After a long week of hectic schedules and takeout meals, I wanted to treat myself to something truly special but still easy to whip up in my cozy kitchen. Enter Cannoli Cupcakes! Imagine the rich, creamy filling of a traditional cannoli, enveloped in a light and fluffy vanilla cupcake. The aroma of warm cinnamon and sweet vanilla fills the air as these delightful treats come together, promising a taste sensation that marries two beloved desserts into one fabulous creation.
These Cannoli Cupcakes are not just any dessert; they are your answer to indulgence without the fuss. Perfect for parties, family gatherings, or simply when you’re in the mood to pamper yourself, these cupcakes are stuffed to the brim with a luscious ricotta mixture and finished with a decadent chocolate ganache. Each bite is a satisfying blend of flavor and texture that will keep you coming back for more. Join me as we dive into this delicious twist on a classic Italian dessert that promises to impress and delight!
Why are Cannoli Cupcakes a Must-Try?
Irresistible flavors: These Cannoli Cupcakes blend the classic taste of a cannoli with the fluffiness of cupcakes for a dessert experience unlike any other.
Easy preparation: With straightforward steps, these cupcakes come together quickly, making them perfect for unexpected guests or last-minute treats.
Perfect for celebrations: Whether it’s a birthday, holiday, or casual gathering, these cupcakes add a festive touch that’s sure to impress.
Stuffed goodness: Each bite surprises with a creamy filling, marrying comfort and indulgence beautifully.
Versatile variations: Customize your cupcakes—switching up the filling or adding toppings keeps things fresh and exciting!
Indulge in your homemade delight and elevate your dessert game with these charming treats.
Cannoli Cupcake Ingredients
For the Cupcakes
• Vanilla Cake Mix – The foundation of these cannoli cupcakes, offering sweetness and structure; swap with chocolate cake mix for a rich twist.
• 1/2 cup (1 stick) Butter, softened – Ensures moisture and richness; opt for unsalted butter for better salt control.
For the Creamy Filling
• 1 (8-oz.) Block Cream Cheese, softened – Adds creaminess to the filling; consider Neufchâtel for a lighter alternative.
• 1/2 cup Whole Milk Ricotta – Critical for achieving that authentic cannoli flavor; mascarpone can be a lovely smooth substitute.
• 3 cups Powdered Sugar – Sweetens the filling while adding body; feel free to adjust for your sweetness preference.
• 1 tsp. Pure Vanilla Extract – Elevates flavor; almond extract offers a nice variation if desired.
• 1/4 tsp. Ground Cinnamon – Adds a warm depth; can be omitted for a more neutral taste.
• 1/4 tsp. Kosher Salt – Balances the sweetness, especially if using salted butter.
• 1/3 cup Mini Chocolate Chips – Provides delightful texture and chocolate bursts in the filling; regular chocolate chips can be chopped smaller.
For the Ganache Topping
• 1 cup Chocolate Chips – Creates a luscious ganache for frosting; dark chocolate gives a deeper flavor.
• 2 Tbsp. Coconut Oil – Helps achieve a smooth texture when melting chocolate; vegetable oil is a suitable substitute.
Dive into these delightful Cannoli Cupcakes, and savor the incredible stuffed goodness they bring to any dessert table!
How to Make Cannoli Cupcakes
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Prepare Cupcake Batter: In a mixing bowl, combine the vanilla cake mix, softened butter, and the ingredients as per package instructions. Mix until you achieve a smooth and creamy batter that’s free of lumps.
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Bake Cupcakes: Pour the batter evenly into cupcake liners, filling them about two-thirds full. Bake in a preheated oven at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
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Cool Cupcakes: Once baked, allow the cupcakes to cool in the pan for about 10 minutes. Then, gently transfer them to a wire rack to cool completely.
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Make Filling: In a separate bowl, blend the softened cream cheese, ricotta, powdered sugar, vanilla extract, ground cinnamon, and salt together until the mixture is smooth. Carefully fold in the mini chocolate chips for added texture.
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Stuff Cupcakes: Use a cupcake corer or a small knife to create a hole in the center of each cupcake. Generously fill the holes with the creamy ricotta mixture using a piping bag or a spoon, making sure they’re packed full.
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Frost and Serve: For the ganache, melt the chocolate chips together with the coconut oil until smooth. Drizzle or frost the ganache over the filled cupcakes, creating a beautiful finish before serving.
