Cannoli Cupcakes are a fun twist on a classic dessert. They combine soft vanilla cupcakes with a creamy ricotta filling, sweetened just right and mixed with mini chocolate chips. Easy to make and full of flavor, they’re the perfect treat for any occasion.
Why We Love This Cannoli Cupcakes Recipe
There’s something extra special about desserts that combine two classics into one irresistible treat. That’s exactly what you get with Cannoli Cupcakes. You’re taking the essence of a traditional Italian pastry and tucking it inside a soft cupcake shell. Each bite delivers that familiar creaminess with a smooth vanilla cake base and a surprise center that’s light, fluffy, and dotted with chocolate chips.
This recipe is also wonderfully easy. You don’t need to be a trained baker to pull this off. With the help of a boxed vanilla cake mix and a homemade ricotta-cream cheese frosting, you’ll create cupcakes that taste like they came straight from a bakery. They’re also fun to decorate and even more fun to eat. Whether you’re hosting a dinner party, baking for a birthday, or just trying something new, these Cannoli Cupcakes will become a go-to favorite.
Ingredients about Cannoli Cupcakes
To make these cupcakes, you’ll need ingredients that are easy to find and simple to work with. The combination of vanilla cake and creamy filling creates a perfect balance of flavors.
Vanilla Cake Mix
This forms the base of the cupcakes and keeps the recipe quick and easy. Use the ingredients listed on the box to prepare the batter.
Unsalted Butter
Used in the frosting for richness and smooth texture. If using salted butter, reduce any added salt in the recipe to keep the flavor balanced.
Cream Cheese
Gives the frosting a creamy, tangy base that pairs perfectly with ricotta. Make sure it’s fully softened for smooth blending.
Whole Milk Ricotta Cheese
Essential for authentic cannoli flavor. Always use whole milk ricotta, and drain it first if it’s watery to avoid a runny frosting.
Powdered Sugar
Sweetens and thickens the frosting. Regular granulated sugar won’t work as a substitute due to its texture.
Vanilla Extract
Enhances the overall flavor of the frosting with a warm, sweet aroma. Real vanilla works best for this dessert.
Ground Cinnamon
Adds a subtle warmth and depth of flavor that complements the ricotta and chocolate.
Kosher Salt
Balances sweetness and enhances the other flavors. If you’re using salted butter, reduce or skip this.
Mini Chocolate Chips
Folded into the frosting to create a fun texture and give that classic cannoli touch.
Regular Chocolate Chips
Melted and drizzled on top for a rich, glossy finish. Use good quality chocolate for the best flavor.
Coconut Oil
Mixed with the chocolate to help it melt smoothly and create a shiny topping.
How to Make Cannoli Cupcakes Directions
First, start by preparing your oven. Preheat it to 350°F and line two standard cupcake pans with paper liners. This recipe yields 24 cupcakes, so you’ll need two 12-cup pans ready to go.
Next, prepare the cake batter according to the instructions on the vanilla cake mix box. Follow the directions carefully and mix until your batter is smooth. Once the batter is ready, pour it evenly into the cupcake liners, filling each about two-thirds full. Bake the cupcakes for around 20 minutes, or until a toothpick inserted into the center of one comes out clean. Set them aside to cool completely. Don’t skip this step—cooling is important before adding any filling or frosting.
While the cupcakes are cooling, it’s time to make your rich and creamy cannoli frosting. In a large mixing bowl, combine the softened butter, cream cheese, and ricotta. Use an electric mixer to beat the mixture until it’s light and fluffy. Add in the powdered sugar, vanilla extract, cinnamon, and salt. Continue to beat the frosting until it’s smooth and creamy. Once it’s ready, fold in the mini chocolate chips. These little bites of chocolate will add a fun texture and flavor.
When your cupcakes are completely cool, use a small spoon or a cupcake corer to scoop out a little well in the center of each cupcake. Don’t dig too deep—just enough space to hold a bit of the frosting.
Transfer your frosting to a piping bag or a resealable plastic bag with the tip cut off. Pipe the frosting into the center of each cupcake and swirl it on top for a decorative touch.
Now it’s time to make the chocolate topping. In a microwave-safe bowl, combine the regular chocolate chips and coconut oil. Microwave the mixture at 50% power in 30-second intervals, stirring between each one until the chocolate is fully melted and smooth. Allow it to cool slightly before spooning it gently over each frosted cupcake.
Let the chocolate set slightly before serving. The combination of creamy filling and rich chocolate creates the ultimate dessert experience.
How to Serve Cannoli Cupcakes
When it’s time to serve your Cannoli Cupcakes, keep things simple and elegant. You can place them on a cake stand or decorative tray for a stunning display. The visual appeal of the swirled frosting and glossy chocolate topping makes them party-ready even without extra decoration.
