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Cannoli Cupcakes with Chocolate Pistachio Crunch

Erica
  • 2018 minutes
  • Serves 16

INGREDIENTS

6 cups

whole milk

2 cups

heavy cream

1 tsp

coarse sea salt

1/3 cup

freshly squeezed lemon juice

1 1/2 cups

all-purpose flour

1 1/2 tsp

baking powder

1/2 tsp

kosher salt

1/2 cup

unsalted butter, softened

1 cup

granulated sugar

3

large eggs

2 tsp

vanilla extract (or bean paste)

1 tsp

almond extract

3/4 cup

sour cream

1/3 cup

whole milk

2 cups

ricotta cheese

1/2 cup

powdered sugar

1/4 tsp

ground cinnamon

1/4 cup

heavy cream

1/2 cup

mini chocolate chips

1 tbsp

orange zest

1 cup

heavy cream

1/2 tsp

vanilla extract (or bean paste)

3/4 cup

prepared cannoli filling

1/4 cup

butter

1/4 cup

granulated sugar

1 tbsp

heavy cream

3 tbsp

flour

1 tbsp

cocoa powder

1/3 cup

coarsely chopped pistachios

Chocolate ganache, for dipping (optional)

Chocolate chips, chopped pistachios and/or almonds, for garnish (optional)