Name: Cannoli Cupcakes Recipe
Prep time: 40 min
Cook time: 20 min
Yield: 12
Ingredients: ¾ cup all-purpose flour; ¾ cup cake flour; ½ tsp baking powder; ¼ tsp Baking Soda; ¼ tsp ground cinnamon; 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; For Cannoli Topping:; 1⅓ cup ricotta cheese; ⅓ cup powdered sugar; For Chocolate Whipped Cream:; 1½ cup heavy cream; ½ cup powdered sugar; 3 tbsp unsweetened cocoa powder; ½ tsp vanilla extract; 3 tbsp mini semi-sweet chocolate chips

How To Make Cannoli Cupcakes

These cannoli cupcakes tastes just like the classic Italian cannolis! Whip up a batch of these fluffy and luscious cupcakes in just under two hours.

Preparation: 40 minutes

Cooking: 20 minutes

Total: 1 hour

Serves:

Ingredients

¾cupall-purpose flour,scoop and level
¾cupcake flour,scoop and level
½tspbaking powder
¼tspbaking soda
¼tspground cinnamon,or 1 tsp orange zest, optional
¼tspsalt
6tbspunsalted butter,softened
¾cupgranulated sugar
3½tbspvegetable oil
2large eggs
1½tspvanilla extract
½cupbuttermilk

For Cannoli Topping:

1⅓cupricotta cheese
⅓cuppowdered sugar

For Chocolate Whipped Cream:

1½cupheavy cream
½cuppowdered sugar
3tbspunsweetened cocoa powder
½tspvanilla extract
3tbspmini semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
In a mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, salt and cinnamon. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter and sugar on high speed until pale and fluffy.
Blend in the oil, then stir in the eggs one at a time, mixing until combined after each addition and blending in the vanilla with second egg.
With the mixer set at low speed, add in 1/3 of the dry ingredients, then mix just until combined.
Add half of the buttermilk, then mix just until combined.
Repeat this process once more, then finish by mixing in last ⅓ of the flour mixture.
Divide batter among the lined muffin cups, filling each cup about ⅔ of the way full.
Bake in the preheated oven for 18 to 23 minutes until a toothpick inserted into center of cupcake comes out clean.
Allow to cool several minutes. Transfer to a wire rack to cool the cupcakes completely.

Cannoli Topping:

Transfer the ricotta to a mixing bowl, then stir in the powdered sugar.
Chill until ready to serve.

Chocolate Whipped Cream:

In a mixing bowl using an electric hand mixer, whip the heavy cream on high speed until it starts to thicken slightly.
Add powdered sugar, cocoa powder and vanilla.
Mix on low until combined, then increase to high speed and whip until stiff peaks form.
Chill until ready to serve.

To Assemble Cupcakes:

Spread about 1½ tablespoon cannoli filling over the top of each cupcake.
Transfer the chocolate mixture to a piping bag fitted with a star tip, then pipe the whipped cream over the ricotta layer.
Sprinkle each cupcake with mini chocolate chips.
Serve, and enjoy!