Name: Chocolate Dipped Cannoli Cupcakes
Ingredients: 1 3/4 cups (218g) all-purpose flour; 1 cup (200g) granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup (113g) unsalted butter, softened to room temperature; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 3/4 cup (180ml) whole milk, room temperature; 15 oz (425g) whole milk ricotta cheese, drained overnight; 3/4 cup (90g) powdered sugar, sifted; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon orange zest (optional); 1/3 cup (60g) mini chocolate chips; 12 oz (340g) semi-sweet chocolate, finely chopped; 3 tablespoons coconut oil or vegetable shortening; 1/4 cup (30g) crushed pistachios for garnish (optional)

Description

These Chocolate Dipped Cannoli Cupcakes combine two classic desserts into one irresistible treat that will have everyone asking for seconds. Trust me, they’ll disappear faster than you can say “mangia!”

Ingredients

Scale

1 3/4 cups (218g) all-purpose flour
1 cup (200g) granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened to room temperature
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 cup (180ml) whole milk, room temperature
15 oz (425g) whole milk ricotta cheese, drained overnight
3/4 cup (90g) powdered sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon orange zest (optional)
1/3 cup (60g) mini chocolate chips
12 oz (340g) semi-sweet chocolate, finely chopped
3 tablespoons coconut oil or vegetable shortening
1/4 cup (30g) crushed pistachios for garnish (optional)

Instructions

Drain ricotta overnight: Place ricotta in a fine-mesh strainer lined with cheesecloth over a bowl, cover with plastic wrap and refrigerate.
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add softened butter and beat on low until mixture resembles coarse crumbs.
Beat in eggs one at a time, then mix in vanilla extract.
Gradually add milk, beating until just combined. Don’t overmix.
Divide batter among cupcake liners, filling each 2/3 full.
Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
Beat drained ricotta until smooth, then add powdered sugar, vanilla, cinnamon, and orange zest.
Fold in mini chocolate chips and refrigerate in a piping bag.
Use a cupcake corer to remove centers of cooled cupcakes.
Pipe cannoli filling into each cupcake cavity, filling level with the top.
Melt chocolate and coconut oil in a double boiler until smooth.
Let chocolate cool slightly (about 5 minutes), then dip tops of filled cupcakes.
Immediately sprinkle with crushed pistachios before chocolate sets.
Allow to set for 30 minutes at room temperature or 15 minutes in refrigerator.