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Italian Love Cupcakes
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Prep Time:
15 minutes
Total Time:
1 hour 25 minutes
Indulgent fudge cupcakes with Italian flair - ricotta cheese filling, rich chocolate frosting, and delicate white chocolate shavings.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 containers (15 oz each) whole-milk ricotta cheese
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 box (6-serving size) chocolate instant pudding and pie filling mix
  • 1 cup milk
  • 1 1/2 cups whipped cream or Cool Whip frozen whipped topping, thawed
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer to beat the Cake Layer ingredients on low speed for 30 seconds. Then, increase the speed to medium and beat for 2 minutes, scraping the bowl occasionally.
  • Combine the Ricotta Layer ingredients in a large bowl until well mixed.
  • Fill each muffin cup one-third full with cake batter, reserving any excess. Distribute the ricotta mixture evenly among the cups.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes before removing from the muffin cups to a cooling rack. Allow them to cool completely for about 30 minutes.
  • Once the cupcakes have cooled down, prepare the frosting. In a large bowl, whisk together the pudding mix and milk until well combined. Gently fold in the whipped cream. Pipe the frosting onto the cupcakes.

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