| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 24 cupcakes |
| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 24 cupcakes |
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 2 cups sugar
- 1 cup oil
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 16 ounces whole milk ricotta cheese
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup mini semisweet morsels
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 1 cup mini semisweet morsels, for garnishing
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
- Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.
- Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
- For the cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners’ sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.
- For the whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.
- To assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a dollop of Fresh Whipped Cream and garnish with mini morsels.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 345 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 0 g |
| Sugar | 23 g |
| Protein | 5 g |
| Cholesterol | 65 mg |
| Sodium | 127 mg |
| Serving Size | 1 of 24 servings |
| Calories | 345 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 0 g |
| Sugar | 23 g |
| Protein | 5 g |
| Cholesterol | 65 mg |
| Sodium | 127 mg |
Reviews
My cupcakes fell once they cooled despite making sure i only filled the liners 3/4 of the way. I also had a hard time getting them to cook thoroughly without the outsides getting overdone. As one reviewer suggested, I did try to incorporate enough air when mixing the eggs and sugar.. idk if that had something to do with it. Anyone have any thoughts on why I may have had these issues? They’d be much appreciated!
Very delicious and easy to make. Even my picky eater son enjoyed them.
bom
I made these cupcakes for a dinner party and everyone LOVED them. So yummy and light and the perfect ending to the meal. I read the reviews that the cannoli cream was not sweet enough, however cannoli filling is not overly sweet, so I found the sweetness level on point. The cupcake was moist and worked well. For the whipped cream I added a bit more vanilla and I always use powered sugar instead of granulated because it dissolves better. I whipped the cream and filled the cupcakes ahead and added the whipped cream and garnish to the cupcakes right before serving. I will be making these yummy bites again!
I was concerned about the whipped cream frosting, bc I was having a dinner party and wanted to make them in advance.. I started looking into whipped cream stabilizers, etc. Then decided to just go for it. I frosted them and put them in fridge where they stayed, didn’t break down at all, for over 3 hrs. ALSO** I highly recommend this- i went to my local italian bakery who sold me broken cannoli shells. I saved the bigger pieces and broke up the smaller ones into crumbs, and garnished the sides of the whipped cream frosting with them. I stuck the bigger pieces on top of the frosting for a nice garnish. The flavor of the shells really rounded out the cannoli experience. Everyone LOVED them!
I make TONES of cupcakes but i dont usually use recipies from the chefs on TV. I like to use cupcake wars recipies becaus the people on that show make cupcakes for a living unlike the chefs who have there own shows who coock everything from steak to brownies and everything in between. The only thing i dont like about cupcake wars recipies is that except for how to pipe on the frosting they really dont help you with decorations.:( The cupcakes were delicious and the cake it self was so moist! put the cream in the middle was a little runny. The frosting,however was great! i would definitly make these again but add a little more sugar to the filling!
These are Amazing cupcakes! They are very light and not to sweet or overpowering. The cannoli filling is light, especially if you get whole milk ricotta, the cake itself is tastes great and serves as a wonderful base for other cupcakes, and the whipped cream frosting is a great way to top it off.
I have made these cupcakes numerous times for school and parties and every time people are amazed at how good they are! I’ve actually turned it into a two-layer cake as well, with the ricotta in between!
Thank You!
I have made these cupcakes numerous times for school and parties and every time people are amazed at how good they are! I’ve actually turned it into a two-layer cake as well, with the ricotta in between!
Thank You!
These were wonderful. I bake for an Italian family and these got rave reviews. The cannoli filling was lighter than your usual cannoli filling which was great for an after dinner treat. The whipped topping was wonderfully light as well!
This is a great recipe for a light and yummy cupcake…thank you :
This is a great recipe for a light and yummy cupcake…thank you :
I just made the recipe and have a couple of things to say. Well to be honest I messed up while making the recipe, I accidentally added the sour cream after the flour and baking soda. I really didn’t notice any difference, the cake was soft and moist, but tastes like a muffin to me. The filling tasted just like cannoli cream and I added 1/8 cup more powdered sugar and I whole teaspoon of vanilla. I then thought something was missing so I added one pinch of nutmeg, which really enhanced the flavors. As an overall review I would say these cupcakes lack prominent flavors and are just ok. I rate 3 stars.
I’ve read other people’s reviews about the texture of the cupcakes being very dry. I bake cupcakes a lot and I consider myself a good cupcake baker. I’ve practiced to get here so I understand exactly what mistake people are making here.
If you don’t whip up the eggs enough to incoperate enough air in that causes the cupcakes become somewhat like muffins. That’s the secret to the nice soft cupcakes. This cupcake recipe is actually exactly the same one as I’ve aways used, which I had it written down from some cupcake cookbooks in the past. Trust me. it’s a great cupcake recipe.
If you don’t whip up the eggs enough to incoperate enough air in that causes the cupcakes become somewhat like muffins. That’s the secret to the nice soft cupcakes. This cupcake recipe is actually exactly the same one as I’ve aways used, which I had it written down from some cupcake cookbooks in the past. Trust me. it’s a great cupcake recipe.