Holy Cannoli Cupcakes

12 serving(s)


1-1/2 cups all-purpose flour

1 cup granulated sugar

1-1/2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, cubed, at room temperature

1/2 cup low-fat yogurt

1 large egg plus 2 large egg yolks, at room temperature

1 teaspoon vanilla extract

1 cup ricotta impastata

1/4 cup confectioner's sugar

1/2 teaspoon vanilla extract

1/4 cup mini chocolate chips

1-2/3 cups heavy cream

1/4 cup confectioner's sugar

1 tablespoon unsweetened cocoa powder

1/4 cup mini chocolate chips for decoration (optional)



Position a rack in the center of the oven and preheat to 350 degrees. Put paper liners in a standard 12-cup muffin pan.

To make the cupcakes: In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt. Add butter, yogurt, egg and yolks, and 1 teaspoon vanilla. Mix with an electric mixer on medium speed for 3 minutes (set a timer), occasionally scraping down the sides of the bowl with a rubber spatula.

Divide the batter evenly among the cups. Bake until the cupcakes are golden brown and a wooden toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in the pan for 5 minutes. Transfer cupcakes to a wire cooling rack and let cool completely.

To make the cannoli cream: In a mixing bowl, whisk together the ricotta, confectioner's sugar, and 1/2 teaspoon vanilla until smooth. Stir in the 1/4-cup mini chocolate chips. Transfer to a quart-sized resealable plastic bag. Using scissors, snip off 1/2-inch from a closed corner of the bag. You will use the plastic bag as a pastry bag to fill the cupcakes.

Using a small knife, cut a deep, inverted cone out of the center of each cupcake. Set cones aside. Use the plastic bag to fill the cupcakes with the cream. Use a knife to smooth the top of the filling flush with the cupcake.

To make the cocoa whipped cream: In a chilled medium bowl, combine the heavy cream, confectioner's sugar and cocoa powder and beat with an electric mixer on high speed until the cream forms stiff peaks.

Snip 1/2-inch from a closed corner of a gallon-sized resealable plastic bag. Insert a large star tip (such as Ateco 825) in the bag and poke it through the snipped end. Transfer the cocoa cream to the bag. Pipe swirls of cocoa whipped cream over each cupcake. Sprinkle each with about a teaspoon of mini chocolate chips. Refrigerate, uncovered, until ready to serve.

From Teresa Giudice's Fabulicious! Teresa's Family Cookbook

Michael Klein