Description
Delight in these Cannoli Cupcakes, combining the classic flavors of traditional cannoli with the convenience of a cupcake. Moist vanilla cupcakes studded with mini chocolate chips are filled and topped with a creamy, sweet ricotta-mascarpone filling, accented with a hint of orange zest for an authentic Italian touch.
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 the oven: 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 to ensure they are evenly combined for the cupcake batter.
- Cream butter and sugar: In a separate large bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, which helps create a tender crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually add the flour mixture alternately with the milk to the butter mixture, beginning and ending with the flour mixture. Fold in the mini chocolate chips to disperse throughout the batter.
- Bake the cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Prepare the cannoli filling: In a bowl, blend ricotta cheese, mascarpone cheese, and powdered sugar until smooth and creamy. Stir in the mini chocolate chips and orange zest if using to add a citrus note.
- Fill the cupcakes: Once the cupcakes are fully cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill each hole with the prepared cannoli filling.
- Frost and garnish: Frost the tops of the cupcakes with the remaining cannoli filling or your preferred frosting. Garnish with extra mini chocolate chips for a finishing touch and added texture.
Notes
- Use whole milk for the best texture and flavor, but 2% milk can be substituted if necessary.
- Make sure the ricotta cheese is well-drained to avoid a runny filling.
- The orange zest is optional but adds a wonderful authentic citrus flair to the filling.
- These cupcakes are best served the same day but can be refrigerated overnight and brought to room temperature before serving.
- For a dairy-free option, substitute mascarpone and ricotta with vegan cream cheese alternatives.
