Cannoli Cupcakes

Name: Cannoli Cupcakes
Prep time: 20 min
Cook time: PT-484655H49M1S
Total time: 40 min
Cuisine: Italian-American
Ingredients: 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; 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)

Isabella

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If you’re a fan of traditional cannolis and love cupcakes, this recipe combines the best of both worlds! These Cannoli Cupcakes are a delicious fusion of classic Italian dessert flavors and the fun, portable cupcake form. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these cupcakes are sure to impress. Here’s a step-by-step guide to creating the perfect Cannoli Cupcakes.

Ingredients:

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:

Prepare the Cupcakes:

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.

Beat Butter and Sugar: In a separate bowl, beat the butter and sugar together until light and fluffy.

Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine with Flour and Milk: Gradually add the flour mixture and milk to the butter mixture, alternating between the two. Stir in the mini chocolate chips.

Bake: Divide the batter among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

Prepare the Cannoli Filling:

Mix the Filling: In a bowl, mix together the ricotta cheese, mascarpone cheese, and powdered sugar until smooth.

Add Chocolate Chips and Orange Zest: Stir in the mini chocolate chips and, if desired, the orange zest for a citrusy kick.

Fill and Frost the Cupcakes:

Core the Cupcakes: Once the cupcakes are cool, cut a small hole in the center of each cupcake.

Fill with Cannoli Mixture: Spoon the cannoli filling into each cupcake.

Frost and Decorate: Frost the tops with more cannoli filling or your favorite frosting and sprinkle with extra mini chocolate chips for a decorative touch.

Serving Tips:

Best Served Chilled: Cannoli cupcakes are best served chilled due to the ricotta and mascarpone filling. It enhances the texture and flavor of the filling, making it firmer and more refreshing.

Top with Fresh Garnishes: For added flair, garnish each cupcake with a sprinkle of powdered sugar or a mini cannoli on top. Fresh berries or a small slice of orange can also complement the flavors.

Pairing Suggestions: Serve these cupcakes with a cup of espresso or cappuccino for an authentic Italian dessert experience, or a glass of sweet dessert wine like Moscato.

Storage Tips:

Refrigeration: Store the cupcakes in an airtight container in the refrigerator. The ricotta and mascarpone filling require refrigeration to maintain their freshness. These cupcakes will stay fresh for up to 3 days in the fridge.

Avoid Freezing: It is not recommended to freeze cannoli cupcakes because the ricotta filling can become grainy and watery after thawing. For best results, prepare and enjoy them fresh.

Storage Before Filling: If you’d like to make the cupcakes ahead of time, bake the cupcakes and store them at room temperature in an airtight container for up to 2 days. Prepare the filling separately and fill them just before serving to ensure the freshest taste.

Related Recipes:

Mini Cannoli Cups

FAQs:

Can I make Cannoli Cupcakes ahead of time?

Yes, you can! You can bake the cupcakes up to 2 days in advance and store them in an airtight container at room temperature. However, it’s best to prepare the cannoli filling and fill the cupcakes just before serving to ensure the filling remains fresh and creamy.

How do I prevent the cannoli filling from becoming runny?

To avoid a runny filling, make sure to drain the ricotta cheese before mixing. You can use a cheesecloth or a fine mesh strainer to remove any excess moisture. This step will help create a firmer, smoother cannoli filling.

Can I freeze Cannoli Cupcakes?

Freezing Cannoli Cupcakes is not recommended. The ricotta and mascarpone filling can become watery and grainy after thawing, which may affect the texture and taste of the cupcakes. It’s best to refrigerate and consume them within 3 days.

Can I substitute mascarpone with cream cheese?

Yes, if mascarpone isn’t available, you can substitute it with cream cheese. While cream cheese will give the filling a slightly tangier flavor, it will still complement the ricotta and provide a creamy texture.

Conclusion:

These Cannoli Cupcakes are a fun twist on the traditional cannoli, bringing together the best flavors in a portable, indulgent dessert. Whether you’re serving them at a party or indulging in a sweet treat for yourself, they’re sure to satisfy every bite!