For special occasions, feel free to dress them up a little more. A dusting of powdered sugar, a sprinkle of extra mini chocolate chips, or a tiny curl of dark chocolate on top adds a fancy touch. These cupcakes pair perfectly with coffee, espresso, or even a tall glass of cold milk.
They also make great desserts for gatherings because they’re already portioned out—no cutting or serving tools required. Everyone gets their own bite-sized treat with a burst of flavor in every mouthful.
Expert Tips: Cannoli Cupcakes
- Use Full-Fat Ricotta: For the best texture and taste, stick with whole milk ricotta. It helps the frosting stay thick and creamy.
- Drain Ricotta if Needed: If your ricotta seems watery, let it drain through a cheesecloth or fine strainer before mixing. This keeps your frosting from becoming runny.
- Don’t Overmix the Batter: Follow the cake mix instructions closely and avoid overmixing to ensure light, fluffy cupcakes.
- Let Cupcakes Cool Completely: Warm cupcakes will melt the frosting and ruin the final look. Be patient during the cooling process.
- Microwave Chocolate Slowly: Melt the chocolate in short bursts on low power to prevent burning or seizing.
- Use Quality Ingredients: High-quality chocolate chips and real vanilla extract can really boost the flavor of your final dessert.
Avoiding common mistakes like using low-fat dairy or skipping the cooling step will help your cupcakes turn out just right every time.
How to Store Cannoli Cupcakes
To store Cannoli Cupcakes, first make sure they are fully cooled and that the frosting and chocolate topping have set. Place them in an airtight container to keep them fresh.
You can keep them at room temperature for up to one day if your kitchen isn’t too warm. For longer storage, refrigerate them. They’ll last in the fridge for up to 4 days. Before serving, allow them to sit at room temperature for about 30 minutes to take off the chill and bring back the soft texture of the frosting.
If you want to make them ahead of time, you can bake the cupcakes a day in advance and store them unfilled. Prepare and add the frosting on the day you plan to serve them for the best results.
Variation of Cannoli Cupcakes
There are so many ways to customize this recipe to fit your taste or occasion:
- Mini Cannoli Cupcakes: Use a mini muffin pan to make bite-sized versions for parties or buffets.
- Chocolate Cupcake Base: Switch out the vanilla cake mix for chocolate if you love deeper flavors.
- Citrus Zest: Add a bit of orange or lemon zest to the frosting for a fresh twist.
- Nut Topping: Sprinkle crushed pistachios or almonds on top of the chocolate for a bit of crunch.
- Mascarpone Frosting: Swap ricotta with mascarpone for a slightly richer taste.
- Fruit Garnish: Top each cupcake with a thin strawberry slice or raspberry for color and flavor contrast.
Feel free to get creative and make these cupcakes your own. You can experiment with different toppings, frostings, or mix-ins to match the season or your personal preferences.
Frequently Asked Questions
Can I make Cannoli Cupcakes ahead of time?
Yes, you can bake the cupcakes in advance and store them unfilled. Add the frosting and topping closer to serving for the best texture.
What’s the best ricotta to use?
Whole milk ricotta works best for a creamy and rich frosting. If it’s watery, drain it before using.
Do these cupcakes need to be refrigerated?
Yes, once frosted, they should be stored in the refrigerator to keep the frosting firm and fresh. Let them come to room temperature before serving.
Can I use homemade cake batter instead of a mix?
Absolutely! If you prefer to make your own vanilla cake from scratch, that works just as well.
Cannoli Cupcakes
Equipment
- Cupcake pans
- Mixing Bowls:
- Electric Mixer
- Piping bag or resealable plastic bag
- Microwave-safe bowl
Ingredients
Cupcakes
- 1 box vanilla cake mix plus ingredients listed on the box
Cannoli Frosting
- 0.5 cup unsalted butter softened
- 8 ounce cream cheese softened
- 0.5 cup whole milk ricotta cheese
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon kosher salt
- 0.33 cup mini chocolate chips
Chocolate Topping
- 1 cup regular chocolate chips
- 2 tablespoons coconut oil
Instructions
- Preheat oven to 350°F and line two standard cupcake pans with liners.
- Prepare vanilla cake batter according to box directions and divide evenly among liners, filling each about 2/3 full.
- Bake for 20 minutes or until a toothpick comes out clean. Let cupcakes cool completely.
- Meanwhile, make the frosting. In a large bowl, beat together butter, cream cheese, and ricotta until light and fluffy.
- Add powdered sugar, vanilla, cinnamon, and salt. Beat until smooth. Fold in mini chocolate chips.
- Once cupcakes are cool, core the center of each with a spoon or cupcake corer.
- Pipe frosting into the center and swirl it on top of each cupcake.
- In a microwave-safe bowl, melt chocolate chips and coconut oil at 50% power in 30-second intervals, stirring in between.
- Let melted chocolate cool slightly, then spoon over each frosted cupcake. Let set before serving.