Description
These Cannoli Cupcakes bring the classic Italian dessert to your favorite treat—cupcakes! Featuring a moist vanilla cupcake base loaded with mini chocolate chips and topped with a creamy cannoli-inspired filling made from ricotta, mascarpone, and a hint of orange zest. Finished with extra chocolate chips for a delightful crunch, these cupcakes are perfect for parties or a special dessert.
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 prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are well combined to evenly distribute leavening.
- Cream Butter and Sugar: In a separate mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract to infuse the batter with flavor.
- Combine Wet and Dry: Gradually add the flour mixture and whole milk into the butter mixture, alternating between adding dry and wet ingredients. Fold in the mini chocolate chips gently to distribute throughout the batter.
- Bake the Cupcakes: Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool completely.
- Prepare Cannoli Filling: In a medium bowl, whisk together the ricotta cheese, mascarpone cheese, and powdered sugar until smooth and creamy. Stir in the mini chocolate chips and optional orange zest for a bright flavor.
- Fill the Cupcakes: Once the cupcakes are fully cooled, carefully cut a small hole in the center of each cupcake and fill it with the prepared cannoli mixture.
- Frost and Garnish: Frost the tops of the cupcakes with the remaining cannoli filling or your preferred frosting. Sprinkle additional mini chocolate chips on top for added texture and decoration.
Notes
- Ensure cupcakes are completely cool before filling to prevent melting the filling.
- Use whole milk for the best texture, but you can substitute with any milk of choice.
- Orange zest is optional but adds a lovely citrus note that complements the ricotta filling.
- Store cupcakes in the refrigerator due to the dairy-based filling; best consumed within 2-3 days.
- For a dairy-free version, substitute ricotta and mascarpone with plant-based alternatives.
