If you love the classic flavors of Italian pastries but want something a little more playful (and much easier than frying shells!), Cannoli Cupcakes are about to become your favorite treat. These delightful cupcakes have a tender, vanilla-speckled cake with mini chocolate chips baked throughout, a creamy ricotta-mascarpone filling tucked inside, and a swirl of sweet whipped cream on top. They capture everything we adore about cannoli—crunch, creaminess, and a hit of chocolate—in a hand-held, party-ready dessert that always inspires conversation and second helpings.
Ingredients You’ll Need
What makes Cannoli Cupcakes truly special is how each ingredient blends simplicity with pure indulgence. Every one is chosen for a reason: to build flavor, create a dreamy texture, and evoke those classic bakery vibes. Let’s take a closer look at each component and why it matters.
- All-purpose flour: The backbone of your cupcakes for that soft, fluffy crumb everyone loves.
- Baking powder: Gives your cupcakes a light rise so they’re never dense or heavy.
- Salt: Just a small touch enhances the overall flavor—don’t skip it!
- Unsalted butter, softened: Brings richness and moisture; make sure it’s soft for easy creaming.
- Granulated sugar: Adds sweetness and helps with that gorgeous golden color.
- Large eggs: Key for structure and a tender bite.
- Vanilla extract: Just a teaspoon brings the most amazing warmth and aroma.
- Whole milk: Keeps your cupcakes moist—you could even swap for buttermilk for extra tang!
- Mini chocolate chips: A nod to classic cannoli, these bring little bursts of chocolate throughout.
- Ricotta cheese (drained): Essential for authentic cannoli flavor; thoroughly draining prevents a soggy filling.
- Mascarpone cheese: Makes the filling ultra creamy with a slight tanginess.
- Powdered sugar: Used in both the filling and topping for gentle sweetness and melt-in-your-mouth texture.
- Heavy cream: Whips up into a luscious cloud for topping the cupcakes.
- Extra mini chocolate chips (for garnish): Playful, pretty, and adds just the right chocolate crunch.
- Optional powdered sugar (for dusting): Gives that bakery-ready finishing touch and a professional look.
How to Make Cannoli Cupcakes
Step 1: Mix the Dry Ingredients
Start your journey by whisking together the flour, baking powder, and salt in a medium bowl. This quick step ensures even distribution so your Cannoli Cupcakes rise beautifully and every bite is perfectly seasoned. Set the bowl aside—you’ll come back for it soon!
Step 2: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture turns pale and fluffy. This helps incorporate air for a light cupcake texture. Take your time here; a few extra minutes makes all the difference!
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. The eggs bind everything together, and the vanilla gives that unmistakable bakery aroma that makes everyone’s mouth water.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and milk to your butter mixture, beginning and ending with the dry mix. Go slow and mix just until combined—you want a smooth batter with no over-mixing. Finally, fold in the mini chocolate chips for those classic cannoli pops of chocolate!
Step 5: Fill and Bake
Divide the batter evenly among 12 cupcake liners in your muffin pan. Pop them into a preheated 350°F (175°C) oven and bake for 18 to 20 minutes, or until a toothpick comes out clean and the tops spring back when touched. Cool them completely before filling (it’s hard to wait, but totally worth it!).
Step 6: Make the Cannoli Filling
In a medium bowl, beat together the drained ricotta, mascarpone, powdered sugar, and vanilla until the mixture is smooth and creamy. Gently fold in the mini chocolate chips for that must-have texture. This filling is so good, you just might want to sneak a little spoonful for yourself!
Step 7: Core and Fill the Cupcakes
Once the cupcakes are totally cool, use a cupcake corer or a small knife to remove a bit from the center of each one. Pipe or spoon the luscious cannoli filling inside (a piping bag makes it extra easy). Don’t be afraid to fill them generously!
Step 8: Whipped Cream Topping
Whip the heavy cream with powdered sugar until stiff peaks form. Pipe or spread this dreamy topping onto each cupcake, swirling it high for maximum delight. The lightness is the perfect finish to the rich, decadent center.
Step 9: Garnish
Sprinkle extra mini chocolate chips over the whipped cream—don’t be shy! Give each cupcake a dusting of powdered sugar if you’d like, and watch them transform into little bakery masterpieces.
How to Serve Cannoli Cupcakes
Garnishes
The finishing touches are what make Cannoli Cupcakes truly irresistible. Top with extra mini chocolate chips for playful crunch and sprinkle a veil of powdered sugar over the whipped cream for a classic cannoli look. For a little extra flair, try a twist of candied orange peel or a few toasted pistachios—either way, they look absolutely stunning on a dessert platter.
Side Dishes
Pair these cupcakes with a shot of espresso, a frosty glass of milk, or even some fresh fruit. If you’re hosting a celebration, consider setting them alongside other Italian treats like tiramisu or almond biscotti. They also shine as a sweet ending to any meal with pasta or pizza.
Creative Ways to Present
For birthday parties or baby showers, try displaying Cannoli Cupcakes on a classic tiered cupcake stand with colorful liners to match your theme. Or, arrange them in a circle on a big white platter with a dusting of cocoa powder for an elegant twist. Mini versions (baked in mini muffin tins) are always a hit for bite-sized snacking at potlucks or brunches.
Make Ahead and Storage
Storing Leftovers
If you have cupcakes left over (a rare event!), simply store them in an airtight container in the refrigerator. The filling and topping both require a cool environment, and they’ll stay fresh and tasty for up to 2–3 days. A quick note: let them sit at room temperature for a few minutes before serving for the softest bite.
Freezing
You can absolutely freeze Cannoli Cupcakes—just wait to fill and frost them until you’re ready to serve. Freeze the cooled, unfilled cupcakes tightly wrapped for up to two months. When it’s time to enjoy, defrost at room temperature, add the filling and topping, and they’ll taste freshly baked.
Reheating
Since these cupcakes are meant to be enjoyed chilled or at room temperature, there’s no need to reheat them. If you do need to soften a chilled cake base slightly, a quick 10-second zap in the microwave (before filling and topping) will do the trick. But otherwise, serve them straight from the fridge—and watch them disappear.
FAQs
Can I use only ricotta in the filling?
You can use just ricotta, but mascarpone brings extra creaminess and stability. If you use solely ricotta, make sure to drain it very thoroughly, and expect a slightly grainier texture—still delicious, just different!
Do I have to use mini chocolate chips?
Mini chocolate chips are traditional and distribute perfectly in both the batter and the filling, but you can chop up regular chocolate or use dark chocolate chips for a more intense flavor. Be sure the pieces are small enough that they don’t sink or make the cupcakes crumbly.
How do I core the cupcakes without a special tool?
No worries! Simply use a small, sharp paring knife to cut a cone-shaped divot from the center of each cooled cupcake. The removed pieces can even be nibbled as a baker’s reward or pressed gently back on top as a plug after filling.
Can I make these gluten-free?
Absolutely! Substitute your favorite cup-for-cup gluten-free all-purpose flour blend. Just be aware the texture may be slightly different, but the flavor will still be classic Cannoli Cupcakes goodness.
Should I serve Cannoli Cupcakes chilled or at room temperature?
They’re tasty both ways, but for the creamiest filling and fluffiest texture, serve slightly chilled. Take them out of the refrigerator 10–15 minutes before serving for that ideal soft cake and velvety filling experience.
Final Thoughts
If you’re searching for a dessert that wows, delights, and satisfies every sweet craving, Cannoli Cupcakes are the answer. With their playful surprise centers and rich, creamy toppings, they capture all the joy of traditional cannoli in an easy, shareable form. I hope you’ll bake a batch soon—let me know how much you and your loved ones enjoy every bite!
Print
Cannoli Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of classic Italian cannoli and fluffy cupcakes with these scrumptious Cannoli Cupcakes. These treats feature a tender vanilla cupcake filled with a luscious cannoli cream, topped with a dollop of mascarpone frosting and a sprinkle of chocolate chips. Each bite is a taste of Italy in a convenient handheld form.
Ingredients
Cupcake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup mini chocolate chips
Cannoli Filling:
- 1 cup ricotta cheese (drained)
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Topping:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- extra mini chocolate chips for garnish
- optional powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, then mix in the vanilla.
- Alternate Ingredients: Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Fold in the mini chocolate chips.
- Bake: Divide the batter evenly among cupcake liners and bake for 18–20 minutes. Cool completely.
- Prepare Filling: Mix the drained ricotta, mascarpone, powdered sugar, and vanilla until smooth. Fold in the chocolate chips.
- Fill Cupcakes: Core the centers of cooled cupcakes and fill with cannoli filling.
- Make Topping: Whip heavy cream and powdered sugar to stiff peaks. Pipe or spread on top of the cupcakes. Garnish with chocolate chips and powdered sugar.
- Chill: Refrigerate until ready to serve.
Notes
- Be sure to drain the ricotta thoroughly to avoid a watery filling.
- Store cupcakes in the fridge and consume within 2–3 days for best taste.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 105mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
