Go Back
–+ servings
Cannoli Cupcakes
Print

Cannoli Cupcakes

Cannoli Cupcakes are the perfect holiday dessert! Filled with cannoli cream, topped with cannoli frosting, and they're decorated with mini chocolate chips and mini cannolis. They're sure to be a hit with your family and friends!
Course Dessert
Cuisine Italian
Keyword cannoli, cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes

Ingredients

Cupcake

  • 1 ¼ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ cup vegetable oil
  • ½ cup milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Cannoli Filling

  • ¼ cup ricotta cheese
  • ½ cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • ¼ cup mini chocolate chips
  • pinch of cinnamon about 1/16th teaspoon

Frosting

  • 4 tablespoons butter softened
  • 4 ounces mascarpone cheese softened
  • 2 cups confectioner's sugar
  • 1 teaspoon pure vanilla extract

Instructions

Cupcake

  • Preheat your oven to 375F and line 12 muffin tins with paper liners.
  • In a large bowl, whisk together the flour, sugar, and baking powder.
  • Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine-- just until no large lumps of flour remain. You don’t want to overmix.
  • Divide the batter between the muffin tins. I use a ¼ cup cookie scoop to ensure they’re all the same size.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cupcakes to a wire rack to cool.

Cannoli Filling

  • In a small bowl, whisk together the ricotta, confectioner's sugar, and vanilla.
  • Add the chocolate chips and cinnamon and stir to combine. Set aside until ready to use.

Frosting

  • Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy.
  • With the mixer on low, slowly the confectioner's sugar followed by the vanilla extract.
  • Turn the mixer to high speed and beat the icing until it becomes light and fluffy.
  • Transfer the frosting to a piping bag fitted with your choice of tip.

Assemble

  • Scoop a small hole out of the center of each cupcake.
  • Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
  • Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
  • Store any leftover cupcakes in an airtight container in the fridge for up to two days.