Description
These delightful Cannoli Cupcakes combine the rich, creamy flavors of the classic Italian cannoli in a moist and fluffy cupcake form. Filled with a luscious ricotta and powdered sugar filling studded with mini chocolate chips and topped with whipped cream, these cupcakes offer an indulgent dessert perfect for any celebration or a special treat.
Ingredients
Scale
Cupcake Batter
- 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
Ricotta Filling
- 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 (optional garnish)
Instructions
- Prep the cupcake batter: In a bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Alternate adding the flour mixture and the milk mixed with sour cream, beginning and ending with the dry ingredients, mixing until just combined.
- Bake the cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Divide the batter evenly among 12 cupcake liners. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare the ricotta filling: In a medium bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in the mini chocolate chips and chopped pistachios if using. Chill the filling while cupcakes cool.
- Make the whipped cream topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
- Assemble the cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill each hole with the ricotta filling. Top with a generous swirl of whipped cream, then garnish with mini chocolate chips and chopped pistachios if desired.
- Serve and enjoy: Serve the cupcakes chilled or at room temperature for the best texture and flavor.
Notes
- Ensure the ricotta cheese is well drained to avoid a runny filling.
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- For a nut-free version, omit the pistachios.
- Make ahead note: Cupcakes can be assembled a few hours prior and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
