Cannoli Cupcakes

Every year for Matt's birthday, he requests the same dessert-Banana Cake.  He loves that cake, and don't get me wrong, I do too, but I also like to change things up!  Luckily my birthday is less than a week after his, so I get to choose my own dessert.  When I saw these cupcakes, I decided right away that I would be making them for my birthday this year!

Some people might think it's odd that I bake my own dessert for my birthday.  Honestly, I wouldn't have it any other way!  I love cooking and baking and for me, getting to spend some time in the kitchen making something I really want is the perfect way to spend my birthday.  (Okay, time for some truth here-Matt also usually takes me out for a nice meal and also makes me a special meal as well-lucky me!)

These cupcakes were nothing short of what I expected.  The reason they initially caught my eye was the word "cannoli".  I absolutely adore cannolis, and these cupcakes have a cannoli cream filling, and I put some on top as well.  After all I had some leftover, and I didn't want them to go to waste ;-) As if that wasn't enough, they are topped with an airy chocolate frosting...chocolate and cannoli cream might just be one of my favorite combinations ever! These cupcakes are also not terribly sweet-which I happen to love and according to Matt means that you can justify eating more than one!

They are also relatively easy to make and don't take much time at all.  For me, the hardest part was piping on the frosting-as you can see I'm still working on my piping skills...maybe I'll just have to go make these again to get more practice!

Cannoli Cupcakes

For the cupcakes:

1 stick unsalted butter, at room temperature
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 eggs
1/2 cup plain yogurt
1 teaspoon vanilla extract

For the filling:
1 cup ricotta cheese
1/4 cup mini chocolate chips
1 1/2 tablespoons sugar

1/2 teaspoon vanilla extract

For the frosting:
1 2/3 cup heavy cream
1/4 cup powdered sugar
1 tablespoon cocoa powder, unsweetened (preferably Dutch Processed)
1/4 cup mini chocolate chips

Preheat the oven to 350. Line a cupcake pan with paper liners.

Combine the butter and sugar together in the bowl of your stand mixer (or a large bowl if you're using a hand mixer) with the paddle attachment. Beat on medium speed until light and fluffy. Meanwhile, combine flour, baking powder and salt together in a bowl. Set aside. Add eggs, one at a time to the mixer, until fully combined. Then add in the yogurt and vanilla extract. Once everything is combined, reduce the mixer speed to low and slowly add in the flour mixture until a batter forms.

Divide the mixture evenly into the prepared cupcake pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the cupcake pan for 5 minutes before removing to a wire rack to cool completely.

To make the filling, squeeze all of the excess liquid from the ricotta cheese (or drain overnight in a strainer lined with paper towels placed over a bowl). Place the ricotta, mini chocolate chips, sugar and 1/2 teaspoon vanilla extract in the bowl of the stand mixer with the paddle attachment and beat on low speed until fluffy.

Cut a small circle, using a paring knife, in the top of each cupcake and pull out the center. Discard the centers (or set aside to eat later!). Transfer the ricotta mixture to a piping bag with a tip large enough for the mini chocolate chips to pass through and pipe into the center of each cupcake. Alternately, you can put the filling into a plastic food storage bag. Seal the bag and cut off one of the bottom corners so the filling can pass through. If you have leftover filling, top each cupcake with filling using a piping bag or food storage bag.

Prepare the frosting by combining the heavy cream, sugar and cocoa powder in the bowl of your stand mixer with the whisk attachment. Start on low speed and increase to medium-high beating until stiff peaks form.

Transfer to a large piping bag with a large star tip and pipe the frosting onto the cupcakes. Or just frost the cupcakes with a knife. Sprinkle the mini chocolate chips over each cupcake. Refrigerate until ready to serve.

Source: Very slightly adapted from A Taste of Home Cooking, Cookaholic Wife, Tide and Thyme, adapted from Fabulicious! by Teresa Giudice