Cannoli Cupcakes
A fun twist on a classic dessert, these Cannoli Cupcakes combine soft vanilla cupcakes with a creamy ricotta filling and sweet mini chocolate chips. They're easy to make, bakery-worthy, and perfect for any occasion.
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.
Notes
Use full-fat ricotta for a rich texture. Drain if watery. Let cupcakes cool completely before frosting to avoid melting. Melt chocolate slowly to prevent burning.