Description
These Cannoli Cupcakes bring the classic Italian dessert to cupcake form, featuring a moist vanilla cupcake base filled with a creamy ricotta mixture, topped with sweetened whipped cream, mini chocolate chips, and chopped pistachios for a delightful crunch. Perfect for celebrations or any time you crave a decadent treat.
Ingredients
Scale
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
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, for garnish)
Instructions
- Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternately add the flour mixture and milk, beginning and ending with the flour mixture, mixing until just combined. Fold in the sour cream gently.
- Bake Cupcakes: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Prepare Ricotta Filling: In a bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, mini chocolate chips, and chopped pistachios if using. Mix until smooth and creamy.
- Fill Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each cavity generously with the ricotta filling.
- Make Whipped Cream Topping: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.
- Frost Cupcakes: Spoon or pipe the whipped cream over the top of each filled cupcake. Garnish with mini chocolate chips and chopped pistachios, if desired.
- Serve and Enjoy: Serve immediately or refrigerate until ready to serve. These cupcakes are best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days.
Notes
- Drain the ricotta cheese well to avoid a watery filling.
- You can substitute Greek yogurt for sour cream if desired.
- For a stronger pistachio flavor, use pistachio paste in the ricotta filling.
- Make sure cupcakes are completely cooled before adding filling and topping to prevent melting.
- Use full-fat dairy ingredients for best texture and richness.
