Chocolate Cannoli Cupcakes

08.12.2013

If you haven’t noticed I’ve been crazy about Italian food this past week. I’ve posted several Italian foods and I still have traditional spaghetti and meatballs coming up soon. The more I eat Italian food the more I love it. The flavors, the elegance, the simplicity, the chocolate. Love. It. All. I was joking to my husband that we should just get up and move to Italy for a year. Wouldn’t it be dreamy though?

Chocolate Cannoli Cupcakes | Cooking Classy

When creating these I wanted to include the traditional flavors of cannoli while adding in a luscious chocolate flavor throughout each layer. I’ve posted these in the a more traditional cannoli version – with a vanilla cupcake and white cannoli filling, which inspired me to try a chocolate version too. Because chocolate makes everything better right? I actually think they are a tie, I like this version and the other equally. Different cupcakes for different moods I guess. Or even better make them both and have one of each flavor :). In the ingredients for this recipe I’ve listed that you could add varying amounts of the cocoa – basically if you are more of a milk chocolate lover go with less, dark chocolate lover go with more. Whatever you do just make them soon. Enjoy!

Chocolate Cannoli Cupcakes | Cooking Classy

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Chocolate Cannoli Cupcakes | Cooking Classy

chocolate cannoli cupcakes

Chocolate Cannoli Cupcakes | Cooking Classy

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Chocolate Cannoli Cupcakes

Ingredients

  • 1 cup all-purpose flour
  • 6 Tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1/4 cup unsalted butter
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 Tbsp white wine vinegar
  • 1/4 cup + 3 Tbsp milk (I used 1%)

Topping

  • 1 1/4 cups whole milk ricotta cheese , strained as needed*
  • 1 - 2 Tbsp cocoa powder
  • 1/4 cup powdered sugar (I'd add a bit more sugar if going with 2 Tbsp cocoa)
  • 1/4 cup mini semi-sweet chocolate chips or chopped chocolate
  • 1 1/3 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 - 4 Tbsp cocoa powder , to taste
  • 1/2 tsp vanilla extract
  • 3 Tbsp chopped , roasted unsalted pistachios

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together 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 butter, 1 Tbsp vegetable oil and sugar until pale and fluffy, occasionally scraping down sides and bottom of bowl. Mix in remaining vegetable oil. Add in eggs one at a time mixing until combined after each addition, and adding in vanilla with second egg. Add white wine vinegar to a liquid measuring cup then add in enough milk to reach 1/2 cup, whisk together (it will curdle) then working in three separate batches add 1/3 of the flour mixture alternating with 1/2 of the milk mixture, mixing just until combined after each addition and ending with flour mixture. Divide batter among 12 paper lined muffin cups, filling each 2/3 full (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Allow to cool in muffin tin several minutes then transfer to a wire cooling rack to cool completely.
  2. In a bowl fold together ricotta, 1 Tbsp cocoa powder and powdered sugar until combined. Fold in chocolate chips. Spread mixture evenly among tops of cupcakes.
  3. In a separate mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add in powdered sugar, cocoa powder and vanilla and continue to whip mixture until stiff peaks form. Pipe over tops of cupcakes and sprinkle with pistachios (or more chocolate chips). For best results serve within 1 hour. Store in refrigerator in an airtight container.
  4. *I strained my ricotta but then found it to be too dry, then the a second time I tried it without straining and it was the perfect consistency - so it will just depend on the batch of ricotta you have. You want it to be a spreadable consistency but not runny. When I do strain the ricotta I do it the quick way, I just lay it over a layer of paper towels and flatten it out, then wrap and squeeze out some of the excess liquid.
  5. Recipe Source: Cooking Classy

24 comments

  • Emily {Pink Tiger in the Kitchen}: Moving to Italy sounds like a perfect plan!! :) Since I’m not doing that any time soon, having a dozen of these cupcakes would make for a perfect backup plan!! August 13, 2013 at 7:00am Reply

  • Elisa @ Insalata di Sillabe: Sorry! I meant cuisine not cousin…(stupid auto correct!) August 13, 2013 at 12:49am Reply

    • Jaclyn: That always happens to me!! Yes, stupid auto correct :). Love it sometimes because I’m a terrible speller but other times it drives me crazy. August 13, 2013 at 8:50am Reply

  • Elisa @ Insalata di Sillabe: I’m glad you like my country and, in particular, our cousin! Here in Italy we have a very traditional way of eating and all of our meals, while being comforting, still manages to be quite healthy and balanced! I’m sure you’d have such a great time if you moved to Italy for some time :)
    Btw, these cupcakes look oh my god, sooo good! Never thought of making a cannoli filling before…genius!

    xo, Elisa August 13, 2013 at 12:36am Reply

    • Jaclyn: Thanks Elisa :). They are pretty indulgent, I hope you can try them soon! Even if I can’t live there in Italy I would love to just visit soon! It’s crazy that I’ve never been. It’s on my to do list though within the next few years though. August 13, 2013 at 8:49am Reply

  • Mimi @ Culinary Couture: The piping on these is beautiful! What tip did you use? August 12, 2013 at 10:17pm Reply

    • Jaclyn: Thanks Mimi – I used the Wilton 2D it’s probably my most frequently used piping tip. August 13, 2013 at 8:50am Reply

  • Chung-Ah | Damn Delicious: Amazing! That mile high frosting has me sold! August 12, 2013 at 9:49pm Reply

  • Julie @ Table for Two: Dying for a couple of these right now! Totally crazy over the pistachios on top! August 12, 2013 at 5:17pm Reply

  • Katrina @ Warm Vanilla Sugar: These look heavenly!! LOVE! August 12, 2013 at 5:16pm Reply

  • Rachel @ Baked by Rachel: Moving to Italy would be amazing! Of course indulging in one of these mile high cupcakes would be amazing too ;) August 12, 2013 at 4:22pm Reply

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