I know you're surprised to see cupcakes on this blog but I have a good reason - my friend Krystal and her husband, Eric, are expecting their second child any day now. It's a boy (yay!) and his nickname is Cupcake. When Eva decided to throw Krystal a virtual baby shower she knew just what the theme should be. I've had my eye on these Cannoli Cupcakes for a long time so this was the perfect excuse to make them.
You know I very rarely bake so initially I was overwhelmed by the number of steps, but everything is actually very easy to do. I decided to cut the recipe in half since I didn't want 12 cupcakes in the house and can't send them to SP's office because everyone is trying to avoid sweets. It was very easy to do, although I ended up with enough batter for seven cupcakes. Good thing Pop-Pop was visiting and took two home for him and my mom to enjoy. I also didn't want to break out the stand mixer for such a small amount so I did everything with my trusty hand mixer. Worked just fine. And for novice bakers who don't own piping bags or tips, I put the filling into a food storage bag, cut off the bottom edge and just used that to fill the cupcakes. As for the frosting, I know they would have looked nicer with piped frosting but they still tasted great just spreading it on top.
Everything was so simple and came together in no time flat. Baby Girl helped, of course, and loved tasting everything, especially the frosting. I loved stuffing the inside of the cupcakes with the cannoli filling, which makes the cupcakes super decadent and delicious. We really love cannoli and these were light without sacrificing flavor. The frosting recipe couldn't have been easier, although I may use more cocoa powder next time for a stronger chocolate flavor. SP proclaimed this his all-time favorite homemade cupcake, which says a lot because we both prefer boxed cake (shh...)
Congratulations to Krystal, Eric and big sister Elena. And check out the other delicious cupcakes over at Eva Bakes.
As seen on Tide and Thyme, adapted from Fabulicious! by Teresa Giudice
Makes 12 cupcakes
1 stick unsalted butter, at room temperature
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 teaspoon salt
1/2 cup plain (or vanilla) lowfat yogurt
1 teaspoon vanilla extract
1 cup ricotta cheese
1/4 cup mini chocolate chips
1 tablespoon sugar
1 2/3 cup heavy cream
1/4 cup powdered sugar
1 tablespoon cocoa powder, unsweetened
1/4 cup mini chocolate chips
Preheat the oven to 350. Line a cupcake pan with paper liners.
Combine the butter and sugar together in the bowl of your stand mixer (or a large bowl if you're using a hand mixer) with the paddle attachment. Beat on medium speed until light and fluffy. Meanwhile, combine flour, baking powder and salt together in a bowl. Set aside. Add eggs, one at a time to the mixer, until fully combined. Then add in the yogurt and vanilla extract. Once everything is combined, reduce the mixer speed to low and slowly add in the flour mixture until a batter forms.
Divide the mixture evenly into the prepared cupcake pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the cupcake pan for 5 minutes before removing to a wire rack to cool completely.
Squeeze all of the excess liquid from the ricotta cheese (or drain overnight in a strainer lined with paper towels placed over a bowl). Place the ricotta, mini chocolate chips and sugar in the bowl of the stand mixer with the paddle attachment and beat on low speed until fluffy.
Cut a small circle, using a paring knife, in the top of each cupcake and pull out the center. Discard the centers (or eat them with some of the frosting...wink, wink). Transfer the ricotta mixture to a piping bag with a tip large enough for the mini chocolate chips to pass through and pipe into the center of each cupcake. Alternately, you can put the filling into a plastic food storage bag. Seal the bag and cut off one of the bottom corners so the filling can pass through.
Prepare the frosting by combining the heavy cream, sugar and cocoa powder in the bowl of your stand mixer with the whisk attachment. Start on low speed and increase to medium-high beating until stiff peaks form.
Transfer to a large piping bag with a large star tip and pipe the frosting onto the cupcakes. Or just frost the cupcakes with a knife - they'll still taste great. Sprinkle the mini chocolate chips over each cupcake. Refrigerate until ready to serve.