Wednesday, February 6, 2013
To make the Cannoli Cupcake, I began with a simple yellow cake flavored with orange zest. Then I hollowed out the cupcake and spread it lightly with dark chocolate. Finally, I filled the cupcake with cannoli filling made from mascarpone and ricotta. A sprinkle of mini-chocolate chips was the "icing on the cake"!
Cannoli Cupcakes (recipe adapted from Chef Talk, Mele Cotte, and Beantown Baker
For the Cupcake Base
2 1/4 cups (270 grams) all purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup milk
1 stick (8 tablespoons) unsalted butter, very soft
1 tablespoon vanilla extract
1 tablespoon orange zest (I would bump it up to two tablespoons next time!)
3 large eggs
Preheat the oven to 350 degrees and line cupcake tins with paper liners.
In the bowl of a stand mixer, combine the flour, sugar, baking powder, and salt. Set aside.
Use a 2 cup glass measuring cup to measure out the milk. Add enough oil to reach 1 1/3 cups. Add the vanilla extract and orange zest. Whisk with a fork to combine.
Add the milk mixture and butter to the flour mixture. Mix on high for 1 minutes. Add the eggs, one at a time, mixing on high for about 30 seconds after each addition.
Scrape down the bowl and do a final 1 minute mix.
I was able to fill 24 cupcake tins and one small ramekin. Do not overfill. I filled each tin half-way with batter. Bake at 350 degrees for 10-15 minutes. Remove from the pan and allow to cool completely. Use a sharp knife to hollow out each cupcake to allow for the filling.
For the Chocolate Glaze
3 ounces of dark chocolate chips
1 tablespoon unsalted butter
Melt the chocolate and butter in a microwave safe bowl. Spread the chocolate glaze onto the rim of the hollowed out cupcake.
For the Cannoli Filling
2 cups whole milk ricotta cheese, drained
2 cups mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
I tried to drain the ricotta through a paper towel lined, fine mesh sieve, but no liquid dripped through. However, compressing with a clean paper towel removed a bit of liquid.
In the bowl of a stand mixer, combine the ricotta, mascarpone, sugar, vanilla and cinnamon.
Pipe the filling into and onto each cupcake.
Sprinkle with mini-chocolate chips and you'll be good to go!