Description
These Cannoli Cupcakes are the perfect fusion of a traditional cannoli with a fluffy, moist cupcake base. The ricotta filling and chocolate whipped cream take them to the next level of indulgence!
Ingredients
Scale
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Cannoli Topping:
- 1 1/2 cups ricotta cheese, drained
- 1/2 cup powdered sugar
Chocolate Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 cup mini semi-sweet chocolate chips
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
- In a large bowl, beat together the softened butter, granulated sugar, and vegetable oil until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Cannoli Topping: In a medium bowl, combine the ricotta cheese and powdered sugar. Mix until smooth and creamy.
- Once the cupcakes have cooled, use a small spoon or melon baller to make a small indentation in the center of each cupcake. Fill the indentation with the cannoli filling.
- Make the Chocolate Whipped Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla extract until stiff peaks form.
- Gently fold in the mini semi-sweet chocolate chips.
- Transfer the chocolate whipped cream to a piping bag fitted with a star tip. Pipe the whipped cream over the cannoli filling on each cupcake.
- Garnish: If desired, sprinkle with a few more mini chocolate chips or dust with powdered sugar before serving.
Notes
- Be sure to drain the ricotta cheese well to prevent the filling from becoming too runny.
- If you don’t have cake flour, you can substitute it with more all-purpose flour. Just use 2 cups of all-purpose flour in total and remove 2 tbsp to make it lighter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg