Since I wanted something that had the same flavors but with a little more oomph behind it, I decided to make these Cannoli cupcakes.
Warning: if you're looking for a really light and fluffy yellow cake, this recipe isn't it! These cupcakes are fairly dense, so they're the perfect vehicle for something really rich like cannoli cream.
Now that that's out of the way...
For the cupcakes:
1 stick butter, room temperature
1/2 c. + 2 Tbsp sugar
3/4 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1 tsp vanilla
Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake papers.
In a medium sized bowl, combine baking powder, baking soda and salt; sift together and set aside. In a small bowl, combine milk and vanilla; stir and set aside.
In a large bowl, beat butter eggs. Add in sugar, beat until combined. Starting and ending with dry ingredients, alternately add dry and wet ingredients and stir until combined.
Spoon batter into cupcake papers. Bake for 20-22 minutes, until tops spring back when lightly pressed and a toothpick inserted comes out clean. Let cool for a couple minutes in the tin, then remove cupcakes to a cooling rack and allow to cool completely before frosting.
For the cannoli cream:
16 oz. ricotta cheese
1/2 c. powdered sugar
2 Tbsp granulated sugar
1/2 tsp vanilla extract
1/4 teaspoon vanilla extract
1/2 cup mini chocolate chips, plus more for garnish (optional)
Slightly strain ricotta. Combine all ingredients except for chocolate chips in the bowl of an electric mixer and beat until creamy, about 3 minutes. Stir in mini chocolate chips.
Yields 12 standard size cupcakes.
I even managed to stuff the middles!
Also, I recently started a blog for my baking. For this and other recipes, check out Elfie's Edibles!