Cannoli Cupcakes (Ricotta-Filled Italian-Inspired Dessert)
You're going to love this one imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP!
Ingredients
- Vanilla cake mix
- Eggs oil, and water (per box instructions)
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- ½ cup whole milk ricotta cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup mini chocolate chips
- 1 cup regular chocolate chips
- 2 tablespoons coconut oil
Instructions
- Preheat your oven to 350°F and line two cupcake pans with paper liners.
- Prepare the vanilla cake mix according to the box directions. Fill each liner about ⅔ full.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- In a large bowl, beat the softened butter, cream cheese, and ricotta until light and fluffy.
- Add the powdered sugar gradually, then mix in the vanilla extract, cinnamon, and salt. Beat until silky and smooth.
- Fold in the mini chocolate chips with a spatula.
- Use a small spoon or corer to remove a bit of the center from each cooled cupcake.
- Fill the hollow with cannoli frosting, then pipe or swirl more frosting on top.
- In a microwave-safe bowl, melt the regular chocolate chips with coconut oil in 30-second bursts at 50% power, stirring each time.
- Let the melted chocolate cool slightly, then drizzle over the frosted cupcakes.
Notes
Drain ricotta if it looks watery. Use room-temperature butter and cream cheese. Let cupcakes fully cool before frosting. Store frosted cupcakes in the fridge and bring to room temp before serving.