Lobster Ravioli, Homemade

♥♥♥ Advanced

I don't know about your family, but mine is part Italian and we're serious about our Pasta. I mean, my maiden name is Vivona for heaven-sake. We don't let a week go by without having SOMETHING made of semolina flour. And last week was no exception.

My mom and I were at work last week, working our tails off (anyone need a Realtor? Anyone? Bueller?) and we stopped to grab some brain food before we collapsed. Occasionally we'll get gift cards from vendors in a hope that we'll send them more business, and we had one for a local restaurant that we needed to use. After going through their menu online we settled on a Lobster Ravioli in a Creamy Vodka Sauce. It was delicious. Blow your mind good. But at the same time, seemed so simple and refined.

That's when it hit me. I have to make this. Now. Right now.

Okay, not right that minute because I was waist deep in work, but it definitely made its way onto my menu for the following week.

If you've been following the blog or very long, then you know that I usually like to try and find meals that don't take more than 30 minutes in the kitchen (because who has the time?), so if you're looking for another quick recipe you'll want to skip this one. It doesn't take a lot of hard work, just time... I found that it was perfect for a Sunday afternoon when everyone was napping after church. The house was quiet, and I didn't have anyone on my heels yelling, "hold me!"

FYI - You can't buy Lobster Ravioli in the frozen food section. Trust me, I looked. So you'll have to make it (or order out) if you get a hankering.  I suggest making a double batch and freezing the extras for later.

What you'll need:

For the Filling - 
1 Tbs. Olive Oil
2 Cups Lobster Meat, Cooked - Chopped roughly (I used the pre-packaged Lobster Meat from my local grocery store)
2 Pinches of Parsley
1/2 Lb. Ricotta Cheese
3-4 Tbs. Parmesan Cheese (You know I went crazy overboard with this one.)
Pinch of Salt & Pepper

For the Pasta Sheets- 
1 Cup Semolina Flour
1 Cup All-Purpose Flour (You can use a wheat flour if you would like)
2 Large Eggs
1 Tbsp. Olive Oil, Extra Virgin

How it's done: 

1. Start by making your pasta dough. Sift the flours together, and add them to your kitchen-aid mixing bowl. Add in the eggs and oil, and a Tbsp. of water. Using the dough hook or paddle attachment, mix on 2 for several minutes. Dough should look crumbly. Turn off mixer, and squeeze dough together with your hands. If dough forms a soft ball, turn it out onto the counter and kneed for 10 minutes. *If dough feels to dry, add 1 Tbsp. of water and mix for another minute. Repeat as necessary.

2. After kneading, wrap dough ball tightly in plastic wrap and set in the refrigerator for 30 minutes to chill.

3. For the filling - Add Olive Oil, Lobster Meat, and Parsley to a skillet on Medium Heat. Once warmed, remove from the heat and add the Ricotta and Parmesan Cheeses. Combine well, and season with salt and pepper to taste. Set Aside.

4. After dough has chilled, remove from refrigerator and knead for another 5-10 minutes. Pasta should feel silky and all of the graininess of the flour should be gone. Cut in half and roll into a large rectangle. Get the dough as thin as you can without tearing - as it sits on the counter it will tighten back up. Cut into ravioli squares or circles.

5. Take half of your ravioli squares and add 1 Tbsp. of filling to them. Brush the edges with egg wash, and then seal with another pasta sheet. Press edges firmly, and press with fork if needed. (If they aren't well sealed, they will open back up in the water while boiling.)

6. Lay all of your finished ravioli on a cookie sheet (do not let them touch each other) and place them in the freezer. I layered wax paper between them so that I could get more in the freezer. Freeze them for 1 hour, then put them in a large freezer bag, label and freeze.

7. To cook immediately: Cook the ravioli in a pot of boiling water for 7-8 minutes, until they float up.

If you're interested in making the Creamy Vodka Sauce that goes with them, check it out here!

Carrot & Cream Cheese "MuffCakes"

♥ Beginner

Originally, these were called inside-out cupcakes because the frosting is on the inside... however, these are more like muffins (because they are great for breakfast!) with a cream cheese filling. Now we call them "MuffCakes".

