Description
Delightful Cannoli Cupcakes that capture the essence of the traditional Italian dessert in a modern twist.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1 cup heavy cream
- 2 tablespoons cocoa powder
- Chocolate chips for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- Cream together the butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the milk and one teaspoon of vanilla extract.
- Combine the flour, baking powder, and a pinch of salt in a separate bowl. Gradually add to the wet mixture until well combined.
- Dollop the batter into the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Make the ricotta filling by combining ricotta cheese, powdered sugar, and 1/2 teaspoon of vanilla extract in a bowl until smooth.
- Whip the heavy cream and cocoa powder until stiff peaks form for the topping.
- Assemble the cooled cupcakes by hollowing out the middle, filling with ricotta mixture, and topping with chocolate whipped cream.
- Garnish with chocolate chips and serve.
Notes
These cupcakes can be made ahead of time and stored unfilled to keep them fresh.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 30mg