Directions:
- Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. 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 pans to wire racks to cool completely.
- In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners' sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream.
- Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers. Yield: 8 cupcakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 627.71 Kcal (2628 kJ) | ||
| Calories from fat | 250.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.85g | 43% | |
|---|---|---|---|
| Cholesterol | 50.17mg | 17% | |
| Sodium | 494.52mg | 21% | |
| Potassium | 326mg | 7% | |
| Total Carbs | 91.74g | 31% | |
| Sugars | 57.11g | 228% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 10.5g | 21% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2.2mg | 12% | |
| Calcium | 246mg | 25% | |
| Amount Per 100 g | |||
| Calories | 360.55 Kcal (1510 kJ) | ||
| Calories from fat | 143.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.99g | 43% | |
|---|---|---|---|
| Cholesterol | 28.82mg | 17% | |
| Sodium | 284.05mg | 21% | |
| Potassium | 187.25mg | 7% | |
| Total Carbs | 52.69g | 31% | |
| Sugars | 32.8g | 228% | |
| Dietary Fiber | 2.28g | 16% | |
| Protein | 6.03g | 21% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.3mg | 12% | |
| Calcium | 141.3mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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