So last week when I had friends over for dinner, I really wanted to make cannolis. I had purchased all of the ingredients, I was invested in the cause, and then Austin flooded and we needed to boil all the water we were going to use for drinking, cooking, and cleaning dishes. And guess who didn’t want to go through the extra effort of being water safe while attempting to make cannoli shells. Me.
So I made cannoli dip instead! But, I wasn’t happy with that so I decided at the very last minute – like an hour before they were heading over – to make these cupcakes. Were they going to be good – IDK, but I was going to try! Spoiler: They were great. The cake was really dense, almost like a sour cream donut thanks to the fat content of the marscapone, and the orange liquor in the frosting made for a more authentic taste on top. Sprinkled with the mini chocolate chips and pizzelles I had for the dip, we started and ended the meal with dessert.
Cannoli Cupcakes
Cupcake Ingredients
1 1/3 cup flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup marscapone cheese
Frosting Ingredients
1/4 cup unsalted butter, softened
8 ounces cream cheese, softened
4 ounces marscapone cheese
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
3-4 tablespoons orange liqueur
Mini chocolate chips
waffle cone pieces or pizzelle cookies
Cupcake Instructions:
Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners.
In a large bowl, sift the flour, baking powder, and salt together. Set aside.
In the bowl of a stand mixer, beat the butter and sugar on medium-high until light and fluffy, about 3 minutes. Beat in the eggs one at a time, fully incorporating before adding the next. Stir in the vanilla and marscapone, mixing until fully combined.
Mix the flour mixture into the wet ingredients until just combined and batter is smooth.
Scoop the batter into the cupcake liners, filling them about 2/3 full. Bake for 18-22 minutes or until a tester inserted into the center of the cupcake comes out clean.
Remove from the oven and allow to cool for at least 5 minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely. Frost when completed cooled.
Frosting Instructions:
In the bowl of a stand mixer, beat the butter, cream cheese, and marscapone on medium speed until well combined.
Add in the confectioner’s sugar and vanilla extract and mix on low until well combined. Slowly add in the orange liqueur, increase the speed to medium-high, and mix for a few more minutes until the frosting is smooth and well combined.
Frost the cooled cupcakes as desired. Top with mini chocolate chips and pieces of pizzelle or waffle cone.
*disclaimer these cupcakes are not actually Holy.
