Description
Delight in these Cannoli Cupcakes, a perfect fusion of classic Italian cannoli flavors and moist, fluffy cupcakes. Featuring a tender vanilla cupcake base studded with mini chocolate chips and topped with a creamy ricotta-mascarpone filling, these cupcakes bring a deliciously unique twist to your dessert table in just 40 minutes.
Ingredients
Scale
Cupcakes
- 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 ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together 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, beating thoroughly after each addition, then stir in the vanilla extract to infuse the batter with flavor.
- Combine Dry Ingredients and Milk: Gradually add the flour mixture and milk to the wet ingredients alternately, starting and ending with the flour mixture, until just combined. Fold in the mini chocolate chips carefully.
- Bake Cupcakes: Evenly distribute the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely in the pan.
- Prepare Cannoli Filling: In a mixing bowl, combine the ricotta cheese, mascarpone cheese, and powdered sugar until smooth and creamy. Stir in the mini chocolate chips and orange zest if using, to enhance the flavor and texture.
- Fill Cupcakes: Once the cupcakes are completely cooled, carefully cut a small hole or core in the center of each cupcake and fill with the prepared cannoli mixture using a spoon or piping bag.
- Frost and Garnish: Spread the remaining cannoli filling or your preferred frosting on top of each cupcake. Garnish with extra mini chocolate chips for a delightful finishing touch.
Notes
- Ensure cupcakes are fully cooled before filling to avoid melting the creamy filling.
- For a dairy-free alternative, substitute ricotta and mascarpone with coconut-based creams, but note flavor differences.
- Orange zest is optional but adds a lovely citrus note enhancing the authentic cannoli flavor.
- Use room temperature butter and eggs for better batter consistency.
- For an extra crunch, consider adding crushed pistachios or cinnamon on top as garnish.
