Description
Mini Chocolate Chip Ricotta Cakes are fluffy, moist treats that combine the creaminess of ricotta cheese with the sweetness of chocolate chips, perfect for any occasion.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the ricotta cheese, granulated sugar, eggs, and vanilla extract. Mix until smooth and creamy.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Gently fold in the mini chocolate chips.
- Grease a muffin tin or line it with paper liners. Spoon the batter evenly into the cups, filling each about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve as-is, or dust with powdered sugar for a simple, elegant touch. Enjoy!
Notes
- Store in an airtight container at room temperature for up to three days.
- For longer storage, freeze for up to a month.
- Reheat in the microwave for 10-15 seconds.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Mini Chocolate Chip Ricotta Cakes, dessert, baking, chocolate, ricotta