HAPPY BIRTHDAY TO MY HUSBAND!
Man, I really tried to stay off the cupcake train. They are (were? hey, are cronuts still a thing?) such a trendy dessert, especially in the NYC area where we live, and it’s pretty easy to get cupcake-weary around here. But honestly, they’re just so good. I get it. Portable, sweet, and so many dimensions- between the type of cake, the frosting, and oh wait, is that a delicious filling in there?- they are the perfect portion-controlled dessert.
That is, unless you have two. Or seven. Who’s counting?
Last year, I made PJ a bunch of tasty red velvet whoopie pies. This year, I went for delicious cannoli cake filling, and rich chocolate buttercream, with an amazingly light and fluffy white cake as the base.
This one’s for you, honey. I’m so blessed to have you in my life, to have you by my side throughout everything. You are my best friend and I can’t wait to celebrate so many more birthdays together.
I made you these cupcakes, my love. They remind me of our wedding cake and the best day of my life so far. Hope you enjoy 🙂
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (2 sticks) butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 cup (8 oz.) ricotta cheese
- 2 tbsp sugar
- 1 tsp vanilla extract
- ½ cup whipping cream
- ½ cup mini chocolate chips
- 2 sticks butter, softened
- ⅔ cup cocoa powder
- 1 tsp vanilla extract
- 2-3 cups powdered sugar
- 3 tbsp milk
- Preheat the oven to 350°F. Line a cupcake pan with paper liners. Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
- In a large bowl, cream together the butter and shortening with an electric mixer or stand mixer. Add the sugar one cup at a time, fully incorporating each cup before adding the next. Add the eggs one at a time, again making sure each one is beaten in before adding the next. Scrape down the sides of the bowl with a spatula every so often.
- Alternate adding the flour mixture and the buttermilk to the batter, starting and ending with the flour mixture, and making sure to scrape down the sides of the bowl with a spatula every so often. Mix on high for a few seconds to get everything incorporated.
- Pour batter into cupcake liners until they’re ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the cupcake comes out clean. Allow cupcakes to cool completely on a wire rack.
- While cupcakes are baking, beat the whipped cream to stiff peaks using an electric mixer. In a medium bowl, beat together the ricotta, sugar, and vanilla in a medium bowl. Fold in the whipped cream and mini chocolate chips. Set aside until ready to assemble the cupcakes.
- Beat together softened butter and cocoa powder in a large bowl with an electric mixer. Add the vanilla extract and beat again. Add the powdered sugar, ½ cup at a time, tasting after each addition until you reach your desired sweetness. If you feel the frosting is too thick, add a tablespoon of milk at a time until you reach the consistency you like.
- Using a paring knife, small offset spatula, or cupcake coring tool, carve out a little cylinder in the middle of each cupcake. Pipe or scoop in cannoli cream into the cupcakes.
- Pipe on chocolate buttercream with a pastry bag or apply with an offset spatula. Serve and enjoy!
Recipe for the world’s best white cake from Add A Pinch. Cannoli cream recipe and chocolate buttercream original to Total Noms.
Happy Eating 🙂