Well they are just muffins baked in fluted pans, like min-Bundt cakes. Made by Wilton, available at BB&B and sometimes Walmart.
To start, apply as much softened butter as you can to the hollows of the pan with a pastry brush, then stick it in your freezer or fridge until you've got the dough batter ready. You can use just about any muffin or quick bread recipe you want that calls for two cups of flour to make the dough, and stir in any little treats you might fancy such as raisins, chopped nuts, and chocolate mini morsels, up to a cup. Just that everything you mix in has to be kept small, because the forms don't have a lot of room inside and you need the batter to cohere well so that the finished product doesn't fall apart. Once you have all the Bundts cavities filled most of the way up to the rims, turn your oven to 350° and get working on the topping (which will become the bottom when the muffin is turned over, the way you would serve any Bundt.) Sprinkle dark brown sugar by the pinch over each of the twelve dollops of batter you've got there, avoiding the edges (where it would burn.) Apply a thin layer of sliced almonds mostly in the centers; the brown sugar will hydrate enough during baking to keep them stuck on. Surround the almonds with coconut flakes, if you like that kind of thing. Now that the twelve Bundts are all covered with those dry decorations you can even out the surfaces by hand and gently pat into little domes. By now your oven should have reached baking temp; give the Bundts about 17 minutes, or until they test done.
While they are still cooling in the pan, whip up the topping. Any cannoli filling would work here, I used the first recipe that came up online specifically calling for those chocolate mini-morsels. Takes about 12 oz of cannoli crême to fill all the volcanoes, which would be about a cup of Ricotta mixed with the confectioners sugar, vanilla/almond extract and chips. Next draw a sheet of wax or parchment paper over the pan of your cooled down muffins and manually clamp it down under the handles while you turn them over onto your work table. Now the voids formed by the prongs of the Bundt pan will be on the top, ready to be filled with the Ricotta concoction. Sprinkle with powdered sugar. You might also want to prepare an icing to dribble down the sides of the volcanoes — this is strictly optional and again, decorative. Thin out and bring to a simmer a nice dark chocolate buttercream frosting with juuust enough extra milk so that when you drizzle it with a teaspoon around the Ricotta it will flow almost all the way down the flutes of the volcanoes before setting up. Can't tell you the exact proportions to use for this icing because I never measure here and do it all by feel.
Well they are just muffins baked in fluted pans, like min-Bundt cakes. Made by Wilton, available at BB&B and sometimes Walmart.
To start, apply as much softened butter as you can to the hollows of the pan with a pastry brush, then stick it in your freezer or fridge until you've got the dough batter ready. You can use just about any muffin or quick bread recipe you want that calls for two cups of flour to make the dough, and stir in any little treats you might fancy such as raisins, chopped nuts, and chocolate mini morsels, up to a cup. Just that everything you mix in has to be kept small, because the forms don't have a lot of room inside and you need the batter to cohere well so that the finished product doesn't fall apart. Once you have all the Bundts cavities filled most of the way up to the rims, turn your oven to 350° and get working on the topping (which will become the bottom when the muffin is turned over, the way you would serve any Bundt.) Sprinkle dark brown sugar by the pinch over each of the twelve dollops of batter you've got there, avoiding the edges (where it would burn.) Apply a thin layer of sliced almonds mostly in the centers; the brown sugar will hydrate enough during baking to keep them stuck on. Surround the almonds with coconut flakes, if you like that kind of thing. Now that the twelve Bundts are all covered with those dry decorations you can even out the surfaces by hand and gently pat into little domes. By now your oven should have reached baking temp; give the Bundts about 17 minutes, or until they test done.
While they are still cooling in the pan, whip up the topping. Any cannoli filling would work here, I used the first recipe that came up online specifically calling for those chocolate mini-morsels. Takes about 12 oz of cannoli crême to fill all the volcanoes, which would be about a cup of Ricotta mixed with the confectioners sugar, vanilla/almond extract and chips. Next draw a sheet of wax or parchment paper over the pan of your cooled down muffins and manually clamp it down under the handles while you turn them over onto your work table. Now the voids formed by the prongs of the Bundt pan will be on the top, ready to be filled with the Ricotta concoction. Sprinkle with powdered sugar. You might also want to prepare an icing to dribble down the sides of the volcanoes — this is strictly optional and again, decorative. Thin out and bring to a simmer a nice dark chocolate buttercream frosting with juuust enough extra milk so that when you drizzle it with a teaspoon around the Ricotta it will flow almost all the way down the flutes of the volcanoes before setting up. Can't tell you the exact proportions to use for this icing because I never measure here and do it all by feel.