Chocolate Chip Cannoli cupcakes


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Why I Love This Recipe

My husband and I went to NYC for our honeymoon. One of our favorite things we ate while there was of course a cannoli!

When we returned from our trip we were craving cannolis, but they are hard to find in Kentucky. I decided to experiment around with some recipes online and combine them to make a cannoli cupcake. I was shocked at how many cannoli cupcake recipes there were online!

I created the cannoli filling using a more traditional recipe rather than the recipe for cannoli fillings I found in the cupcake recipes. I used the cupcake recipe from one cannoli cupcake recipe, and the topping from another. I found that even halfing the cannoli filling made way more than needed, but I bought some ready made cannoli shells and filled those as well. You could easily half this recipe.


Ingredients You'll Need

Cannoli filling:

2 cups whole milk ricotta cheese
3/4 cup powdered sugar
1/2 tsp vanilla extract
1/8 cup semisweet mini chocolate chips
1/2 cup heavy whipping cream

Cupcake:

2 1/2 cups flour
1 tbs baking powder
1 tsp salt
2 cups sugar
8 oz (2 sticks) butter
4 eggs
1 tsp vanilla extract
1 cup milk

Whipped Cream:

2 cups heavy whipping cream
1/4 cup sugar
1 cup mini semisweet morsels, for garnishing


Directions

I began with the cannoli filling to give it plenty of time to chill.


Cannoli filling:


1. Drain ricotta cheese over cheesecloth.


2. Mix ricotta cheese, powdered sugar, and vanilla extract until combined.


3. For a lighter filling, whip 1/2 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture.


4. Chill until cupcakes are cooled. I found that chilling it longer than the recommended 30 minutes helped with the taste.


Cupcakes:


1. Preheat oven to 350 degrees.


2. Mix the flour, baking powder, and salt in a separate bowl than what you will be using.


3. Using a mixer, cream the sugar and butter (room temperature) on medium speed until light and fluffy.


4. Slowly add the eggs one at a time to the sugar/butter mixture. Mix well after each egg.


5. Add the vanilla.


6. On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients, and mix until smooth.


7. When the mixture is smooth, divide the batter evenly into the prepared cupcake liners. I highly reccomended foil wrappers such as Reynolds Foil Baking cups.


8. Bake until lightly browned and fully cooked through, about 15-20 minutes.


Whipped Cream:


To make the frosting, put the cream and the sugar into bowl and beat on high speed until the cream is whipped.


Refrigerate until you are ready to use.


Assemble cupcakes:


1. Once the cupcakes are out and have completely cooled, cut a hole in the center. I used a Wilton icing spatula to create a cone shaped hole in the cupcake. Just make sure you don't go too far in, you want cake below the cannoli cream.


2. Fill a piping bag with the cannoli filling and pipe into holes using a large tip.


3. Put the whipped topping into a piping bag and pipe the cupcakes.


4. Sprinkle additional chocolate chips on top as a garnish.


Questions, Comments & Reviews



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