Description
Indulge in the delightful fusion of classic Italian cannoli and fluffy cupcakes with these scrumptious Cannoli Cupcakes. These treats feature a tender vanilla cupcake filled with a luscious cannoli cream, topped with a dollop of mascarpone frosting and a sprinkle of chocolate chips. Each bite is a taste of Italy in a convenient handheld form.
Ingredients
Scale
Cupcake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup mini chocolate chips
Cannoli Filling:
- 1 cup ricotta cheese (drained)
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Topping:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- extra mini chocolate chips for garnish
- optional powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, then mix in the vanilla.
- Alternate Ingredients: Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Fold in the mini chocolate chips.
- Bake: Divide the batter evenly among cupcake liners and bake for 18–20 minutes. Cool completely.
- Prepare Filling: Mix the drained ricotta, mascarpone, powdered sugar, and vanilla until smooth. Fold in the chocolate chips.
- Fill Cupcakes: Core the centers of cooled cupcakes and fill with cannoli filling.
- Make Topping: Whip heavy cream and powdered sugar to stiff peaks. Pipe or spread on top of the cupcakes. Garnish with chocolate chips and powdered sugar.
- Chill: Refrigerate until ready to serve.
Notes
- Be sure to drain the ricotta thoroughly to avoid a watery filling.
- Store cupcakes in the fridge and consume within 2–3 days for best taste.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 105mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
