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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
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.