Food Network UK

Chocolate chip cannoli cupcakes

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Ingredients

  • For the vanilla cupcakes:

  • 375g flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3 large eggs
  • 400g sugar
  • 250ml oil
  • 2 tsp vanilla extract
  • 245g sour cream

  • For the chocolate chip cannoli cream:

  • 455g ricotta cheese
  • 85g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 1/2 tsp vanilla extract
  • 85g dark chocolate chips

  • For the topping:

  • 500ml Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream
  • 50g sugar
  • 165g dark chocolate chips, for garnishing

Use imperial measurements

Method

How to make Chocolate chip cannoli cupcakes

To make the cupcakes:
1) Preheat the oven to 180C/Gas 4. Line the Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups of standard-size cupcake tins with 24 paper cases.

2) Sift the flour, baking powder, bicarbonate of soda and salt in a bowl. Set aside. In a mixing bowl fitted with a Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk attachment, beat the eggs and sugar until light in colour and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla and mix until incorporated. Add the sour cream and mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.

3) Fill the cupcake cases three-quarters full with batter and bake until cooked through and golden brown, 18 to 22 minutes. Cool completely on a rack.

For the filling and topping:
1) To make the chocolate chip cannoli cream, in a mixing bowl fitted with the Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk attachment, beat the ricotta, Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and vanilla on medium speed for about 5 minutes. Stir in the chocolate chips and set aside until ready to use.

2) To make the fresh Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream, beat the cream and sugar together in a mixing bowl fitted with a Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk attachment until the cream stands in soft peaks.

3) Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with chocolate chip cannoli cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place.

4) Top with a dollop of fresh Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream and garnish with chocolate chips.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.