Description
Delight in these decadent Cannoli Cupcakes that combine the classic flavors of Italian cannoli with the convenience of cupcakes. Featuring a moist vanilla cake base infused with ricotta cheese, mini chocolate chips, and a luscious whipped cream frosting topped with pistachios and extra chocolate chips, these cupcakes offer the perfect balance of creamy, crunchy, and sweet in every bite.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
Filling Ingredients
- 1 cup ricotta cheese, drained
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
- 2 tbsp chopped pistachios (optional)
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Mini chocolate chips for garnish
- Chopped pistachios for garnish (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the cups lightly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated, then add 1 teaspoon vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the milk mixed with sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
- Fill the Cupcake Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely in the pan.
- Prepare the Ricotta Filling: In a medium bowl, combine the drained ricotta cheese, powdered sugar, 1 teaspoon vanilla extract, mini chocolate chips, and chopped pistachios (if using). Stir gently until evenly mixed.
- Create Filling Well: Once cupcakes are cooled, use a small knife or cupcake corer to remove the center portion of each cupcake, creating a small well for the filling.
- Fill Cupcakes: Spoon or pipe the ricotta mixture into the wells of each cupcake, filling just to the top.
- Make Whipped Cream Topping: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with a mixer on high speed until stiff peaks form.
- Top Cupcakes: Pipe or spoon the whipped cream over the ricotta-filled cupcakes, creating a fluffy topping.
- Garnish: Sprinkle additional mini chocolate chips and chopped pistachios on top for decoration and extra texture.
- Chill and Serve: Refrigerate cupcakes for at least 30 minutes before serving to allow flavors to meld and whipped cream to set.
Notes
- Ensure the ricotta cheese is well drained to avoid a watery filling. You can drain it in a fine mesh sieve lined with cheesecloth for a few hours.
- Filling the cupcakes when completely cooled prevents the whipped cream from melting.
- For an extra crunch, substitute or add toasted nuts to the pistachios topping.
- These cupcakes are best served within 2 days for optimal freshness.
- Allow whipped cream to come to room temperature before beating for the best volume.