These were a great hit at the ward linger-longer, and although I anticipated bringing some home because they aren't very pretty, they were all gone before we snuck out. If you're a carrott cake lover, or cream cheese lover (like myself) then you'll love these sweet little muffcakes as much as we do.

I originally made these from scratch, making my own carrot cake, and they turned out pretty good. But the next time, I made them from a Duncan Hines Decadent box mix and not only were they easier, but they were much more flavorful. At roughly $3.00 a box, it was worth it for the ease. If you want the recipe from scratch, let me know and I'll post it. Otherwise, here's my recipe using the box mix (because let's be honest, you're going to take the easy route too.)

*Btw, I stole these from King Arthur Flour (but mine are better, cough) 


What you'll need: 

• 1 Box Duncan Hines Decadent Carrot Cake Mix (New!) 
• 3 Eggs
• 1/4 Cup Vegetable Oil
• 8 oz. Package of Cream Cheese (or Neufchatel Cheese)
• 1/4 Cup Sugar
• 1/2 Teaspoon Vanilla
• 1/4 Teaspoon Lemon Juice

How it's done: 


1. Preheat your oven to 400*F, and grease or paper your muffin tins. (If you grease, your muffins will rise more and be fuller looking.)

2. Mix up your cake mix with the eggs and oil. Set aside.

3. Combine softened cream cheese, sugar, vanilla, and lemon juice until well blended. 


4. Pour 2 Tablespoons of carrot cake batter into muffin tins. Top with heaping tablespoon of the cream cheese mixture, and then cover with remaining batter. (You want the muffin tins 3/4 of the way full - or more if you're like me.)

5. Tap your muffin tin lightly on the counter to release any air bubbles.


6. Sprinkle the top with course white sparkling sugar, because who doesn't love a little extra sugar??

7. Bake for 20-25 minutes. Baking times will vary. Once baked, let them rest in the muffin tin for 5 more minutes before moving them to a cooling rack. Enjoy!

These little gems are perfect when eaten still warm, although they are just as good when they've had some time to cool too! 

French Éclairs

♥♥♥ Advanced

If you've seen the Pate a Choux recipe, then you know where my inspiration for Éclairs came from. Aside from the fact that it's one of my absolute favorite desserts. My grandma makes them better than anyone (although, mine are prettier...ooooo!) and everyone requests hers when she's in town. However, these are a quick second, and are especially good when the pastry and chocolate are still warm. Seriously, try them warm with a cold Crème Patissiere... it will knock you off your feet. 

"I find it hard to disagree with the possibility that the height of luxury might not be an expensive car, a yacht in Monte Carlo, or a villa in Jamaica, but may instead be a really, really, really good chocolate eclair." -Andre K. Crump

What you'll need: 

Eclair Shells: 

* Pate A Choux Sucree (Cream Puff Dough) 

* 1 Egg, for the egg wash

* A pinch of Salt

Crème Patissiere

* 6 Egg Yolks

* 1/2 Cup Sugar

* 6 Tablespoons of Flour

* 2 Tablespoons Cornstarch

* 2 Cups of Milk

* 2 Tablespoons of Vanilla Extract

Chocolate Icing

* 10 oz. (1 1/4 Cup) Dark or Milk Chocolate 

* 3 Tablespoons Milk

* 4 Tablespoons Unsalted Butter, cut into small pieces

* 4 Tablespoons Sugar

How it's done: 

Éclair Shells: 

1. Preheat the oven to 400*F, and butter a baking sheet. 

2. Using a 1/2 Inch Nozzle, pipe 3-4 inch long logs of Pate a Choux Dough on the sheet. Allow adequate spacing! 

3. In a bowl, beat the egg and salt to form a glaze. Brush the top of each log with the glaze. Use the back of a fork dipped in the egg wash to score the top of each log. Drag prongs lightly across the top of the logs length, creating rows of shallow lines. 

4. Bake for 25-30 minutes, until light golden brown, and somewhat crisp, but not hard. Remove from oven and cool on a wire rack. 

