The Pioneer Woman Tasty Kitchen
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Almond Cupcakes with Cannoli Cream Icing

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Level: Easy

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Description

There’s something beautiful about cannolis: the marscapone, the almond flavoring, the perfect balance of sweet and savory. So I started thinking about how I could satisfy my cannoli craving without having to fry the cookie and pipe in the the filling, and DING! Cupcakes.

Ingredients

  • FOR THE CUPCAKES:
  • ½ cups Butter, Softened
  • 1 cup Sugar
  • 2 whole Eggs
  • 1-½ cup Flour
  • 1 teaspoon Baking Powder
  • ½ cups Half-and-half
  • ½ cups Vegetable Oil
  • 1 teaspoon Almond Extract
  • FOR THE ICING:
  • ½ cups Unsalted Butter, Softened
  • 8 ounces, weight Marscarpone Cheese Softened
  • 8 ounces, weight Cream Cheese, Softened
  • 2-½ cups Powdered Sugar
  • 1 teaspoon Almond Extract
  • 1 cup Mini Chocolate Chips

Preparation

For the cupcakes, cream butter, sugar, and eggs together until light and fluffy. Sift dry ingredients together. Measure half-and-half and vegetable oil. Stir in extract. Add dry ingredients to the butter mixture and alternate with cream and oil mixture. Mix until combined. Pour into lined cupcake tin.

Bake 20-22 minutes at 350ºF.

For the icing, whip butter, marscarpone, and cream cheese together. Add powdered sugar until light and fluffy. Using a spatula, stir in almond extract and then chocolate chips. I used an ice cream scoop to frost the cupcakes. Yes, it was a lot of frosting. I have no shame.

One Comment

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tessks on 10.3.2011

I’m currently addicted to the chocolate cannolis from Whole Foods, so this recipe jumped out at me. They look and sound divine! Thanks!

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