Description
Delight in these luscious Cannoli Cupcakes, a perfect fusion of classic Italian cannoli flavors and moist, chocolate-studded cupcakes. Each cupcake is filled with a creamy, sweet ricotta and mascarpone filling, then topped with a smooth cream cheese frosting and sprinkled with mini chocolate chips for an extra touch of indulgence.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 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
Filling
- 1 cup whole milk ricotta cheese, well-drained
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 cup mini chocolate chips
Frosting
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure cupcakes won’t stick and bake evenly.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, creating a smooth base for your batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth batter, then stir in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the dry ingredients alternately with the whole milk to the butter mixture, mixing gently until just combined to avoid overworking the batter.
- Fold in Chocolate Chips: Carefully fold in the mini chocolate chips, distributing them evenly throughout the batter for delightful pockets of chocolate.
- Bake the Cupcakes: Divide the batter evenly into the cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Completely: Remove cupcakes from the oven and allow them to cool completely on a wire rack, which helps the cupcakes set and makes filling easier.
- Prepare Filling: In a mixing bowl, combine the well-drained ricotta, mascarpone, powdered sugar, vanilla extract, and ground cinnamon; blend until smooth, then gently stir in the mini chocolate chips for texture.
- Fill Cupcakes: Using a small spoon or a cupcake corer, scoop out the centers of each cooled cupcake and fill the cavity with the prepared cannoli filling.
- Make Frosting: Beat the softened butter and cream cheese together until creamy, then add powdered sugar and vanilla extract; continue beating until the frosting is light and fluffy.
- Frost and Garnish: Pipe or spread the cream cheese frosting over each filled cupcake. Optionally, garnish with additional mini chocolate chips for extra decoration and flavor.
Notes
- Ensure the ricotta is thoroughly drained to prevent a watery filling that can affect cupcake texture.
- Use a piping bag for both filling and frosting to achieve a neat and professional presentation.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
