 degrees.
- Line 2 muffin tins with liners.
- In a small bowl, sift the flour, baking powder and salt.
- In a large bowl, cream the butter and sugar with a hand mixer.
- Add the eggs one at a time, using the hand mixer.
- Add in 1/3 of the dry ingredients.
- Mix the milk and vanilla in a small bowl. Add 1/3 to the large bowl. Alternate dry ingredients and milk and vanilla mixture until everything is combined.
- Bake for 22 minutes. A toothpick should come out dry when inserted.
- Allow the cupcakes to cool completely.
- In a large bowl, combine the ricotta, confectioners sugar, mascarpone and vanilla. Mix with a hand mixer until combined.
- Fold in the chocolate chips.
- Use a pastry bag with a fancy tip (and one large enough that will allow the chocolate chips to pass through).
- Insert the tip three quarters into the cupcake. Fill until it comes out of the top (see picture in the post). Then frost the cupcake as you usually would.
- Put the cupcakes in the freezer for 15 minutes.
- Meanwhile, melt the chocolate melting wafers according to the package. Allow to cool for 5 minutes.
- Carefully, dip the tops of the cupcakes into the melted chocolate.
- Place in the refrigerator for an hour to allow the chocolate to firm up.