I created this recipe when thinking about how I could convert one of my favorite desserts, cannoli, into a Chocolate Orange Cannoli Cupcakes. Incredibly easy to make, decadently chocolatey, not too sweet, with a beautifully light texture and moist within. A great combination of textures and flavors. These cupcakes have an Italian flavor and wow factor for a dinner party dessert. Deliciously naughty.
After our friends have tried my creation I have merited the title of genius from them and the title of darling from my husband. Have a sweet weekend my dear readers!
Chocolate Orange Cannoli Cupcakes & Cacao Nibs
- For chocolate cannoli cream:
- 3 cups ricotta cheese, drained overnight
- 1 1/2 cup confectioners’sugar, sifted
- 1 1/2 tsp pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- For orange-chocolate cupcakes:
- 1 1/3 cups self-rising flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup superfine sugar
- 2 eggs, lightly beaten
- 2/3 cup milk
- 1/2 cup unsalted butter, melted
- 1 Tbsp. finally grated orange zest
- cacao nibs for serving
To make a chocolate cannoli cream: Place drained ricotta in the bowl of a stand mixer fitted with the paddle attachment. Beat the ricotta on medium speed for 2 to 3 minutes or until smooth. Add the confectioners’ sugar, cocoa powder, and vanilla. Beat until fluffy and very smooth. Taste the mixture, if you would like it sweeter add more confectioners’ sugar and beat until smooth. Place filling in an airtight container and refrigerate. The filling can be made one day in advance.
Preheat an oven to 350°F.
Line twelve standard muffin cups with paper liners.
Sift the flour and cocoa into a large bowl, then stir in the sugar. Add the eggs, milk, melted butter, and orange zest and beat with electric beaters for 2 minutes, or until well combined and smooth.
Divide the mixture evenly among the paper liners. Bake for 18-20 minutes, or until a skewer comes out clean when inserted into the center of a cupcake. Transfer onto a wire rack to cool.
Decorate each cupcake with chocolate cannoli cream and cacao nibs.
The filling can be made one day in advance.