Description
These Cannoli Cupcakes combine the classic Italian cannoli flavors into a delightful single-serving cupcake, featuring moist vanilla cupcakes studded with chocolate chips and topped with a creamy ricotta and mascarpone filling. Perfect for dessert lovers seeking a unique twist on traditional cannoli.
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 and Prepare: 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 medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which will help create a tender cupcake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the flour mixture and milk alternately to the wet ingredients, mixing gently after each addition. Fold in the mini chocolate chips to distribute evenly throughout the batter.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before filling.
- Prepare Cannoli Filling: In a bowl, mix together ricotta cheese, mascarpone cheese, and powdered sugar until smooth. Gently fold in mini chocolate chips and orange zest for a fresh flavor boost.
- Fill Cupcakes: Once cooled, cut a small hole in the center of each cupcake and fill it with the cannoli cream mixture using a spoon or piping bag.
- Frost and Garnish: Spread the remaining filling or your preferred frosting over each cupcake and sprinkle with extra mini chocolate chips for a finishing touch.
Notes
- Make sure the cupcakes are fully cooled before filling to avoid melting the cannoli cream.
- Orange zest is optional but adds a lovely brightness to the filling.
- You can substitute mascarpone with additional ricotta if mascarpone is unavailable.
- For a stronger chocolate flavor, use mini dark chocolate chips.
- Store filled cupcakes refrigerated and consume within 2 days for best freshness.