Optional: Garnish with mini chocolate chips or a sprinkle of powdered sugar for an extra touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cannoli Cupcakes
Fridge: Store any leftover Cannoli Cupcakes in an airtight container in the refrigerator for up to 3 days to maintain their moistness and flavor.
Freezer: For longer storage, freeze the unfilled cupcakes in a single layer, wrapped tightly in plastic wrap, for up to 3 months. Thaw and fill just before serving for best results.
Filling Storage: The creamy filling can be made ahead and stored in the fridge for up to one week. Keep it in a separate airtight container to preserve its freshness.
Reheating: If desired, gently reheat the filled cupcakes in the microwave for about 10-15 seconds before serving to enjoy them warm; be careful not to melt the filling.
Expert Tips for Cannoli Cupcakes
• Cool Completely: Ensure the cupcakes are completely cooled before filling. This prevents the creamy filling from melting into the cake.
• Uniform Size: Use an ice cream scoop for even cupcake sizes. This helps them bake uniformly and ensures a consistent texture with every bite.
• Smooth Filling: Beat the filling mixture well until smooth to avoid any lumps. A creamy filling is key for the authentic cannoli taste!
• Adjust Sweetness: Feel free to adjust the powdered sugar in the filling to suit your taste. Too sweet? Just dial it back!
• Creative Variations: Consider adding crushed pistachios or a hint of orange zest to the filling for a delightful twist on these stuffed cupcakes.
Cannoli Cupcakes Variations & Substitutions
Feel free to add your personal touch and elevate these delicious cupcakes with fun variations and thoughtful substitutions!
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Chocolate Cake Base: Swap the vanilla cake mix for chocolate cake mix for a rich, chocolatey delight. The flavor combination is sure to be a hit!
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Almond-Ricotta Twist: Substitute ricotta with almond-flavored cream cheese to add a nutty depth that will captivate your taste buds. It’s a fragrant, delightful variation.
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Add Fruit: Incorporate mini chocolate chips or candied orange peel into the filling for a fruity contrast that lightens the rich creaminess. You’ll savor unexpected bursts of flavor in each bite!
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Nutty Crunch: Mix in crushed pistachios into the ricotta filling for that authentic cannoli crunch. Their delicate flavor pairs perfectly with sweet cream, taking your cupcakes to the next level!
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Vegan Option: Replace ingredients with plant-based alternatives—almond milk for whole milk, vegan cream cheese, and a dairy-free cake mix. Indulgence can be enjoyed by everyone!
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Spicy Kick: Add a pinch of cayenne pepper to the filling or frosting for a subtle heat that contrasts beautifully with the sweetness. It’s a surprising element your guests will love!
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Berry Goodness: Fold in mashed berries like raspberries or strawberries into the filling for a bright, fresh taste. This fruity twist adds a vibrant color and flavor explosion!
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Mint Chocolate: For a refreshing twist, try using mint chocolate chips in your filling. The cooling flavor of mint paired with sweet chocolate brings a delightful surprise!
Make Ahead Options
These Cannoli Cupcakes are a fantastic option for meal prep, allowing you to enjoy this delightful dessert with minimal last-minute effort. You can prepare the cupcake batter up to 24 hours in advance; simply store it in the refrigerator until you’re ready to bake. The creamy filling can be made ahead of time as well—prepare it up to 3 days before serving and keep it stored in the fridge. When you’re ready to enjoy these treats, bake the cupcakes, cool them completely, stuff with the filling, and finish with the ganache. This ensures that each Cannoli Cupcake is just as delicious and fresh, saving you precious time while still delighting your taste buds.
What to Serve with Cannoli Cupcakes?
Delight your taste buds as you create a memorable dessert experience that goes beyond just cupcakes!
- Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing contrast, balancing the rich flavors of the cupcakes beautifully.
- Espresso or Coffee: The bold flavors of espresso or freshly brewed coffee complement the cupcakes’ sweetness and enhance their creamy filling.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream creates a delightful temperature contrast, teaming perfectly with the soft, rich texture of the cannoli cupcakes.
- Chocolate Sauce Drizzle: Enhance the chocolate topping with an extra drizzle of warm chocolate sauce for an indulgent experience that’ll satisfy any sweet tooth.
