Cannoli Cupcakes

Okay, so I saw a version of these on-line at Delish, and I immediately knew I had to try them. Who doesn’t love a freshly made cannoli? What better way to capture those delicious flavors than in cupcake form. Delish makes there’s using a boxed cake mix, but I prefer to make my own cupcakes. If you’re in a pinch for time, go ahead and make a vanilla or yellow cake mix. Whatever you do, resist the urge to use any low-fat or reduced fat ingredients in the filling. The water content varies greatly and you’ll get a wet texture that you don’t want. Go all out on these, don’t stress about the fat and the calories. We all deserve an indulgent treat every now and then.

Preheat your oven to 350 degrees & line two cupcake pans with 20 cupcake liners. For the cupcakes, in a small bowl sift together the flour, baking powder and salt. In the bowl of your stand mixer or in a medium size bowl with a hand mixer, cream together the butter and sugar until fluffy. Add eggs, one at a time, scrape down the bowl before adding in vanilla. Add flour mixture and the milk, alternating between the two. Start and finish with the flour mixture.

Using a large scoop or a measuring cup, divide the batter evenly among the cupcake liners. Fill them 3/4 of the way to the top. Bake until golden brown & they spring back to the touch, about 15-16 minutes. Transfer pans to a wire rack & cool completely.

While the cupcakes bake, make the filling. In a medium bowl, using a hand mixer, first combine the butter and cream cheese. Once smooth add in the ricotta, followed by the cinnamon, salt and vanilla. Slowly add in the powdered sugar, one cup at a time. Make sure your mixer is on the lowest setting to start or you’ll send powdered sugar flying everywhere. Once everything is smooth & completely combined, stir in the mini chocolate chips with a spoon. Place your filling in the fridge until your cupcakes are completely cooled and you’ve scooped out the centers.

You can buy a fancy gadget like the one pictured or you can just use a small spoon or measuring spoon, either way works. The cupcake doesn’t have to look pretty, you’re going to completely cover up the top. Don’t throw away those yummy, little morsels of cake, they’ll make a delicious snack later. At this point, melt the 1/2 cup of chocolate chips, you can use some of the mini’s you have left over, or any other type of chocolate you have on hand. I use a 65% dark chocolate. Melt this in a bowl 20-30 seconds at a time, until completely smooth. Scoop the chocolate and the filling into two piping bags or Ziploc bags.

Using a bag makes it easier and quicker to fill and decorate the cupcakes. If you have neither, just use a spoon to fill the cupcakes and smooth over the tops, and a fork to drizzle on the chocolate. Pipe the filling into each cupcake and cover the top with a heavy swirl. Once you’ve filled all the cupcakes, drizzle the top of each one with the chocolate.

These cupcakes should be refrigerated until served. With a filling that is heavy on cheese & butter, you’ll want to keep them chilled so they don’t get too soft. Will keep for 2-3 days. Enjoy!

Cupcakes:

1 1/2 cups AP Flour

1 tsp Baking Powder

1/2 tsp Salt

1 Stick Butter- Room Temp 1 cup Sugar

3 Large Eggs

1 1/2 tsp Vanilla Bean Paste or Vanilla Extract

3/4 cups Milk (I use non-fat)

20 cupcake liners

Filling:

1 Stick Butter-Room Temp

8-oz. Block Cream Cheese- Room Temp