Cannoli Cupcakes
If you are a fan of the classic Italian Cannoli, you are going to love this tasty Cannoli Cupcakes recipe. This easy cupcake recipe is moist and full of flavor.
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I never met a cannoli that I didn’t like. Cannolis rank right up there as one of my favorite desserts. They share the spotlight with my other favorite, creme brulee. Oh heck, I like all desserts. Who am I kidding? Cupcakes are another delicious dessert option. So I created a fun dessert today. Cannoli, meet cupcake. These mouthwatering Cannoli Cupcakes will soon be a favorite of yours too.
If you are a cannoli lover too, make your you check out my No-bake Cannoli Cheesecake In A Jar and cannoli cheeseball recipes here on The Farm Girl Gabs. They will also satisfy your cannoli craving.
These cupcakes are so delicious, you’ll be hooked on the first bite. They’re moist and soft and full of flavor. They’re easy to make, and no one will ever guess this decadent little dessert starts with a cake mix, but it does! You can have these done in no time, and they’ll taste like it took all day. These are sure to become a favorite.
Check out this delicious recipe!
What Ingredients Do I Need To Make this Cannoli Cupcakes recipe?
For The Cupcakes
White cake mix (you can make from scratch using my Vanilla Bake Shop Cupcakes recipe)
Melted Butter
Eggs
Water
Heavy Cream
Powdered sugar
For the Frosting
8 ounces mascarpone cheese
1 cup powdered sugar
1 cup heavy cream
1 tablespoon vanilla extract
For The Cannoli’s
8 store-bought Cannoli shells
Ricotta cheese
Powdered sugar
Cornstarch
Cinnamon
Heavy cream
Mini chocolate chips
Fresh lemon zest
Mini chocolate chips for topping
Baking Chocolate – to melt for drizzling on top of cupcakes
How Do I Make Cannoli Cupcakes?
Step 1
In the mixing bowl of an electric mixer, blend the cake mix, melted butter, eggs, water, heavy cream, and powdered sugar until all ingredients are well blended.
Step 2
Line one 12 count muffin tin
Step 3
To make the frosting, combine the mascarpone cheese, heavy cream, and vanilla, and blend on high speed until smooth and creamy. Add the powdered sugar a little at a time, and blend between additions. Scrape down the sides of the mixing bowl, and blend again. Place the frosting in the refrigerator.
Step 4
Make the filling for the Cannoli. In a mixing bowl, add the ricotta cheese and heavy cream and blend until smooth. Add the cinnamon, chocolate chips, corn starch, and lemon zest, and mix well. Add the powdered sugar, and blend until smooth and creamy. The mixture should be thick, if it is not thick enough to fill the Cannoli shells, add more powdered sugar, until desired thickness is reached. Place the filling in a covered container in the refrigerator until time to fill cannoli’s.
The cannoli should not be filled more than one hour before serving or they will become soggy. Place the thick filling in a pastry bag
I like to use a piping tip
When the cupcakes are cooled
Cupcake Making Essentials
These items below are helpful kitchen tools to have when making these Cannoli Cupcakes.
Save this Cannoli Cupcakes recipe for later. Pin the image below to your favorite Pinterest Board.
More Cupcake Recipes To Try
Cannoli Cupcakes
Ingredients
- To Make The Cupcakes:
- 1 box of White cake mix
- 1 stick of butter - melted
- 3 eggs
- 1/2 cup of water
- 1/2 cup of heavy cream
- 1/4 cup of powdered sugar
- To Make The Frosting:
- 8 ounces mascarpone cheese
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- To Make The Cannoli:
- 8 store-bought Cannoli shells - see link
- 2 cups ricotta cheese
- 1 cup powdered sugar
- 1 Tablespoon of corn starch
- 1 teaspoon cinnamon
- 1/3 cup heavy cream
- 1/3 cup mini chocolate chips
- 1 teaspoon of lemon zest - fresh grated
- Mini chocolate chips for topping
- Baking Chocolate - to melt for drizzling on top of cupcakes - Melt in microwave and drizzle on cupcakes just before serving
Instructions
- In the mixing bowl of an electric mixer, blend the cake mix, melted butter, eggs, water, heavy cream and powdered sugar until all ingredients are well blended. Stop the mixer, scrape down the sides of the mixing bowl, and mix the cupcake mixture for 1 minute on high.
- Line one 12 count muffin tin, and one 6 count muffin tin with cupcake liners. Fill the liners about 3/4 of the way full, and bake at 350 degrees for 15 - 20 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack and allow cupcakes to cool completely.
- For the frosting; In a mixing bowl, combine the mascarpone cheese, heavy cream, and vanilla, and blend on high speed until smooth and creamy. Add the powdered sugar a little at a time, and blend between additions. Scrape down the sides of the mixing bowl, and blend again. Place the frosting in the refrigerator.
- Make the filling for the Cannoli's; In a mixing bowl, add the ricotta cheese and heavy cream and blend until smooth. Add the cinnamon, chocolate chips, corn starch, and lemon zest, and mix well. Add the powdered sugar, and blend until smooth and creamy. The mixture should be thick if it is not thick enough to fill the Cannoli shells, add more powdered sugar until desired thickness is reached. Place the filling in a covered container in the refrigerator until time to fill cannoli's. (CANNOLI'S SHOULD NOT BE FILLED MORE THAN AN HOUR BEFORE SERVING, AS THEY WILL BECOME SOGGY - YOU CAN FILL THEM AND PLACE IN THE REFRIGERATOR, BUT NO LONGER THAN AN HOUR)
- Place the thick filling in a pastry bag, or Ziploc bag, and with a pastry tip, fill the Cannoli shells, dip the ends in mini chocolate chips (see photo) and place them in the refrigerator.
- You can also add some filling to the center of each cooled cupcake. This adds a creamy center to the cupcake.
- When the cupcakes are cooled, remove the Mascarpone frosting from the refrigerator, and generously spread the frosting on the tops of the cupcakes. Sprinkle with mini chocolate chips, and place a mini filled Cannoli in the top of each cupcake. Drizzle with melted chocolate.