Crème Patisseiere: 

1. In a bowl, whisk eggs and sugar together until they thicken and are pale yellow. Fold in the flour and cornstarch. 

2. In a saucepan, bring the milk to a low boil, then pour hot milk into the bowl of egg yolks. Stir well. Then pour mixture back into saucepan and heat to a boil. Lower heat and allow Crème to thicken, stirring regularly. When thickened, remove pan from heat, pour into a bowl and mix in vanilla extract. Cover the creme with parchment or saran wrap, which prevents a skin from forming on top, and chill to cool. 

Chocolate Icing: 

1. Slowly bring butter, sugar, and milk to a low boil in a saucepan, stirring continuously to make sure sugar dissolves. Add chocolate and remove from heat. Stir until chocolate has melted and icing is a smooth texture. Allow to cool some before using. 

To Assemble: 

1. Make a horizontal slice down the middle of the length of the Eclair shell. Pipe or spoon Creme Patissiere into the cavity of the Eclair shell. Top with the other half of the shell. Spoon the warm chocolate on top of the eclair, or dip the eclair into the frosting. 

Cream Cheese Crepes with Blueberry Compote

♥♥♥ Advanced

I can remember being nine years old the first time I ever tried a crepe. It was a cream cheese crepe with a strawberry syrup on top, topped off with whipped cream.  I can remember thinking that I would never eat pancakes ever again as long as I lived. To my dismay, many breakfast restaurants don't offer cream cheese crepes for breakfast. I've spent many years searching for a breakfast place close to home that serve my favorite dish, and while I've found a few, they just aren't ever as good as I remember.

I hadn't really considered making them until the other night when I was watching some show on Food Network (one of the ten shows that Bobby Flay is in) and Bobby Flay suggested that very few people could make a "perfect crepe" because they are so temperamental.  Well Bobby Flay, I'm here to say you're wrong. A crepe doesn't have to be perfect!  It doesn't have to be perfectly browned, or even the same exact size as the others on the plate... it just has to taste good. So, I dedicate this post to Bobby Flay, someone I generally admire (even when he's wrong).

I'll be posting a fruit compote recipe here, because it's a good recipe to have all by itself.  You can use nearly any fruit, and can use them in so many ways. I prefer breakfasts, and over ice cream, but you can use them nearly everywhere.



What you'll need:


For the Crepes - 
1 Cup Flour
1 1/2 Cup Milk
2 Eggs
1/2 Cup Sugar
1 Teaspoon Salt
1 Tablespoon Oil (I used vegetable oil)

For the Filling-
8 oz. Cream Cheese (One bar)
2/3 Cups of Powdered Sugar
1/2 Teaspoons of Vanilla
1/2 Teaspoon Lemon Zest - or Lemon Juice

How it's done: 

1. Beat your eggs in a large bowl. Add in the flour, milk, sugar, salt, and oil. Blend until combined.  I just left the mixer (with whisk attachment) on while I went and mixed up my filling.

2. In medium size bowl, blend cream cheese, powdered sugar, vanilla, and lemon juice. Mix until combined and creamy. Set aside.

3. Begin making your blueberry compote (Or any fruit compote!).

4. Heat a 6-8 inch skillet with 1 teaspoon oil over medium-high heat. Once heated, remove the pan from the heat, drop in 2-3 Tablespoons of crepe batter.  Tilt the pan in circles to cover entire base of pan, and return to heat. Leave the crepe to cook for 45 seconds to 1 minute. Use a spatula to turn it over, and cook  for 30 more seconds.

5. Once removed from the pan, put your crepe on a plate covered with paper towel.  Your crepe will expire some so your paper towel might be wet when you're all done.  That's okay, the heat and expiration make your crepes really nice and soft, which makes them easy to roll!

6. After all of your crepes have been cooked, you can start to fill them and roll them up! (Roll the pretty side of the crepe outward of course!) I had 6 in. crepes, and i filled with three tablespoons of cream cheese mixture, but you can use as much or as little as you would like.


7. Top with your fruit compote and you're done! It's as simple as that, and they taste fantastic!

Enjoy!

Cinnamon Roll Muffins

♥♥ Intermediate

It's been far to long since the last post... but weren't those enchiladas scrumptious? I'm still dreaming about them. In fact, I might make more today.

