Description
Delight in these decadent Cannoli Cupcakes, combining the classic Italian cannoli flavors with the fun and convenience of cupcakes. Moist vanilla cupcakes studded with mini chocolate chips are filled and topped with a creamy ricotta-mascarpone filling, finished with a sprinkle of chocolate chips and optional orange zest for a burst of citrus.
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 and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly throughout the flour.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy—this helps to incorporate air for a tender crumb.
- Add eggs and vanilla: Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine flour and milk: Gradually add the dry flour mixture and whole milk alternately into the wet ingredients, mixing gently. Fold in the mini chocolate chips evenly.
- Fill cupcake liners and bake: Spoon the batter evenly into the prepared cupcake liners, filling about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before filling.
- Prepare cannoli filling: In a bowl, mix ricotta cheese, mascarpone cheese, and powdered sugar until smooth and creamy. Stir in mini chocolate chips and orange zest if using for a fresh citrus aroma.
- Fill cupcakes: Once cooled, cut a small hole in the center of each cupcake using a knife or a small spoon. Carefully fill each cupcake’s center with the prepared cannoli filling.
- Frost and garnish: Frost the tops of the cupcakes with the remaining filling or your preferred frosting, then sprinkle extra mini chocolate chips on top for garnish and added texture.
Notes
- Ensure cupcakes are completely cooled before filling to prevent filling from melting or sliding out.
- For a stronger orange flavor, increase zest to 1 tsp or add a teaspoon of orange liqueur to the filling.
- Use ricotta cheese that is well-drained to avoid a watery filling.
- These cupcakes can be stored in the refrigerator for up to 3 days; allow them to come to room temperature before serving for best flavor.
