Vanilla Cupcakes with Cannoli Cream
Vanilla Cupcakes with Cannoli Cream and Homemade “Magic Shell”
I should have named this “Vanilla Cupcakes with Cannoli Cream Dipped in Homemade Magic Shell,” but that is definitely too long. It does, however, sum up what we have going on here. I mean, “Magic Shell.” That alone would be enough for me to want to make this. It is the ice cream topping of childhood, the perfect chocolate coating that cracks when you bite into it. And that is exactly what we have here: vanilla cupcakes with cannoli cream and the crack of homemade Magic Shell.
A Truly Moist and Delicious Vanilla Cupcake
I will admit that I am not always a big fan of cupcakes. They sometimes seem to be just a dry vehicle for holding some sort of delicious topping. In this case, however, the cupcakes really hold their own. This recipe produces about 14 extremely moist and fluffy vanilla cupcakes. I can definitely picture myself making them with a wide variety of fillings and frostings. They are not an afterthought, though. These cakes are a treat all on their own. That said, you can also make boxed cupcakes and use those to hold the cannoli cream. But why would you do that?
Authentic Cannoli Cream
As a New Yorker, I have definitely had my fair share of cannolis. I am happy to report, then, that the cannoli cream in this recipe is the real deal. It is an odd concoction of sweetened cheese and mini chocolate chips. I don’t know whose idea this was, but I congratulate them! Remember, though, this cream does not have the consistency of frosting. It is much softer and wetter than a frosting. I popped the “frosted” cupcakes into the fridge for about 15 minutes as a way of keeping the cream from being too soft. And while we are on the subject of frosting, this mixture could also be used to fill the cupcakes. Simply cut a hole in the top of the cupcake and scoop in the cannoli cream. I would still recommend spreading it on top and letting it sit in the freezer.
Homemade Magic Shell That Cracks
The final step of the process is making the “Magic Shell.” I would say that even if you don’t make the rest of this recipe, you absolutely have to try this. I used one cup of dark chocolate wafers and 1 ½ tablespoons of coconut oil. Using a glass pie pan worked perfectly in this case. I melted the two together in the microwave – 30 seconds, mix, 30 seconds, mix. It’s that simple! You can use this on baked goods, but it is also amazing on ice cream.
Vanilla Cupcakes with Cannoli Cream – and a Lot of Dishes
Overall, this recipe was a bit more time consuming than a lot of the things I have posted, but the results were absolutely worth it. Now if only I could find someone to do all these dishes!
Vanilla Cupcakes with Cannoli Cream
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup granulated sugar
- 1/2 cup butter softened
- 1 egg room temperature
- 2 tsp vanilla
- 3/4 cup milk
Cannoli Cream
- 1 1/2 cup ricotta cheese
- 8 oz mascarpone
- 1 1/2 cup confectioners sugar
- 1 tsp vanilla
- 1 cup mini chocolate chips
Homemade "Magic Shell"
- 1 cup dark chocolate wafers
- 1 1/2 tbsp coconut oil
Instructions
- Preheat the oven to 350 degrees.
- Line muffin tins for 14 cupcakes.
- Add the flour, baking powder, and baking soda to a medium bowl. Whisk or use a fork to combine. Set aside.
- Place the softened butter and sugar in the bowl of a mixer. Using the paddle attachment, beat on low until the butter and sugar are combined and "fluffy" (whatever that means) – about 2 minutes.
- Add the egg and the vanilla and mix until combined.
- Make sure you scrape the bottom and sides of the bowl with a spatula so that everything gets combined.
- Turn the mixer to low and take turns adding the dry ingredients and the milk. I usually do that in three parts.
- Do not over mix the batter. Mix just until everything is thoroughly combined.
- Fill the muffin liners just a bit past the middle. I used my cookie scoop.
- Bake at 350 degrees for 20 minutes or until the cupcakes are golden and a toothpick inserted in the center comes out dry.
- Let the cupcakes sit in the pans for a couple of minutes (until they are cool enough for you to touch) and then transfer them to a wire rack to cool completely.
- The cupcakes need to be completely cool before you add the cream topping.
Cannoli Cream
- As your cupcakes are just about cool, you can begin the cannoli cream.
- Measure out 1 1/2 cups of ricotta cheese. Try to blot out any excess liquid. You can pour off any liquid on top and then pat it with paper towels.
- Add the ricotta, softened mascarpone, confectioners sugar, and vanilla to a mix bowl. Using the paddle attachment, mix until completely combined.
- Remove the bowl from the mixer and stir in the mini chocolate chips with a spatula.
- The cannoli cream will not have the consistency of frosting, but it is thick enough to spread. Spread about 1/3 inch on each cupcake.
- Place the cupcakes in the freezer for about 15 minutes. I hope your freezer is neater than mine.
Homemade "Magic Shell"
- Don't make the Magic Shell until you are ready to dip the cupcakes because it hardens pretty quickly.
- Add the chocolate wafers and coconut oil to a glass pie pan or microwave safe dish.
- Heat for 30 second intervals, stirring in between. I only needed one minute.
- Dip the tops of the cupcakes in the melted chocolate. The chocolate hardens quite quickly.
- You can store the cupcakes in an airtight container in the fridge – if they last that long.