However, these are the perfect dessert to those enchiladas - or the perfect breakfast for a nice Sunday Morning! (But they really should be eaten as soon as they come out of the oven, because they are soooo good warm.) By the way, I totally stole this recipe from my friend Kate over at A Dash of Sass. She has two cinnamon roll muffin recipes, but this is the one I like so I adapted it to my tastes.  Thanks for your help Kate!

Mixing in Flour

What you'll need:

• 1 Cup Buttermilk (or 1 Cup Milk with 1 Tablespoon Lemon Juice) 
• 1/2 Cup Brown Sugar (I even added more, because I'm a sugar addict) 
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Vanilla
• 1 Egg
• 3 Cups - 3 1/2 Cups Flour
• Icing (I used a cream cheese frosting - yumm!!!) 

Filling- 

• 4 Tablespoons Butter, room temperature
• 1 Cup Brown Sugar 



Not exactly a rectangle... 

• 1 Teaspoon Cinnamon

How it's done:

1. Combine the Milk, Brown Sugar, Baking Soda, Salt, Vanilla, and Egg in a mixing bowl.  Slowly add the Flour until combined.

2. Turn the dough out onto a lightly floured surface, and knead for a minute or two.

3. Roll the dough into a 12 x 24 Inch rectangle. Spread the butter on top, and sprinkle with the Brown Sugar and Cinnamon.

4. Roll the dough into a log, beginning on the long side. Stretch the log slightly after it is rolled. Cut the log into 2 Inch pieces and place them in the greased muffin pan (or pan with cupcake liners).

5. Bake at 375*F for 18-20 Minutes, or until golden brown. Allow them to cool for 5 minutes before removing them from the muffin pan.

6. Drizzle with icing, and ENJOY!

O-O-Oreo!

♥ Beginner

J and I just celebrated our 6th anniversary, so it's kind of fitting that I upload the one snack that we always seem to have around our house. Oreo's are one of J's favorite treats, and ever since we got married they seem to sort of just be one of those rotating treats that our house is only without between grocery trips. It dawned on me the other day that I could probably make them, for cheaper, than what we spend on them each year.  Honestly, I'm not sure if these were much cheaper since I used a cake mix, but they sure were yummy - and they might replace to usual blue package in the cabinet.

If you're wondering how good they are, then just know that once you make them you'll be so addicted!  And know also, that if you make them for a party or friends, people will beg you to bring them to every event there after.  It's a lot like the dark forrest cupcakes, you'll never hear the end of it from friends and family. 

What you'll need: 

• Chocolate cake mix (I used Duncan Hines Moist Deluxe Dark Chocolate Fudge but you can use any chocolate cake mix) 
• 1 Cup of Chocolate Chips
• 1/2 Cup of Oil
• 2 Eggs
• 1/8 Cup Flour
• 1/4 Cup Shortening
• 1/4 Cup Butter (1 Stick) 
• 2 Cups of Sifted Powder Sugar (or more depending on desired consistency) 

How it's done: 

1. Preheat your oven to 350*F. 

2. Mix together Cake Mix, Eggs, Oil, and Flour. (Mixture will seem oily, but it's okay!) Add chocolate chips if you want them in the mix. 

3.  Using a teaspoon (it seems small, but it's perfect size, I promise) scoop out batter, form it into a ball and place on a cookie sheet.  Using the teaspoon guarantees that the cookies will be uniform in size. 

4. Bake for 9-11 Minutes. 

For the Oreo Cream: 

5. Cream the Shortening, and Butter in mixer.  

6. Slowly add the sifted powdered sugar, and mix until creamy.  

7. Once the cookies have cooled, pipe filling into onto one cookie and top with another cookie.  Whallah, Oreos!  O-O-Oreo, the right stuff!

Chocolate Mouse Raspberry Cups

♥ Beginner

Early this week, Jared and I attended a beautiful memorial service for some dear friends in our ward who passed away from Cancer.  It was a father and son, and the memorial was beautiful.  So positive and uplifting, and they are truly such an amazing family.

In an attempt to help some, I made a few desserts for the service and because I think they are so good I figured they should be shared. The best of which were these amazing mini-mouse cups! These are phyllo dough cups, with chocolate mouse, a raspberry, and shaved chocolate.

*FYI, these don't transport as well as I had hoped, so try and put them together wherever they will be consumed!

