The Godfather would be quite pleased with these Cannoli Cupcakes. Buttery brown sugar cupcakes filled with smooth and creamy chocolate chip ricotta cannoli filling and topped with decadent chocolate mascarpone frosting.
I’ve been on a Dean Martin and Rosemary Clooney binge lately. I’m quite sure it has been my source of inspiration for these beauties. Oh, and the cannoli. Authentic cannolis are amazing. The crunchy buttery shell with the contrast of the sweet, smooth ricotta. You can’t go wrong. If you haven’t had a cannoli guys, you’re missing out. If i’ts a good one, it will change your world. I only say that because sweets are my life.
And life is good.
Last month, I dedicated a post to the oh so wonderful French madeleine cookie. So I’m exploring a little of Italy today and combining my favorite dessert with the cannoli. The base of the cupcake is a rich fluffy cupcake with lots of brown sugar to give it a caramelized cookie flavor. They come out super moist and fluffy. Did I already mention fluffy? The filling is what I’m most excited about. I used ricotta, heavy whipped cream, mini chocolate chips and a little orange zest. The orange zest makes it beautiful. The frosting was incredibly simple, made with butter, mascarpone cheese, vanilla, cocoa powder, and powdered sugar. That’s it! For something so easy and simple, it really is rich and decadent. I topped them with crunchy, salty pistachios and dusted them with powdered sugar.
I promise these cannoli cupcakes will have you saying “Mama Mia!”