Italian Love Cupcakes

Health score
1%
Italian Love Cupcakes
85 min.
24
203kcal

Suggestions


Indulge in a delightful treat that combines the rich flavors of Italy with the comforting essence of a classic cupcake. Introducing Italian Love Cupcakes, a dessert that promises to enchant your taste buds and impress your guests. These cupcakes are not just any ordinary dessert; they are a harmonious blend of moist chocolate cake and creamy ricotta filling, creating a unique experience that will leave you craving more.

Imagine sinking your teeth into a soft, chocolatey exterior, only to discover a luscious ricotta center that adds a delightful creaminess to each bite. Topped with a light and airy whipped cream frosting, these cupcakes are the perfect balance of sweetness and richness. Whether you're celebrating a special occasion or simply treating yourself, Italian Love Cupcakes are sure to elevate any dessert table.

With a preparation time of just 85 minutes, you can easily whip up a batch of 24 cupcakes to share with family and friends. Each cupcake is a mere 203 calories, making them a guilt-free indulgence that you can enjoy without hesitation. So, gather your ingredients and get ready to create a dessert that not only looks stunning but also tastes divine. Your loved ones will be asking for seconds, and you’ll be the star of the kitchen!

Ingredients

  • box chocolate cake mix 
  • 1.3 cups water 
  • 0.5 cup vegetable oil 
  •  eggs 
  • 30 oz ricotta cheese 
  • 0.8 cup sugar 
  • teaspoon vanilla 
  •  eggs 
  • box peach pie filling instant (6-serving size)
  • cup milk 
  • 1.5 cups cool whip frozen thawed

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. In large bowl, beat Cake
  4. Layer ingredients with electric mixer on low speed 30 seconds. Increase speed to medium; beat 2 minutes, scraping bowl occasionally.
  5. In separate large bowl, mix Ricotta
  6. Layer ingredients until combined.
  7. Fill each muffin cup about one-third full with cake batter (you may not use all the batter). Divide ricotta mixture evenly among cups.
  8. 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.
  9. 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.

Nutrition Facts

Calories203kcal
Protein13.71%
Fat43.67%
Carbs42.62%

Properties

Glycemic Index
5.63
Glycemic Load
4.83
Inflammation Score
-2
Nutrition Score
5.2347826439401%

Nutrients percent of daily need

Calories:202.75kcal
10.14%
Fat:10.12g
15.56%
Saturated Fat:4.39g
27.44%
Carbohydrates:22.21g
7.4%
Net Carbohydrates:21.76g
7.91%
Sugar:14.54g
16.16%
Cholesterol:67.78mg
22.59%
Sodium:204.44mg
8.89%
Alcohol:0.06g
100%
Alcohol %:0.07%
100%
Protein:7.14g
14.29%
Selenium:11.68µg
16.69%
Phosphorus:143.47mg
14.35%
Calcium:125.56mg
12.56%
Vitamin B2:0.2mg
11.82%
Iron:1.17mg
6.52%
Vitamin B12:0.36µg
5.98%
Folate:22.24µg
5.56%
Zinc:0.78mg
5.19%
Vitamin A:252.22IU
5.04%
Copper:0.09mg
4.61%
Magnesium:15.64mg
3.91%
Potassium:135.02mg
3.86%
Vitamin B1:0.05mg
3.53%
Vitamin B5:0.33mg
3.35%
Vitamin E:0.46mg
3.05%
Vitamin D:0.44µg
2.93%
Vitamin B6:0.06mg
2.8%
Vitamin K:2.83µg
2.69%
Manganese:0.05mg
2.35%
Vitamin B3:0.36mg
1.81%
Fiber:0.45g
1.8%