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Cannoli Cupcakes

  • Author: Adapted from The Einkorn Cookbook by Shanna and Tim Mallon
  • Prep Time: 8 hours 40 mins
  • Cook Time: 25 mins
  • Total Time: 9 hours 5 mins
  • Yield: 24 cupcakes 1x

Scale

Ingredients

For cupcakes:

  • 1 1/2 cups coconut sugar, processed to a powder in food processor*
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup olive oil
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 3/4 cups all-purpose einkorn flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 1/4 cup milk
  • 1/2 cup plain full-fat yogurt
  • 1/4 cup water

For filling and topping:

  • 32 ounces whole milk ricotta cheese
  • 1 1/2 cups coconut sugar, processed to a powder in food processor
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 ounces dark chocolate, finely chopped, divided
  • Zest of 1 lemon
  • Chopped pistachios, for topping

Instructions

  1. Heat oven to 350 degrees F. Line 24 muffin cups with paper baking liners.
  2. In large bowl with electric hand mixer or in bowl of stand mixer, beat powdered coconut sugar, butter and olive oil 1 to 2 minutes until creamy and smooth. Beat in eggs, one at a time, then add vanilla. In separate medium bowl, whisk flour, baking powder and salt to combine. In small bowl, whisk milk, yogurt and water to combine.
  3. To butter-sugar mixture add flour mixture and milk mixture alternately, mixing after each addition until just combined. Divide batter evenly among prepared muffin cups.
  4. Bake 25 to 35 minutes until toothpick inserted in center comes out clean. As quickly as possible, transfer cupcakes to cooling rack to cool completely and prevent cakes from falling (though they may sink the middles anyway, and that’s OK. You’ll frost them later and won’t even notice).
  5. To make filling, line strainer with cheesecloth. Place ricotta in strainer over large bowl. Cover with plastic wrap and kitchen towel. Weigh down with heavy object (such as another smaller, heavy ceramic bowl) and drain in refrigerator 8 hours or overnight.
  6. The next day, in large bowl with electric hand mixer or in bowl of stand mixer, beat ricotta until smooth and creamy. Stir in powdered coconut sugar, cinnamon and vanilla, then beat in until smooth. Stir in lemon zest. Fold in 1 1/2 ounces chopped chocolate (reserve remainder for topping).
  7. Scoop or cut out centers of cupcakes (eat scraps or save them for another use). Fill and frost cupcakes with ricotta mixture. Sprinkle tops with remaining chopped chocolate and chopped pistachios. Store in refrigerator up to 1 day.
  8. *NOTE: To process sugar to a powder, simply place the sugar in the food processor work bowl and process on high about 1 to 2 minutes until the sugar is very fine and powdery. Unfrosted/unfilled and fully cooled cupcakes can be frozen, but thaw them a day before frosting and serving.