- Whipped Cream Topping: Light and airy whipped cream adds a fluffy texture, perfectly offsetting the dense, creamy filling of the cupcakes.
- Pistachio Crumble: A sprinkle of crushed pistachios on top brings a delightful crunch and a nutty flavor, reminiscent of traditional cannoli for added authenticity.
Finding the right accompaniments elevates your Cannoli Cupcakes into a full culinary celebration!
Cannoli Cupcakes Recipe FAQs
What type of ricotta should I use for the filling?
Absolutely! For the filling, it’s best to use whole milk ricotta for that authentic cannoli flavor. If you’re looking for a smoother texture, consider substituting with mascarpone cheese, which adds a luxurious creaminess that will elevate your cupcakes even further.
How should I store leftover Cannoli Cupcakes?
To keep your Cannoli Cupcakes fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain their moisture and flavor. If you find that they are getting a little dry, a light drizzle of milk over them before sealing can add a bit of moisture.
Can I freeze these cupcakes?
Yes, you can! To freeze the unfilled Cannoli Cupcakes, wrap them tightly in plastic wrap and place them in an airtight container or a ziplock bag. They will keep well in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature, fill with the delicious ricotta mixture, and add your ganache.
What should I do if my filling is too runny?
If your filling turns out runny, don’t worry! Start by adding a little more powdered sugar, adding one tablespoon at a time, until you reach your desired thickness. Additionally, make sure your cream cheese is softened but not too warm, as heat can make it difficult to maintain the right texture. If all else fails, chill the filling for about 30 minutes before using it to help it firm up.
Can these cupcakes be enjoyed by those with dietary restrictions?
Many will enjoy them! However, note that the filling contains dairy, so it’s not suitable for lactose-intolerant individuals or those with dairy allergies. For a dairy-free version, use a dairy-free cream cheese alternative and coconut-based yogurt in place of ricotta. Adjust sweetness to maintain the balance of flavors!
How long can I keep the filling before using it?
You can make the filling ahead of time and store it in the fridge for up to one week. Make sure to keep it in a separate airtight container to preserve its freshness. When you’re ready to fill your cupcakes, give it a good stir to bring back that creamy texture!
Irresistible Cannoli Cupcakes: A Sweet Twist You’ll Love
Equipment
- Mixing bowl
- cupcake tin
- - Cupcake liners
- - Piping bag
- Whisk
- Wire rack
Ingredients
Cupcake Ingredients
- 1 box Vanilla Cake Mix Can substitute with chocolate cake mix
- 1/2 cup Butter, softened Use unsalted butter for better control
Creamy Filling Ingredients
- 1 8-oz. block Cream Cheese, softened Neufchâtel can be a lighter alternative
- 1/2 cup Whole Milk Ricotta Mascarpone can be used as a substitute
- 3 cups Powdered Sugar Adjust for sweetness preference
- 1 tsp Pure Vanilla Extract Almond extract is a good alternative
- 1/4 tsp Ground Cinnamon Optional for a more neutral taste
- 1/4 tsp Kosher Salt Balances sweetness
- 1/3 cup Mini Chocolate Chips Regular chocolate chips can be chopped
Ganache Topping Ingredients
- 1 cup Chocolate Chips Dark chocolate for a richer flavor
- 2 Tbsp Coconut Oil Vegetable oil is an alternative
Instructions
Baking Instructions
- In a mixing bowl, combine the vanilla cake mix, softened butter, and the ingredients as per package instructions. Mix until you achieve a smooth and creamy batter that’s free of lumps.
- Pour the batter evenly into cupcake liners, filling them about two-thirds full. Bake in a preheated oven at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cupcakes to cool in the pan for about 10 minutes. Then, gently transfer them to a wire rack to cool completely.
- In a separate bowl, blend the softened cream cheese, ricotta, powdered sugar, vanilla extract, ground cinnamon, and salt together until the mixture is smooth. Carefully fold in the mini chocolate chips for added texture.
- Use a cupcake corer or a small knife to create a hole in the center of each cupcake. Generously fill the holes with the creamy ricotta mixture using a piping bag or a spoon, making sure they’re packed full.
- For the ganache, melt the chocolate chips together with the coconut oil until smooth. Drizzle or frost the ganache over the filled cupcakes, creating a beautiful finish before serving.