Name: Chocolate Cannoli Cupcakes Recipe
Prep time: 30 min
Cook time: 20 min
Yield: 12
Ingredients: 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; ¼ cup unsalted butter; ¼ cup Vegetable Oil; 2 large eggs; 1 tsp vanilla extract; 1 tbsp white wine vinegar; ¼ cup milk; For Topping:; 1¼ cups ricotta cheese; 1 tbsp cocoa powder; ¼ cup powdered sugar; ¼ cup mini semi-sweet chocolate chips; 1⅓ cups heavy cream; ½ cup powdered sugar; ½ tsp vanilla extract; 3 tbsp pistachios

How To Make Chocolate Cannoli Cupcakes

These cannoli cupcakes are decadently soft and creamy treats, topped with a rich and crunchy cannoli topping of ricotta, nuts, and sweet chocolate chips.

Preparation: 30 minutes

Cooking: 20 minutes

Total: 50 minutes

Serves:

Ingredients

1cupall-purpose flour
6tbspcocoa powder
½tspsalt
½tspbaking powder
¼tspbaking soda
¼tspcinnamon
¾cupgranulated sugar,plus 2 tbsp
¼cupunsalted butter
¼cupvegetable oil
2large eggs
1tspvanilla extract
1tbspwhite wine vinegar
¼cupmilk,plus 3 tbsp

For Topping:

1¼cupsricotta cheese,whole milk, strained as needed
1tbspcocoa powder,plus 2 to 4 tbsp
¼cuppowdered sugar
¼cupmini semi-sweet chocolate chips,or chopped chocolate
1⅓cupsheavy cream
½cuppowdered sugar
½tspvanilla extract
3tbsppistachios,unsalted, chopped

Instructions

Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda and cinnamon for 30 seconds. Set aside.
In the bowl of an electric stand mixer fitter with the paddle attachment, whip together the butter, 1 tablespoon of vegetable oil and sugar until pale and fluffy, occasionally scraping down sides and bottom of bowl. Mix in the remaining vegetable oil.
Add in the eggs, one at a time, mixing until combined after each addition, and adding in vanilla with second egg.
Pour the white wine vinegar to a liquid measuring cup, then add in enough milk to reach ½ cup, and whisk together.
Working in three separate batches, add ⅓ of the flour mixture, alternating with ½ of the milk mixture, mixing just until combined after each addition and ending with the flour mixture.
Divide the batter among 12 paper lined muffin cups, filling each ¾ full or about ¼ cup in each.
Bake in the oven for 18 to 20 minutes, until a toothpick inserted into center of cupcake comes out clean.
Allow to cool in the muffin tin several minutes, then transfer to a wire cooling rack to cool completely.

Topping:

In a bowl, fold together the ricotta, 1 tablespoon of cocoa powder, and powdered sugar until combined. Fold in the chocolate chips.
Spread the mixture evenly among tops of cupcakes.
In a separate mixing bowl, using an electric hand mixer, whip the heavy cream until soft peaks form.
Add in the powdered sugar, cocoa powder, and vanilla, then continue to whip the mixture until stiff peaks form.
Pipe over tops of the cupcakes and sprinkle with pistachios, and enjoy!