After the chaos of the holidays we're tired of big fancy desserts, lots of tiny cookies, and frankly, any cooking project that require a lot of work. These cannoli cupcakes are easy and impressive. Use our pre mixed cannoli cream to make these an even simpler dessert that is sure to WOW.
One white or yellow boxed cake mix prepared to package directions
1/2 tsp of orange zest
1 tsp of cinnamon
I large bag of Chocolate Chip Cannoli Cream OR one recipe of our cannoli cream found HERE mixed with 1 cup of chocolate chips
Cannoli Chips and additional chocolate chips to top them off
Prepare the box cake as directed, add orange zest and 1 tsp of cinnamon and scoop into a greased or lined muffin tin. Bake according to package instructions.
Let cupcakes cool completely and mix your cannoli cream. Put cannoli cream in a gallon ziploc bag, or a pastry bag fitted with a star tip.
Once the cupcakes have cooled, use a spoon or a small biscut cutter to cut out a 1" x 1" circle in the center of the cupcake. Fill this with chocolate chip cannoli cream. Finish the cupcake with even more sweetened cannoli cream, or the buttercream frosting of your choice.
Top with additional chocolate chips andOriginal Cannoli Chips, refrigerate, and serve.
Cupcakes can be made in advance, we don't recommend filling them more than a 12 hours in advance.
PS. For a perfect cut in half cannoli cupcake, freeze for 30 minutes, then cut with a clean hot knife (we ran ours under hot water for 30 seconds).