Description
Italian Love Cake Cupcakes feature rich chocolate cake with a creamy ricotta center and fluffy whipped chocolate frosting. These mini Valentine’s desserts are inspired by the classic Italian Love Cake and perfect for romantic celebrations or party tables.
Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup (180ml) whole milk
- ⅓ cup (80ml) vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup (180ml) hot water or brewed coffee
- 1½ cups (375g) whole milk ricotta cheese
- ½ cup (100g) granulated sugar (for filling)
- 1 large egg (for filling)
- 1 teaspoon vanilla extract (for filling)
- ¼ teaspoon almond extract (optional)
- 1 cup (240ml) heavy whipping cream
- 1 cup (120g) powdered sugar
- ¼ cup (25g) unsweetened cocoa powder (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Chocolate shavings (optional)
- Heart sprinkles (optional)
- Fresh raspberries (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix ricotta, sugar, egg, vanilla, and almond extract until smooth. Set aside.
- In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, milk, oil, and vanilla. Mix until combined.
- Slowly stir in hot water or coffee until batter is smooth and thin.
- Fill cupcake liners about ⅔ full with chocolate batter.
- Spoon about 1 tablespoon of ricotta mixture into the center of each cupcake.
- Bake for 18–22 minutes until edges are set and tops spring back lightly.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
- In a chilled bowl, whip heavy cream to soft peaks.
- Add powdered sugar, cocoa powder, and vanilla. Whip to medium peaks.
- Pipe or spread frosting onto cooled cupcakes.
- Chill for at least 30 minutes before serving.
Notes
- Drain ricotta in a fine mesh sieve if watery.
- Add ½ cup mini chocolate chips to batter for extra richness.
- Store refrigerated up to 2 days.
- For deeper flavor, use brewed espresso instead of water.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg