Cannoli Cupcakes
Indulge in the rich and creamy goodness of cannoli transformed into delightful cupcakes, filled with a sweet ricotta mixture and topped with chocolate chips.
Ingredients
For the Cupcakes
- 1.5 cups 1 and 1/2 cups all-purpose flour
- 1 cup 1 cup granulated sugar
- 0.5 cups 1/2 cup unsalted butter, softened
- 2 large 2 large eggs
- 2/3 cup 2/3 cup whole milk Substitute with almond milk for dairy-free option
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon baking powder
- 1/4 teaspoon 1/4 teaspoon salt
For the Filling
- 1 cup 1 cup ricotta cheese
- 1 cup 1 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 cup 1/2 cup mini chocolate chips
For Topping
- Powdered sugar for dusting
- Additional mini chocolate chips (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Mix in the eggs one at a time, followed by the milk and vanilla extract. Blend until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
Baking
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Filling
- While the cupcakes cool, mix together ricotta cheese, powdered sugar, and vanilla extract in a separate bowl.
- Stir in the mini chocolate chips for that extra chocolatey goodness.
- Once the cupcakes are completely cool, use a corer or knife to remove the center part of each cupcake.
- Spoon a generous amount of the ricotta filling into the cavity of each cupcake.
Garnish and Serve
- Dust the tops with powdered sugar and top with additional chocolate chips if desired.
- Serve and enjoy!
Notes
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them without filling for up to 2 months.