The ricotta adds a richness and density, much like sour cream would, but also creates a fudgey consistency.
By Liz Swartz
- 1 cup ricotta cheese
- 2 eggs
- 1⅓ cup milk
- 1 tsp vanilla
- 4 tbsp unsalted butter, melted and cooled
- 2 cups flour
- 1½ cups sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅔ cup cocoa powder
- Pistachio Pudding, prepared according to the box
- Preheat your oven to 350.
- Whisk together all of your dry ingredients (cocoa, flour, baking powder, salt) so that they're mixed well.
- With an electric mixer, cream the butter and sugar until it is light and fluffy - about 3 minutes. Then beat in your eggs, vanilla, and ricotta and mix thoroughly.
- Mix in your dry mixture until just combined, don't overmix it. Spoon batter into cupcake liners and bake for 20-25 minutes, until they bounce back to your touch. Let them cool in the pan for 5 minutes then transfer them to a cooling rack. Let them cool completely before you spread the pistachio pudding on top.
- The second half of this recipe is the pistachio pudding. It was as easy as using an instant mix and spreading that stuff all over the chocolate cupcakes.