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Chocolate Ricotta Cake with Pistachio Cream

Made With


Ricotta Cakes:

  • 2½ cups (12.6 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¾ cup hot water
  • 1 cup natural cocoa powder
  • 1 tablespoon espresso powder
  • 1 cup salted butter, at room temperature
  • 2 cups granulated white sugar
  • 1 cup Frigo® Whole Milk Ricotta Cheese, at room temperature
  • 2 teaspoons orange extract
  • 2 large eggs, slightly beaten, at room temperature


  • 2 cups confectioners sugar
  • 1½ cups marshmallow fluff
  • ½ cup salted butter, at room temperature
  • ½ cup Frigo® Whole Milk Ricotta Cheese
  • ½ cup pistachios, finely chopped

Optional Garnish:

  • ½ cup confectioners’ sugar
  • ½ cup candied orange peels
  • 1 cup pistachios, shelled and roughly chopped


Preheat the oven to 350°F.

Line two classic-sized cupcake tins with paper liners. In a large bowl, sift the flour, baking soda and sea salt together.

In a small saucepot, set at medium-high heat, vigorously whisk the hot water, cocoa powder and espresso powder together until smooth. When heated to a simmer, remove the mixture from the heat and reserve it to the side.

In the bowl of a stand mixer on high speed, beat the butter and the granulated sugar until light and fluffy, about 3 minutes. Add 1 cup of the Frigo® Whole Milk Ricotta Cheese and orange extract and beat together on high for 1 minute. Then, add the eggs and mix on low until just combined.

With the mixer still on low speed, gradually add the warm cocoa powder mixture and the flour mixture in 2 batches, beginning with the cocoa powder. Beat until the ingredients are blended after each addition. Be sure to fully incorporate each of the additions, but do not overmix.

Scoop a ¼ cup of the chocolate cupcake batter into the prepared cupcake cups. Bake 15–20 minutes or until a toothpick inserted in the middle comes out clean. While the cakes bake, make the filling. Then, let the cake cool completely on a wire rack.

To make the filling, beat the confectioners sugar, marshmallow fluff and butter together in the bowl of a stand mixer fitted with a paddle until well combined, about 2 minutes. Add the Frigo® Whole Milk Ricotta Cheese and beat on high for another minute. With a rubber spatula, gently fold in the pistachios. Reserve the filling in the refrigerator until you’re ready to use it.

Using the handle of a wooden spoon, make a hole in the top center of each cake by gently rotating the spoon handle in each hole to create a small divot in the center of the cupcake that’s slightly wider at the bottom than it is at the top.

Transfer the filling to a piping bag with the bottom corner snipped off. Pipe the marshmallow mixture into each cupcake so the top of each cupcake is flat. Then, using the back of a spoon, tamp down any marshmallow peaks to ensure that the filling is even with the top of the cupcake.

Before serving the cupcakes, garnish with a light dusting of confectioners’ sugar, candied orange peels and/or pistachios.


Rad Tip: Prepare a double-layered cake by dividing the cake batter between two 8-inch spring form cake pans (greased with cooking spray and lined with parchment paper) and bake for 40 minutes or until the toothpick comes out clean. Finish the cakes by spreading the prepared filling between cooled cakes, and garnish with a light dusting of confectioners’ sugar, candied orange peels and/or pistachios.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at

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