Chocolate Ricotta Cupcakes

These cupcakes are amazing. We had them for our Valentine’s dinner for young women’s camp fundraiser. These were definitely a hit! If you want something a little different and yet surprisingly delicious. 







Chocolate Cake
1 cup baking cocoa
1 cup boiling water
1 cup butter
2 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt 
1 cup sour cream
Ricotta Layer
2 containers whole-milk ricotta cheese
1 cup sugar
1 teaspoon vanilla
4 eggs
2 boxes (6 serving size) chocolate instant pudding 
2 cups milk
3 cups cool whip 
1. Preheat oven to 350 degrees. Line 24 cupcake tins with the liners. 
2. In a pot bring water, cocoa and butter to a bowl. Then set aside.
3. Sift together dry ingredients for the chocolate cake. Then add remaining ingredients including cocoa mixture.
4. In a separate bowl mix together the ingredients for the ricotta layer. Whisk until well blended.
5. Fill each cupcake liner about a third full with cake batter. Divide the ricotta mixture evenly among the cupcakes.
6. Bake for about 30 minutes or until a toothpick comes out clean. Cool in the pan for about 10 minutes and then remove to a cooling rack. 
7. When the cupcakes are completely cooled, mix together the ingredients for the frosting. In a large bowl, beat the pudding mix and milk with stand mixer until well combined. Allow to set up. Fold in whipped cream. Pipe the frosting on top of cupcakes.


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7 thoughts on “Chocolate Ricotta Cupcakes”

  1. Thanks so much for sharing this delicious Chocolate Ricotta Cupcake with Foodie Friends Friday party this weekend. This is a wonderful Spring Holiday dessert. Pinning/sharing.

  2. HEY these sound amazing! Thank you for linking to last week's Tasty Tuesday linky party. I have pinned your recipes to Creative K Kid's Tasty Tuesday Pinterest board. I hope that you'll join us again this week with your new recipes.

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