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Cannoli Cupcakes

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All the creamy, chocolatey, cinnamon-spiced magic of classic Italian cannoli packed into a soft, tender cupcake—perfect for parties, holidays, or everyday indulgence.

Ingredients

  • All-Purpose Flour: 1½ cups (180g) – Provides the structure for the cupcakes.
  • Granulated Sugar: ¾ cup (150g) – Sweetens and adds tenderness.
  • Baking Powder: 1½ teaspoons – Gives the cupcakes a beautiful lift.
  • Salt: ¼ teaspoon – Enhances the overall flavor.
  • Unsalted Butter: ½ cup (1 stick, softened) – Adds richness and moisture.
  • Eggs: 2 large – Bind the batter and add lightness.
  • Vanilla Extract: 1½ teaspoons – Gives a classic warm note.
  • Whole Milk: ½ cup (120ml) – Loosens the batter for a tender crumb.
  • Ricotta Cheese: 1 cup (250g, drained) – Creamy base for the filling.
  • Mascarpone Cheese: ½ cup (120g) – Adds silky texture to the frosting.
  • Powdered Sugar: 1 cup (120g) – Sweetens and stabilizes the frosting.
  • Mini Chocolate Chips: ⅓ cup – For that perfect cannoli crunch.
  • Cinnamon (optional): ¼ teaspoon – Adds a warm, spiced background note.

Instructions

  1. Preheat Your Equipment: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Combine Ingredients: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry.
  3. Prepare Your Cooking Vessel: Divide the batter evenly among the lined muffin cups, filling each about ⅔ full. Smooth the tops gently.
  4. Assemble the Dish: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a rack to cool completely.
  5. Cook to Perfection: While cupcakes cool, prepare the filling by mixing drained ricotta, mascarpone, powdered sugar, cinnamon, and chocolate chips until smooth. Chill for 15–20 minutes.
  6. Finishing Touches: Use a knife to cut out a small cone from the center of each cupcake. Fill with cannoli cream. Pipe more cream on top in a pretty swirl, then sprinkle with extra mini chips and a dusting of powdered sugar.
  7. Serve and Enjoy: Serve chilled or at room temperature. Pair with espresso or a cold glass of milk.

Notes

  • Note: Drain ricotta cheese thoroughly for the creamiest texture.
  • Note: Chill the filling before piping for best results.
  • Note: Use orange zest or pistachios for creative flavor twists.

Nutrition

Find it online: https://dishmio.com/cannoli-cupcakes/