There’s no hiding it, I love food all kinds! But there’s just something about a cannoli. That sweet creamy filling and chcololate chips…..yum yum yum! Now you can enjoy that sweet treat in a light and fluffy cupcake. I mean come on…..cannoli + cupcake = HEAVEN!!!
I wanted to keep these cupcakes as close to a cannoli as I could. So I scooped out a little bit of the center so the cream could fill the cupcake. You can find a cupcake corer at most stores that sell kitchen utensils or even Amazon.
I just love these cupcakes! My kids love them, my friends, my family….everyone! Bring these babies to your next get together or party and they will definitely be a hit! Again, creamy cannoli filling and a light fluffy cupcake……😍
For the cupcake:
1 1/4 cups of cake flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cups sugar
1 1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1/4 of 14 oz can of condensed milk
1 1/2 cup ricotta cheese
1 1/2 cup marscapone cheese
1 tsp pure vanilla extract
1 1/2 cup powdered sugar
1/2 cup mini chocolate chips
Directions for cupcakes:
Preheat oven to 350° and line your cupcake pan with (I prefer foil) liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
With an electric mixer beat eggs on medium speed. Add sugar and continue to beat mixture on medium speed. Add vanilla and oil and continue mixing on medium speed. Mix until combined. Once combined reduce mixer to low speed. Slowly add about half of the flour mixture and then half of the buttermilk. Mix until just combined. Add remaining flour and buttermilk, beat until well combined, scraping down the sides of the bowl. Batter will be thin, don’t panic! Fill cupcake liners 1/2 way full.
Bake 12-14 minutes or until toothpick inserted comes out clean.
Let them cool in the pan for 3-5 minutes then transfer them to cooling racks to cool completely.
*Let cupcakes cool completely before icing them.*
Directions for Cannoli Cream:
Combine Ricotta, marscapone and vanilla mix until smooth. Add powdered sugar, slowly and mix well. Icing will be a little runny but will thicken a little once it’s refrigerated.
To frost cupcakes create a hole in the middle of the cupcake with a cupcake corer. Pipe cannoli cream into hole and slightly over the top of the cupcake. Top with chocolate chips. Sprinkle with powdered sugar if desired.
*If you don’t have a corer you can ice the cupcakes as usual just be sure to add more sugar to create a thicker consistency.*