Description
These Cannoli Cupcakes combine the classic Italian dessert flavors into a moist cupcake topped with a luscious ricotta mascarpone filling and chocolate chips. Perfectly fluffy and rich, they offer the delightful crunch of mini chocolate chips inside and on top, with a subtle hint of orange zest for a refreshing twist.
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 Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined to ensure even distribution.
- Cream Butter and Sugar: In a separate larger bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps achieve a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix gently until just combined. Fold in the mini chocolate chips to incorporate throughout the batter.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove and allow cupcakes to cool completely on a wire rack.
- Prepare Filling: In a bowl, mix the ricotta cheese, mascarpone cheese, and powdered sugar until smooth and creamy. Stir in the mini chocolate chips and optional orange zest for added flavor complexity.
- Fill Cupcakes: Once cupcakes are cooled, carefully cut a small hole in the center of each cupcake using a paring knife or cupcake corer. Spoon or pipe the cannoli filling into the hollow centers.
- Frost and Garnish: Frost the top of each cupcake with the remaining cannoli filling or your preferred frosting. Sprinkle extra mini chocolate chips on top for an attractive finish and added texture.
Notes
- Ensure the cupcakes are fully cooled before filling to prevent the filling from melting.
- You can substitute part-skim ricotta for a lighter filling if desired, but full-fat ricotta yields the creamiest texture.
- Orange zest is optional but adds a lovely bright note that complements the chocolate chips and cheeses.
- Use a gentle folding technique when mixing the flour and milk to keep cupcakes tender and fluffy.
- To avoid overbaking, start checking cupcakes at 18 minutes with a toothpick.
