Description
These Cannoli Cupcakes combine the beloved flavors of classic cannoli into a delightful cupcake form. Moist vanilla cupcakes studded with mini chocolate chips are filled and topped with a creamy ricotta and mascarpone filling, accented with a hint of orange zest and more chocolate chips for a perfect Italian-inspired treat.
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 Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and facilitate easy removal.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are thoroughly combined for even leavening and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cupcake crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract to impart flavor.
- Add Flour Mixture and Milk: Gradually add the dry flour mixture alternating with whole milk, starting and ending with the flour mixture. Stir gently just until combined to maintain a light texture. Fold in the mini chocolate chips evenly throughout the batter.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare Cannoli Filling: In a medium bowl, mix together ricotta cheese, mascarpone cheese, and powdered sugar until smooth and creamy. Stir in mini chocolate chips and orange zest if using, combining gently.
- Fill Cupcakes: Once the cupcakes are completely cooled, carefully cut a small hole in the center of each cupcake. Spoon or pipe the cannoli filling into these cavities, filling them generously.
- Top and Garnish: Frost the cupcakes with the remaining cannoli filling or your preferred frosting. Sprinkle additional mini chocolate chips on top for a decorative and tasty finish.
Notes
- For best results, use fresh ricotta cheese drained of excess moisture to avoid a runny filling.
- If you prefer, you can substitute mascarpone with cream cheese though it will alter the flavor slightly.
- Allow cupcakes to cool fully before filling to prevent melting of the cannoli filling.
- Orange zest is optional but adds a lovely citrus aroma that complements the ricotta mixture well.
- These cupcakes can be stored covered in the refrigerator for up to 2 days.
