These Cannoli Cupcakes are one of those desserts that will have your guests texting you at midnight asking for more! If there is one thing I have learned after all these years in the kitchen, it is that people never turn down a good cannoli-inspired dessert. These cupcakes are fluffy, with a creamy filling tucked right into the center of each, and topped with delicious mascarpone frosting. Bet you can't eat just one!
I grew up around classic Italian pastry, so anything inspired by homemade cannoli always gets my attention. Over the years, I have developed quite a few favorite cannoli-inspired desserts for my blog, including my Cannoli Poke Cake, Cannoli Dip, Cannoli Cookies, and my Cannoli Cups. If you love cannoli desserts as much as I do, you will definitely want to explore those recipes too.
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Ingredient Notes
See recipe card for quantities.
Ricotta Cheese: Ricotta is the base of the creamy filling and gives these cupcakes their classic cannoli flavor. Look for whole milk ricotta in the dairy section. Sometimes ricotta can hold excess water, so draining it first makes a big difference. If you notice liquid in the container, simply spoon the ricotta into a small bowl lined with paper towels and let it sit for about thirty minutes. This small step keeps the filling thick and smooth.
Mascarpone Cheese: Mascarpone adds richness and creates a silky texture reminiscent of the sweet cream filling inside traditional cannoli shells. It is usually sold in small tubs near cream cheese in the dairy case.
Mini Chocolate Chips: Those little bits of chocolate scattered through the creamy filling give the cupcakes that familiar cannoli flavor everyone loves.
Step by Step Instructions
Step 1: In a large bowl, mix the cupcake batter ingredients until smooth.
Step 2: Divide the cupcake batter evenly into the cupcake pan.
Step 3: Combine the ricotta mixture for the creamy filling until smooth.
Step 4: Fold in the chocolate chips, then refrigerate the mixture in a pastry bag or a zip-top bag.
Step 5: Once the cupcakes are cool, remove the centers with a small knife or cupcake corer.
Step 6: Pipe the cannoli filling into the center of the cupcake. Refrigerate.
Step 7: In a bowl, mix the mascarpone frosting ingredients with a mixer until smooth and fluffy. Gradually add the powdered sugar and continue mixing until the frosting holds its shape. Pipe frosting onto the tops of the cupcakes.
Step 8: Sprinkle chocolate chips and crushed pistachios over the tops of the cupcakes. Serve chilled or allow them to sit briefly at room temperature before serving.
Storage and Make Ahead
Storage: Store leftover cupcakes in a covered container in the refrigerator for up to three days. Because the filling contains ricotta and mascarpone, these cupcakes should remain chilled.
Make Ahead: The cupcakes can be baked one day in advance. Store them in an airtight container at room temperature. Fill and frost them the next day for the freshest texture.
THE BEST CANNOLI CUPCAKES RECIPE
Ingredients
For the Cupcakes:
- (1) 15.25-ounce box yellow cake mix
- ¾ cup whole milk
- ½ cup sour cream
- ⅓ cup vegetable oil
- 3 large eggs room temperature
- 1 tablespoon pure vanilla extract
For the Cannoli Cream Filling:
- ¾ cup whole milk ricotta cheese well drained
- ½ cup mascarpone cheese
- ¾ cup powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- 2 tablespoons mini chocolate chips
For the Mascarpone Frosting:
- (1) 8-ounce tub mascarpone cheese, cold
- 2 tablespoons cold heavy cream
- 1½ teaspoons pure vanilla extract
- Pinch kosher salt
- 2 ¼ cups powdered sugar
For Garnish:
- ¼ cup mini chocolate chips
- 1-2 tablespoons finely chopped pistachios optional
Instructions
- Preheat your oven to 350°F. Line (2) 12-cup muffin pans with cupcake liners.
- In a large mixing bowl, add (1) 15.25-ounce box yellow cake mix, ¾ cup whole milk, ½ cup sour cream, ⅓ cup vegetable oil, 3 large eggs, and 1 tablespoon pure vanilla extract. Beat for 2 minutes until smooth.
- Divide the batter evenly between 24 liners, filling each just under ⅔ full. A piping bag or large cookie scoop makes this fast and even.
- Bake for 15-20 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Do not overbake.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and cool completely.
- While the cupcakes cool, make the cannoli cream filling. In a mixing bowl, stir together ¾ cup well-drained ricotta, ½ cup mascarpone, ¾ cup powdered sugar, ½ teaspoon pure vanilla extract, and ¼ teaspoon ground cinnamon until smooth. Fold in 2 tablespoons mini chocolate chips. Spoon into a piping bag or a zip-top bag, then refrigerate the cream filling while you prep the cupcakes.
- Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove the centers of each cupcake. Aim for a plug that is about ¾ inch wide, and do not cut all the way to the bottom.
- Pipe the cannoli filling into each cupcake until the filling sits just at the top of the cutout. You can trim the cupcake plug and place a thin piece back on top if you want a flatter surface for frosting, but it is not required.
- Chill the filled cupcakes for 30 minutes. This helps the filling firm up and makes frosting easier.
- To make the mascarpone frosting, add (1) 8-ounce tub cold mascarpone, 2 tablespoons cold heavy cream, 1½ teaspoons pure vanilla extract, and a pinch of kosher salt to a large mixing bowl. Mix just until smooth. Do not overbeat.
- Gradually add 2 ¼ cups powdered sugar, mixing on low until incorporated. Beat briefly on medium speed until fluffy. If the frosting feels too thick to pipe, add heavy cream 1 tablespoon at a time until smooth and spreadable.
- Pipe or spread frosting onto each cupcake. Garnish with ¼ cup of mini chocolate chips and 1-2 tablespoons of chopped pistachios, if you are using.
- Serve chilled or let them sit at room temperature for 10-15 minutes before serving for the best texture.
Notes
Nutrition
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