Tender vanilla cupcakes are filled and frosted with a sweet ricotta-mascarpone mixture studded with chocolate chips. A fun twist on the Italian classic!
Episode 97 of Jesse tries to make every Italian food before she actually goes to Italy!
Y'all, this situation is getting desperate. I land in Italy in exactly one month, and will be going on a food tour of Venice within 24 hours of setting foot on Venetian
soil gondola. ACK! How will anything I make ever live up to my expectations again?! This situation is truly becoming dire.
Now, I'm not saying these are anything like traditional cannoli. Like, have you seen them? They're cupcakes. No, if you are currently in DC and you want bomb cannoli in and around your mouth (gross why am I like this), please please PLEASE report immediately to Il Canale for the best damn cannoli on this side of the Atlantic. Get their pizza and wine while you're there. Eat the whole damn menu. No one's stopping you!
HOWEVER. If you're too lazy to make cannoli wrappers and buy the rods you have to wrap them around (did you know this was a thing? Cool neither did I), then these cupcakes are an excellent alternative. You get all the goodness of that sweet, creamy cannoli filling, along with the simplicity and deliciousness of a cupcake. Yay! What a happy way to spend a Friday.
Make these for your loved ones tonight or if you don't have anyone to love you (hi) make them for yourself and thrust them upon unsuspecting strangers in public. As I did last night at trivia. It's fine, I'm not crying, you're crying.
To make these cupcakes, you will need:
- 1 batch vanilla cupcakes (I used my go-to recipe)
- 16 oz ricotta (I used fat free and regret it tbh because the filling was a little grainy. GO FULL FAT OR GO HOME)
- 8 oz mascarpone cheese, room temperature
- 2-3 cups powdered sugar, to taste
- 1 t vanilla extract
- 1.5 cups chocolate chips (mini work best, but I used regular because I shop at Soviet Safeway and they have almost nothing hahahahahha help me)
Begin by baking up a batch of vanilla cupcakes. Once they've cooled, remove the centers using the technique shown in this post. Then, try not to get too distracted by those incredible cookie dough cupcakes.
While you're waiting for the cupcakes to cool, blend together your ricotta, mascarpone and vanilla extract in a large bowl. Slowly blend in your powdered sugar, one cup at a time, until you reach your desired sweetness. Finally, stir in your chocolate chips.
Fill a pastry bag (or ziplock bag, haha I'M POOR!) fitted with a small tip with the ricotta mixture and pipe into the center of each cupcake.
Switch out to a larger pastry bag tip, and use the same filling to frost the cupcakes. Voila! Simple as that. Now, you can get all fancy and drizzle the cupcakes with melted chocolate or chocolate shavings, but my body is still in too fragile a state post-ACL for that funny business. Plus, trust me - they're delicious as-is.
Have a great weekend, loves!