If you haven’t noticed I’ve been crazy about Italian food this past
week. I’ve posted several Italian foods and I still have traditional
spaghetti and meatballs coming up soon. The more I eat Italian food the
more I love it. The flavors, the elegance, the simplicity, the
chocolate. Love. It. All. I was joking to my husband that we should just
get up and move to Italy for a year. Wouldn’t it be dreamy though?
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When
creating these I wanted to include the traditional flavors of cannoli
while adding in a luscious chocolate flavor throughout each layer. I’ve
posted these in the a more traditional cannoli version – with a vanilla
cupcake and white cannoli filling, which inspired me to try a chocolate
version too. Because chocolate makes everything better right? I actually
think they are a tie, I like this version and the other equally.
Different cupcakes for different moods I guess. Or even better make them
both and have one of each flavor :). In the ingredients for this recipe
I’ve listed that you could add varying amounts of the cocoa – basically
if you are more of a milk chocolate lover go with less, dark chocolate
lover go with more. Whatever you do just make them soon. Enjoy!
Chocolate Cannoli Cupcakes
Ingredients
1 cup all-purpose flour
6 Tbsp cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
3/4 cup + 2 Tbsp granulated sugar
1/4 cup unsalted butter
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 Tbsp white wine vinegar
1/4 cup + 3 Tbsp milk (I used 1%)
Topping
1 1/4 cups whole milk ricotta cheese, strained as needed*
1 - 2 Tbsp cocoa powder
1/4 cup powdered sugar (I'd add a bit more sugar if going with 2 Tbsp cocoa)
1/4 cup mini semi-sweet chocolate chips or chopped chocolate
1 1/3 cups heavy cream
1/2 cup powdered sugar
2 - 4 Tbsp cocoa powder, to taste
1/2 tsp vanilla extract
3 Tbsp chopped, roasted unsalted pistachios
Directions
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitter with the paddle attachment, whip together butter, 1 Tbsp vegetable oil and sugar until pale and fluffy, occasionally scraping down sides and bottom of bowl. Mix in remaining vegetable oil. Add in eggs one at a time mixing until combined after each addition, and adding in vanilla with second egg. Add white wine vinegar to a liquid measuring cup then add in enough milk to reach 1/2 cup, whisk together (it will curdle) then working in three separate batches add 1/3 of the flour mixture alternating with 1/2 of the milk mixture, mixing just until combined after each addition and ending with flour mixture. Divide batter among 12 paper lined muffin cups, filling each 2/3 full (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Allow to cool in muffin tin several minutes then transfer to a wire cooling rack to cool completely.
In a bowl fold together ricotta, 1 Tbsp cocoa powder and powdered sugar until combined. Fold in chocolate chips. Spread mixture evenly among tops of cupcakes.
In a separate mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add in powdered sugar, cocoa powder and vanilla and continue to whip mixture until stiff peaks form. Pipe over tops of cupcakes and sprinkle with pistachios (or more chocolate chips). For best results serve within 1 hour. Store in refrigerator in an airtight container.
*I strained my ricotta but then found it to be too dry, then the a second time I tried it without straining and it was the perfect consistency - so it will just depend on the batch of ricotta you have. You want it to be a spreadable consistency but not runny. When I do strain the ricotta I do it the quick way, I just lay it over a layer of paper towels and flatten it out, then wrap and squeeze out some of the excess liquid.
Recipe Source: Cooking Classy
Ingredients
1 cup all-purpose flour
6 Tbsp cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
3/4 cup + 2 Tbsp granulated sugar
1/4 cup unsalted butter
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 Tbsp white wine vinegar
1/4 cup + 3 Tbsp milk (I used 1%)
Topping
1 1/4 cups whole milk ricotta cheese, strained as needed*
1 - 2 Tbsp cocoa powder
1/4 cup powdered sugar (I'd add a bit more sugar if going with 2 Tbsp cocoa)
1/4 cup mini semi-sweet chocolate chips or chopped chocolate
1 1/3 cups heavy cream
1/2 cup powdered sugar
2 - 4 Tbsp cocoa powder, to taste
1/2 tsp vanilla extract
3 Tbsp chopped, roasted unsalted pistachios
Directions
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitter with the paddle attachment, whip together butter, 1 Tbsp vegetable oil and sugar until pale and fluffy, occasionally scraping down sides and bottom of bowl. Mix in remaining vegetable oil. Add in eggs one at a time mixing until combined after each addition, and adding in vanilla with second egg. Add white wine vinegar to a liquid measuring cup then add in enough milk to reach 1/2 cup, whisk together (it will curdle) then working in three separate batches add 1/3 of the flour mixture alternating with 1/2 of the milk mixture, mixing just until combined after each addition and ending with flour mixture. Divide batter among 12 paper lined muffin cups, filling each 2/3 full (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Allow to cool in muffin tin several minutes then transfer to a wire cooling rack to cool completely.
In a bowl fold together ricotta, 1 Tbsp cocoa powder and powdered sugar until combined. Fold in chocolate chips. Spread mixture evenly among tops of cupcakes.
In a separate mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add in powdered sugar, cocoa powder and vanilla and continue to whip mixture until stiff peaks form. Pipe over tops of cupcakes and sprinkle with pistachios (or more chocolate chips). For best results serve within 1 hour. Store in refrigerator in an airtight container.
*I strained my ricotta but then found it to be too dry, then the a second time I tried it without straining and it was the perfect consistency - so it will just depend on the batch of ricotta you have. You want it to be a spreadable consistency but not runny. When I do strain the ricotta I do it the quick way, I just lay it over a layer of paper towels and flatten it out, then wrap and squeeze out some of the excess liquid.
Recipe Source: Cooking Classy
