cannoli cupcakes

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It’s no surprise that I love baking, especially cupcakes.  My favorite part about cupcakes is that the batter and frosting is so versatile.  I think one day I’m going to stick a bunch of batter options (vanilla, chocolate, red velvet, confetti, strawberry, etc.) into a hat, and a bunch of frosting options (chocolate buttercream, vanilla buttercream, cream cheese, whipped cream, etc.) into another hat, and just make whatever I get.  Pumpkin cupcake with cream cheese frosting?  Chocolate cupcake with mocha whipped cream frosting?  Yum.

When I first decided to make this cupcake, I had no idea what to make.  I knew I wanted to go simple with the batter, but I was very open to the frosting options.  I was making this cupcake for a friend with deep Italian roots, and all I could think of was cannoli.  How hard could it be to turn a cannoli into a cupcake?  Turns out it is incredibly easy, and incredibly tasty!

So if you want the cannoli flavor, but want to avoid the cannoli frying, this cupcake will do the trick! Enjoy!

Cannoli Cupcakes with Cannoli Chocolate Chip Frosting
(Makes 12 cupcakes)

For the cupcakes:

1/2 cup unsalted butter, at room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1/2 cup mini chocolate chips
1/2 cup 2% milk

For the frosting:

1 cup whole milk ricotta
8 oz cream cheese
1/4 cup unsalted butter, at room temperature
1 tsp vanilla extract
3 cups powdered sugar
1/2 cup mini chocolate chips

For the chocolate-dipped cannoli decoration:

4 oz dark chocolate, melted
12 cannoli chips

Prepare the frosting first; In a large bowl, beat the butter, cream cheese, and vanilla extract until smooth.  Slowly add the powdered sugar and ricotta to the mixture and beat until combined.  Fold in the chocolate chips.  Place the bowl of frosting uncovered in the fridge for about 2 hours.

Prepare the cannoli decoration by dunking each cannoli chip halfway in melted chocolate.  Place each dipped chip on a parchment-lined sheet and leave in the refrigerator for about an hour to harden.

Preheat oven to 350 F.  Line the cupcake pan with cupcake liners.

In a medium bowl, mix the flour and baking powder.  In a separate large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.  Add the eggs and vanilla and mix until uniform.  Starting and ending with the flour mixture, alternate adding the flour mixture and the milk.  Fold in the chocolate chips.

Fill each cupcake tin about 2/3 full with batter.  Bake in oven for 16-18 minutes, or until the sides of the cupcake begin to brown, and a toothpick inserted into the center of the cupcake comes out clean.

Once the cupcakes are cool, frost them with the cannoli frosting.  Top each cupcake with a chocolate-dipped cannoli chip.

bake on,
Sharon

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