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Cannoli Cupcakes

2/26/2015

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I really do love living in Georgia but there are times when living in the South makes me feel like a fish out of water.  Like when I start to talk to a Southerner about biscotti and I get blank stares in return.  When I mention things like fresh cannolis - again - no response. 
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Living in the South has taught me to love red velvet cake, Italian cream cake and hummingbird cake.  I may never be a fan of boiled peanuts but I can respect the fact that it's a Southern staple.  I've learned a whole new respect for Southern baking but there are times when I do miss some of my Northern favorites.
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So what is this Southern transplant supposed to do when she can't find a decent cannoli within 100 miles?  Make them for herself.  Introducing the Amy Davis cannoli cupcake - compliments of my never ending quest for delicous cannolis.
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Cannoli Cupcakes
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup salted butter, at room temperature
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup sour cream

Cannoli Topping
1/3 cup Mascarpone cheese
1/3 cup Ricotta cheese, strained slightly*
3 Tbsp powdered sugar

Chocolate Cream Cheese Frosting
8 ounces cream cheese
1/2 cup butter
2 Tablespoons heavy cream
1 teaspoon vanilla
1/2 cup dark chocolate, melted
2 cups powdered sugar

Cream butter and sugar in standing mixer.
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Add eggs, one at a time.  Beat in vanilla.
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Combine dry ingredients.  Add to batter, alternating with sour cream.
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Scoop batter into paper lined cupcake pans.
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Bake 25 minutes at 350.  Transfer cupcakes to wire rack to cool completely.

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Stir together filling ingredients with a spoon.

Spoon a small amount of filling on top of each cooled cupcake.
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Beat together frosting ingredients in mixer.
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Pipe frosting on top of cannoli topping and decorate with a sprinkling of mini chocolate chips.
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Cupcakes so good - it make me wonder why I waited so long to make them.  By far the best cannolis that I've had since moving to Georgia.

Ciao!
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