What you'll need:

• Chocolate Fudge Pudding Box
• 2 Cups of Milk
• 2 Cups of Cool Whip
• 1 Semi-Sweet Chocolate Baking Square
• 1 Cup of Raspberries
• 4 Boxes of Mini Phyllo Dough Cups (Found in the frozen pie crust section of the grocery store) 

How it's done:

1. While your Phyllo Dough cups defrost (just leave them in the box on the counter), mix up your milk and box of pudding.  Let it set in the refrigerator for 10 minutes until firm.

2. Once the pudding has set, gently fold in the cool whip. Re-refrigerate for ten more minutes.

3. Spoon the mouse into the Phyllo cups, and top with a raspberry.

4. Using a vegetable peeler, shave one of the chocolate squares over the mouse. Ready to serve!

Enjoy!

**You can also make your own phyllo cups if you want ones that are a bit larger (dessert size instead of bite size) by purchasing Phyllo dough, and cutting it into squares and baking it in muffin tins.

***You will have significantly more mouse than you will cups or raspberries.  This recipe will yield 60 mini cups, but you will have enough mouse for about 150. If you choose to make them all, you'll need more cups and more raspberries.

Peanut Butter Cup Cake

♥ Beginner

This isn't the prettiest of all of my creations, but it still tasted good.  If you want yours to be pretty, it's certainly possible - I just didn't have the time or energy.  My husband LOVES Reese's Peanut Butter Cups.  It doesn't matter what time of day it is, he's happy with one or two of them in the cabinet.  So for his Birthday this past Sunday, he asked me to make him a peanut butter cake and I was happy to try it out.

I found a recipe online, and altered it some to make it as similar to a peanut butter cup as possible.  I like filled cakes too, so this one has a nice creamy peanut butter center.

What you'll need:

• 1 Package of Yellow Cake Mix (or a Butter cake mix works really well too!)
• 1 Package Vanilla Instant Pudding and Pie Filling
• 4 Eggs
• 1 C. Water
• 1/4 C. Oil
• 1 C. Peanut Butter 
• 1 Package Reese's Peanut Butter chips
• 1/4 Heavy Cream
• 1 Can of Chocolate Fudge Frosting 

How it's done:

1. Preheat your oven to 350*F (or whatever temp your box mix calls for) and grease your cake pans.  If you're using a 9" or larger, make sure you invest in some Cake Baking Strips for evenly cooking your cake.

2. Mix together cake mix, pudding mix, eggs, oil, water, and peanut butter in large mixing bowl. It will be thicker than the normal cake mix because of the added peanut butter.

3. Pour the mix into the cake pans, and cook for 20-25 minutes (or whatever you box mix suggests).  Once baked, allow to cool completely.

4. Cut off tops of cakes to make them even.  (If you're like me and can never get a perfectly even layer, you should invest in a cake leveler!) Pipe chocolate frosting around the edge of the top of one of the cakes.

5.  Melt Peanut butter chips in small saucepan on low heat with cream, until creamy. Pour some or all, into the center of frosting on top of the cake layer. Allow to cool for 2 minutes.

6. Stack the other layer on top of the filling.  Frost cake completely.  If there was some melted peanut butter chips left over, then you can drizzle the remainder of them over the top of the cake. (Add more cream for a thinner drizzle.)

Mine may not be pretty, but it sure did taste good!  The next time I make this, it will be a much smaller cake, it was so rich that you can only eat a small slice at a time.  Feel free to add your own flair!  (Just make sure you share with me too!)

Not your Grandma's Chocolate Eclair Cupcakes

♥♥ Intermediate

 My grandma (we call her Bommie) is a great baker.  Even from the time I was little I can remember her making yummy pot roasts, divinity candy, and of course Eclairs. Her eclairs are things dreams are made of.  They don't always look super pretty, but it doesn't even matter because they taste so good. And really, it's all about the feeling we have when we can smell them baking in the kitchen. I'll never forget sitting around the Christmas tree with the entire family eating eclairs and laughing about the silliest things.  

