Delish editors handpick every product we feature. We may earn commission from the links on this page. The filling of the pumpkin cannoli is the best part and that’s why these cupcakes are so amazing. Filled to the brim with the good stuff.
If you love stuffed cupcakes, then you REALLY need to try these Ice Cream Stuffed Cupcakes! This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Line two 12-cup cupcake pans with cupcake liners. Prepare batter according to package instructions.
Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Using a teaspoon, scoop out middle of each cupcake to create a small well. Pipe frosting onto each cupcake, filling the wells. Using 50 percent power and working in 30-second increments, microwave chocolate chips and coconut oil until just melted. Stir until smooth and let cool slightly.
Spoon melted chocolate on top of frosting. Let chocolate set slightly before serving. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Lauren Miyashiro is a contributing recipe developer at Delish, and our former Food Director. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.
Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Delish editors handpick every product we feature. We may earn commission from the links on this page. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Dip the top of each cone in melted chocolate. Stand the cones upright in tall shot glasses while the chocolate sets.
In a large bowl, beat cream cheese, ricotta, powdered sugar and cinnamon until smooth. Gradually add heavy cream and beat until light and fluffy. Transfer mixture into a piping bag and pipe into cones. Lauren Miyashiro is a contributing recipe developer at Delish, and our former Food Director. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.
Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. 2 hours to a cake contest, holding my entry on my lap the whole way. One bite and you’ll see why this velvety beauty was named the best chocolate cake recipe and won first prize. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Bake until a toothpick comes out clean, 30-35 minutes. In a large bowl, combine confectioners’ sugar, sour cream and vanilla.