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Cannoli Cupcakes

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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

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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

Find it online: https://deliceflash.com/cannoli-cupcakes/