Cannoli Cupcake

Finally done with high school! Of course to celebrate I made these cupcakes for all my friends. I've been waiting to try out these babies and they came out amazing! I absolutely love cannoli's and thought why not try them in cupcake form? A ricotta and chocolate chip cupcake, cannoli filling, and a marble frosting, these cupcakes were a hit! Enjoy =]

Cannoli Cupcake-

Ingredients

• 1 stick unsalted butter, room temp
• 1 cup plus 1 tbs sugar
• 3 eggs, room temp
• 2 1/2 cups ap flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 tsp cinnamon
• 3/4 cup milk
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tbs marsala wine
• 1 cup mini chocolate chips

Directions

In an electric mixer, cream together the butter and sugar until light and fluffy. One at a time, add each egg until fully incorporated. In another bowl, sift together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Mix together the milk, wine, and extracts. Combine the wet and dry ingredients in the mixer in three parts. Add in the ricotta till completely combined. Fold in the chocolate chips.

Cannoli Filling-

Ingredients

• 2 cups ricotta cheese
• 1/2 cup sugar
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 cup toasted almonds
• 1/4 tsp orange extract
• 1/2 cup heavy whipping cream

Directions

In a bowl mix together all the ingredients. Whip the heavy cream till stiff peaks form, and fold into the mixture in 3 parts. 

Chocolate Frosting-

Ingredients

• 4 tbs unsalted butter, room temp
• 2 cups powdered sugar
• about 1/2-3/4 cup cocoa powder
• 3 tbs milk
• 1/2 tsp vanilla extract

Directions

Cream the butter with the vanilla extract. Slowly alternate between the powdered sugar and the cocoa powder. Add in 1 tbs of milk at a time until the right consistency is reached

Vanilla Buttercream-

Ingredients

• 1/2 stick unsalted butter, room temp
• 1 1/2- 2 cups powdered sugar
• 2 1/2 tsp vanilla extract
• 1/4 tsp nutmeg
• 2 tbs milk

Directions

Cream together the butter and vanilla extract. Add in the powdered sugar and nutmeg slowly. Mix in the milk 1 tbs at a time until the right consistency is reached.

Assembly-

Once the cupcakes have cooled, fill them with about 1 teaspoon of the cannoli filling. With a piping bag filled with half chocolate and half vanilla buttercream, pipe onto the top of each cupcake. For decoration, sprinkle some mini chocolate chips on top before refrigerating.