So, in homage to my Bommie, I decided to create a Chocolate Eclair Cupcake.  I'll be honest with you, I like the concept and the taste (they taste exactly like an Eclair) but it's still not up to par with the actual Eclairs that Bommie makes.  Maybe it's just one of those things that no other baked good will even be able to live up to. However, in an attempt to make a quick eclair that tastes awesome, this is what I created. I hope you'll be able to share this with your family, and maybe even make it one of your favorite memories too.

For those of you who may not know what an Eclair even is (shame on you, but my husband didn't know either so you're in good company), it's traditionally a hollow choux pastry stuffed with a creamy ricotta or vanilla pastry cream topped with a chocolate glaze. Basically, it's a great treat that is easy to convert to a cupcake!

*I apologize in advance for my photos, I took them with my cell phone, even though I knew better. :)

**These cupcakes require refrigeration, will last up to 4 days refrigerated in an air tight container.

What you'll need:

Here's the deal, I'm a fan of using a box mix for my cupcakes IF they are the appropriate flavor.  I'm not running a business where I have to worry about excess overhead, and I don't see the need to reinvent the wheel either.  With that said, I'm a fan of using a traditional yellow cake for this recipe. (Duncan Hines has a fantastic yellow cake.) But if you're feeling adventurous, you can make your own cupcake batter too. This cupcake recipe is an all around "Cheat" to cupcakes - it's pretty much all a mix!

• Yellow Cake Mix
• French Vanilla Instant Pudding Mix
• 2 C. Milk
• 8 oz. Whipped Cream
• 1/2 C. Heavy Cream
• 4 oz. Semisweet Chocolate

How to do it:

1. Preheat oven to temperature set on cake mix, and mix cupcake batter. Bake. Let cool completely.

2. Mix Vanilla Pudding as directed on packaging, let set.  Once pudding is set, fold in whipped cream to make it light and fluffy.

3. After the cupcakes have cooled, take a sharp knife to the center of the cupcake in a circular motion cutting a nickle sized hole in the top of the cupcake and removing some of the insides. Take all of the removed portions and crumble them up and set them aside.

4. Using a piping bag with no tip, fill the cupcakes to as close to the top of the cupcake as possible (sometimes if you bang the cupcake on the counter after filling them, the filling will seep further down into the cupcake removing air and allowing you to fill them even more).

5. Cover the hole in your cupcake with the crumbled cupcakes filler that you set aside.

6. Heat cream until you see bubbles forming at the edge. Remove from heat.

7. Add chocolate and let sit for a minute, and then stir until smooth.

8. Drizzle on top of your cupcakes for the finished product!  (The chocolate is the BEST part!) They do not have to be perfect, half the fun is in how imperfect eclairs really are!

Italian Cannolli Cupcakes

♥♥ Intermediate

These cupcakes were a real treat around our house.  With my family being part Italian (my maiden name is Vivona, is there any question?) they were a real crowd pleaser.  The only tough thing with these is that you should only really make as many as you can eat in one sitting (or have fridge space for). But really, they make such a great dessert.  And they need to be eaten with a fork, so I can call it dessert!

Because they are filled with a riccotta cheese, they'll need to be refrigerated once they're made. 

What you'll need:

Vanilla Cupcakes: (Or you can use a Vanilla Cake Mix like this one)
Yields 24 Cupcakes

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 cup oil
• 2 teaspoons vanilla extract
• 1 cup sour cream

Chocolate Chip Cannolli Cream Filling:

• 16 ounces whole milk ricotta cheese
• 3/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup mini semisweet morsels

How it's done:

1. Preheat the oven to 350* and line the cupcake pans with liners.

2. Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside.

3. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until blended. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until well blended. Add the sour cream. Mix until just mixed in, not too long.

4. Add the dry ingredients to the wet mixture, and mix until just blended.

5. Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, about 18 to 22 minutes. Let them cool completely on a wire rack.

For the Cannolli Filling:

1. In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners' sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.

To Assemble:

Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Take all of the removed pieces of cupcake and crumble all together into a small bowl.

 

Using a piping bag (without a tip), fill the inside of the cupcake with Chocolate Chip Cannoli Cream. 

Top the filled cupcake hole with the crumbled cupcake fillings, and frost with a Classic Buttercream Frosting. Top with mini chocolate chips if desired!