Go Back

Cannoli Cupcakes With Chocolate Mascarpone

Print Recipe Pin Recipe

Ingredients
  

For the cupcakes:

  • 3 sticks softened butter
  • 1 1/2 cups light brown sugar packed
  • 4 large eggs
  • 2 2/3 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract

For the cannoli filling:

  • 2 cups of whole milk Ricotta drained
  • 3/4 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/2 cup mini semi sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tbs orange zest

For the frosting:

  • 8 oz mascarpone room temperature
  • 1/2 c unsalted butter room temperature
  • 1/2 c cocoa
  • 1 1/4 c confectioner’s sugar
  • 1 t vanilla extract
  • 1/4 t salt
  • 2 T cream or milk to adjust consistency
  • 3/4 tsp cinnamon

Instructions
 

For the cupcakes:

  • Preheat oven to 350.
  • With your mixer using a paddle attachment, mix butter and sugar until light and fluffy on medium high. Beat in each egg one at a time until fully blended. Mix in vanilla.
  • In a medium bowl, combine flour, baking powder, baking soda, and salt.
  • On low speed and starting with the dry ingredients, blend in batches switching between dry and milk. End with mixing in the dry ingredients.
  • Fill cupcake liners 2/3 full and bake for 16-18 minutes.

For the cannoli filling:

  • Drain your ricotta and place in a large bowl. Using a whisk, mix until smooth and all the clumps are gone.
  • Sift in the powdered sugar and continue to mix well.
  • With your mixer, whisk the cream until it thickens up and forms peaks.
  • Gently fold the whipped cream into the ricotta using a spatula.
  • Fold in vanilla, orange zest, and chocolate chips.

For the frosting:

  • In your mixer, beat softened butter and mascarpone for about a minute.
  • Add cocoa powder, cinnamon, and confectioners sugar until well combined.
  • Add vanilla and milk and play with the consistency until its thickened to your liking.