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Cannoli Cupcakes

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  • Author: recipes guru cooking
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

Cannoli Cupcakes are a delightful twist on the classic Italian dessert, combining moist vanilla cupcakes with a rich and creamy cannoli filling, topped with whipped mascarpone frosting and mini chocolate chips.

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 cup ricotta cheese (for filling)
  • 1/2 cup mascarpone cheese (for filling)
  • 1/2 cup powdered sugar (for filling)
  • 1/4 tsp cinnamon (for filling)
  • 1/3 cup mini chocolate chips (for filling)
  • 1 cup heavy cream (for frosting)
  • 1/2 cup mascarpone cheese (for frosting)
  • 1/3 cup powdered sugar (for frosting)
  • 1/2 tsp vanilla extract (for frosting)
  • Extra mini chocolate chips for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
  7. For the filling, mix ricotta, mascarpone, powdered sugar, and cinnamon in a bowl until smooth. Fold in mini chocolate chips. Chill until ready to use.
  8. Once cupcakes are cool, cut a small hole in the center of each and fill with the cannoli mixture.
  9. For the frosting, whip heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla, and beat until smooth and fluffy.
  10. Pipe or spread the frosting onto filled cupcakes and sprinkle with mini chocolate chips.

Notes

  • Ensure ricotta cheese is well-drained to prevent soggy filling.
  • Cupcakes can be made a day in advance and stored in the fridge.
  • Use a piping bag for clean, easy filling and frosting.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 310
  • Sugar: 21g
  • Sodium: 115mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 55mg

Find it online: https://recipesgurucooking.com/cannoli-cupcakes/