Cannoli Cupcakes
Ingredients
The cupcakes
-
¾
cup
all-purpose flour
-
¾
cup
cake flour
-
½
tsp
baking powder
-
¼
tsp
baking soda
-
¼
tsp
ground cinnamon or 1 tsp orange zest (optional)
-
¼
tsp
salt
-
6
Tbsp
unsalted butter
-
¾
cup
granulated sugar
-
3½
Tbsp
vegetable oil
-
2
large
eggs
-
1½
tsp
vanilla extract
-
½
cup
buttermilk
The cannoli topping
-
1⅓
cups
ricotta cheese
-
⅓
cup
powdered sugar
The chocolate whipped cream
-
1½
cups
heavy cream
-
½
cup
powdered sugar
-
3
Tbsp
unsweetened cocoa powder
-
½
tsp
vanilla extract
-
3
Tbsp
mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line 12 muffin cups with paper liners.
- In a bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon or orange zest.
- In a stand mixer, beat the butter and sugar until fluffy, then add the oil and eggs one at a time, mixing well.
- Gradually add the dry ingredients and buttermilk in alternating batches, mixing until just combined.
- Divide the batter into the muffin cups, filling each about 2/3 full, and bake for 18-23 minutes until a toothpick comes out clean.
- Let the cupcakes cool before transferring to a wire rack.
- For the cannoli topping, drain excess moisture from the ricotta, mix with powdered sugar, and chill.
- For the chocolate whipped cream, whip the heavy cream until thick, then add sugar, cocoa, and vanilla, and whip until stiff peaks form.
- Spread the cannoli filling on each cupcake, pipe the chocolate whipped cream on top, and sprinkle with mini chocolate chips.
Nutrition Facts (estimated)
Servings
12
Calories
422
Total fat
26g
Total carbohydrates
39g
Total protein
5g
Sodium
130mg
Cholesterol
97mg
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