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Italian Love Cupcakes

Blogger Stephanie Wise of Girl versus Dough turns a classic Italian treat into tasty cupcakes.

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 (4) 4 Reviews
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  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 24

Ingredients

Cake Layer

1
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
1 1/4
cups water
1/2
cup vegetable oil
3
eggs

Ricotta Layer

2
containers (15 oz each) whole-milk ricotta cheese
3/4
cup sugar
1
teaspoon vanilla
4
eggs

Frosting

1
box (6-serving size) chocolate instant pudding and pie filling mix
1
cup milk
1 1/2
cups whipped cream or frozen (thawed) whipped topping

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, beat Cake Layer ingredients with electric mixer on low speed 30 seconds. Increase speed to medium; beat 2 minutes, scraping bowl occasionally.
  • 3 In separate large bowl, mix Ricotta Layer ingredients until combined.
  • 4 Fill each muffin cup about one-third full with cake batter (you may not use all the batter). Divide ricotta mixture evenly among cups.
  • 5 Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
  • 6 When cupcakes are completely cooled, make frosting. In large bowl, beat pudding mix and milk with whisk until combined and set. Fold in whipped cream. Pipe frosting on top of cupcakes.

EXPERT TIPS

Expert Tips

Garnish cupcakes with white chocolate shavings or chocolate chips.

Cupcakes taste even better the next day if covered and chilled overnight.

Any leftover cake batter can be baked into regular cupcakes then frozen for a later use.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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