Description
Cannoli Cupcakes: Moist cupcakes filled with creamy ricotta, topped with crunchy cannoli shell crumbs, and dusted with powdered sugar.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 2–3 tablespoons ice water
- 1/4 cup vegetable oil, for frying (optional, for a more authentic flavor)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 15 ounces whole milk ricotta cheese, drained overnight
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips
- 2 tablespoons candied orange peel, finely chopped (optional)
- Powdered sugar, for dusting
- Mini chocolate chips
- Candied orange peel, finely chopped (optional)
Instructions
- In a medium bowl, whisk together the flour, sugar, cinnamon, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Gently form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
- If you want uniform crumbs, you can use a small cookie cutter to cut out shapes. Otherwise, just cut the dough into irregular pieces.
- Preheat your oven to 350°F (175°C). Place the dough pieces on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until golden brown. Let cool completely on the baking sheet.
- Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully drop the dough pieces into the hot oil, a few at a time, and fry for 1-2 minutes per side, or until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
- Once the baked or fried dough pieces are completely cool, crumble them into small pieces using your fingers or a food processor. Set aside.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Fill the cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Place the ricotta cheese in a cheesecloth-lined sieve set over a bowl. Cover and refrigerate overnight to drain excess liquid.
- In a large bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Beat with an electric mixer until smooth and creamy.
- Gently fold in the mini chocolate chips and candied orange peel (if using).
- Cover the filling and refrigerate for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly.
- Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
- Spoon or pipe the cannoli filling into the wells of the cupcakes.
- Generously sprinkle the cannoli shell crumbs over the filling.
- Dust the cupcakes with powdered sugar and garnish with mini chocolate chips and candied orange peel (if using).
- For best results, chill the assembled cupcakes for at least 30 minutes before serving.
Notes
- Use cold butter for the cannoli shell crumbs for a flaky texture.
- Don’t overmix the cupcake batter.
- Draining the ricotta cheese overnight is crucial for preventing a watery filling.
- Chilling the cannoli filling allows the flavors to meld.
- Assemble just before serving for the crispiest cannoli shell crumbs.
- Prep Time: 45 minutes
- Cook Time: 20 minutes