These jumbo cupcakes feature a fluffy cannoli-like filling. White chocolate curls on top are the crowning touch.
—TASTE OF HOME TEST KITCHEN
PREP: 50 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 8 CUPCAKES
1package white cake mix (regular size)
3/4cup heavy whipping cream, divided
1cup ricotta cheese
1cup confectioners’ sugar
1/2cup mascarpone cheese
1/4teaspoon almond extract
1/2cup chopped pistachios
4ounces white baking chocolate, chopped
White chocolate curls
1. Prepare the cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full.
2. Bake according to package directions for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine ricotta cheese, confectioner’s sugar, mascarpone cheese and extract until smooth. Fold in pistachios and whipped cream.
4. Cut tops off of each cupcake. Spread or pipe cupcakes with the cheese mixture; replace the tops.
5. In a small saucepan, melt white baking chocolate with the remaining cream over low heat; stir until smooth. Remove from heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Store in the refrigerator.