Description
These Cannoli Cupcakes combine the classic Italian dessert flavors with a moist cupcake base filled and topped with a creamy ricotta and mascarpone filling studded with mini chocolate chips. Perfect for a sweet treat that delights with every bite, these cupcakes offer a unique twist on traditional cannoli by using a soft cake instead of fried shells.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup mini chocolate chips
Cannoli Filling
- 1 cup ricotta cheese
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup mini chocolate chips
- 1/2 tsp orange zest (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition, then stir in the vanilla extract to build flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture and milk into the wet ingredients, alternating between the two to maintain batter consistency. Fold in the mini chocolate chips gently.
- Fill and Bake Cupcakes: Evenly divide the batter among the cupcake liners in the muffin tin and bake for 18-20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Allow cupcakes to cool completely.
- Prepare Cannoli Filling: In a medium bowl, mix ricotta cheese, mascarpone cheese, and powdered sugar until smooth and creamy. Stir in additional mini chocolate chips and optional orange zest for brightness and texture.
- Fill Cupcakes: Once cooled, cut a small hole from the center of each cupcake and fill with the prepared cannoli filling using a spoon or piping bag.
- Frost and Garnish: Use the remaining filling or your favorite frosting to frost each cupcake. Sprinkle with extra mini chocolate chips for an attractive and tasty garnish.
Notes
- Ensure cupcakes are completely cooled before filling to prevent the filling from melting or running.
- For a dairy-free version, substitute ricotta and mascarpone with plant-based alternatives.
- Orange zest is optional but adds a lovely citrus note that complements the creamy filling.
- Use high-quality ricotta cheese for the best texture and flavor in the filling.
- These cupcakes can be stored in the refrigerator for up to 3 days; bring to room temperature before serving.
