Description
These Cannoli Cupcakes are a delicious twist on the classic Italian cannoli dessert. Moist vanilla cupcakes are filled with sweet ricotta filling, then topped with a generous dollop of whipped cream and mini chocolate chips. Perfect for anyone who loves the flavors of a cannoli in cupcake form!
Ingredients
Scale
For the cupcakes:
- 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
For the cannoli filling:
- 1 cup ricotta cheese, drained
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
- 2 tbsp chopped pistachios (optional)
For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For garnish:
- Mini chocolate chips
- Chopped pistachios (optional)
Instructions
- Preheat the oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. - Make the cupcakes:
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Add wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix. - Bake the cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely. - Make the cannoli filling:
While the cupcakes are cooling, make the filling. In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Fold in the mini chocolate chips and chopped pistachios (if using). - Make the whipped cream:
In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. - Assemble the cupcakes:
Once the cupcakes have cooled, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Fill each cupcake with the cannoli filling, then pipe or spoon whipped cream on top of each one. - Garnish and serve:
Garnish with more mini chocolate chips and chopped pistachios if desired. Serve and enjoy the delicious cannoli-inspired treat!
Notes
- You can prepare the cannoli filling and whipped cream ahead of time and store them in the refrigerator until you’re ready to assemble the cupcakes.
- For extra flavor, you can also drizzle the cupcakes with some chocolate syrup or add a sprinkle of cinnamon on top of the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian, American Fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg