Chocolate Cannoli Cupcakes
Ingredients
The cupcakes
-
1
cup
all-purpose flour
-
6
Tbsp
cocoa powder
-
½
tsp
salt
-
½
tsp
baking powder
-
¼
tsp
baking soda
-
¼
tsp
cinnamon
-
¾
cup
granulated sugar
-
2
Tbsp
granulated sugar
-
¼
cup
unsalted butter
-
¼
cup
vegetable oil
-
2
large
eggs
-
1
tsp
vanilla extract
-
1
Tbsp
white wine vinegar
-
¼
cup
milk
-
3
Tbsp
milk
The topping
-
1¼
cups
whole milk ricotta cheese
-
1-2
Tbsp
cocoa powder
-
¼
cup
powdered sugar
-
¼
cup
mini semi-sweet chocolate chips
-
1⅓
cups
heavy cream
-
½
cup
powdered sugar
-
2-4
Tbsp
cocoa powder
-
½
tsp
vanilla extract
-
3
Tbsp
chopped unsalted pistachios
Instructions
- Preheat the oven to 350°F.
- Whisk together the dry ingredients for the cupcakes in a bowl.
- In a stand mixer, whip together butter, vegetable oil, and sugar until fluffy.
- Add eggs one at a time, mixing well and adding vanilla with the second egg.
- Combine white wine vinegar with enough milk to make ½ cup, then add to the mixture.
- Alternate adding the flour mixture and milk mixture to the batter, mixing until just combined.
- Divide the batter among 12 lined muffin cups and bake for 18-20 minutes.
- Cool the cupcakes in the tin for a few minutes, then transfer to a wire rack to cool completely.
- For the topping, fold together ricotta, cocoa powder, and powdered sugar, then mix in chocolate chips.
- Spread the ricotta mixture on top of the cooled cupcakes.
- Whip the heavy cream with powdered sugar, cocoa powder, and vanilla until stiff peaks form.
- Pipe the whipped cream over the cupcakes and sprinkle with pistachios.
Nutrition Facts (estimated)
Servings
12
Calories
407
Total fat
27g
Total carbohydrates
39g
Total protein
8g
Sodium
172mg
Cholesterol
88mg
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