Cannoli Cupcakes

Introduction & Inspiration

I’m a huge fan of both cannoli and cupcakes, so this recipe for Cannoli Cupcakes immediately caught my eye! The idea of combining the creamy, ricotta-based filling of cannoli with the soft, fluffy texture of a cupcake seemed like a match made in dessert heaven.

My inspiration came from a desire to create a dessert that was both familiar and unique, offering a new way to enjoy the classic flavors of cannoli. I wanted something that would be perfect for a party, a special occasion, or simply a fun and delicious treat.

My goal was to find a recipe that utilized some convenience ingredients to streamline the process, while still delivering an authentic cannoli-inspired flavor and a beautiful presentation. These Cannoli Cupcakes seemed to fit the bill perfectly: a vanilla cake mix base, a homemade ricotta frosting, and a topping of melted chocolate and mini chocolate chips.

These cupcakes are perfect for sharing!

Nostalgic Appeal

These Cannoli Cupcakes tap into several nostalgic elements, making them a comforting and appealing treat. First, there’s the cannoli itself, a classic Italian pastry that often evokes memories of Italian bakeries, family celebrations, and special occasions.

The cupcake format is another nostalgic element, reminiscent of childhood treats, birthday parties, and bake sales.

The use of a vanilla cake mix is a nostalgic touch for many, evoking memories of easy baking projects and quick, satisfying desserts.

And the combination of creamy ricotta, chocolate chips, and a hint of cinnamon is a classic flavor profile that’s both familiar and comforting, reminiscent of traditional cannoli filling.

Homemade Focus

While this recipe utilizes a boxed cake mix for convenience, the overall feeling is still very much homemade, thanks to the from-scratch ricotta frosting and the thoughtful assembly of each component. It’s about taking a shortcut and elevating it with homemade touches.

I appreciate recipes that balance convenience with homemade elements, and this one strikes that balance perfectly. You’re still putting in the effort to make a luscious ricotta frosting from scratch, and to assemble each cupcake with care.

The homemade ricotta frosting is a key element that elevates these cupcakes beyond a simple boxed mix creation. It adds a creamy, tangy, and subtly sweet flavor that’s characteristic of authentic cannoli filling.

And the act of scooping out the centers of the cupcakes and filling them with frosting adds a personal and creative touch, making these cupcakes feel truly special.

Flavor Goal

The primary flavor goal of these Cannoli Cupcakes is to capture the essence of traditional cannoli in a cupcake form. It’s a delightful combination of a soft vanilla cupcake, a creamy ricotta frosting with a hint of cinnamon and chocolate, and a topping of melted chocolate.

The vanilla cake mix provides a moist and flavorful base, offering a classic vanilla flavor that complements the cannoli-inspired filling.

The frosting, made with butter, cream cheese, ricotta, powdered sugar, vanilla extract, cinnamon, and salt, delivers that signature creamy, tangy, and subtly sweet flavor of cannoli filling, with a hint of warmth from the cinnamon.

The mini chocolate chips folded into the frosting add bursts of chocolate flavor and a pleasant textural contrast.

And the melted chocolate topping, made with chocolate chips and coconut oil, provides a rich, chocolatey finish that complements the other flavors perfectly.

Ingredient Insights

Let’s take a closer look at the ingredients. I’ll explain why each one is important, without listing specific measurements (those are in the recipe section).

For the Cupcakes:

Vanilla cake mix, plus ingredients called for on box:

For the Frosting & Assembly:

Butter, softened:

Cream cheese, softened:

Whole milk ricotta: This is the key ingredient for creating that authentic cannoli flavor and texture in the frosting.

Powdered sugar:

Pure vanilla extract:

Ground cinnamon:

Kosher salt:

Mini chocolate chips:

Chocolate chips:

Coconut oil: This is mixed with the melted chocolate chips to create a smooth and glossy topping that sets up nicely.

This is a list of classic ingredients.

Essential Equipment

You won’t need a lot of specialized equipment. Here’s what you’ll need:

Two 12-cup cupcake pans: For baking the cupcakes.

Cupcake liners:

A large bowl and a hand mixer (or a stand mixer): For preparing the cake batter and making the frosting.

A teaspoon or a small cookie scoop: For scooping out the centers of the cooled cupcakes to create wells for the filling.

A large pastry bag (or resealable plastic bag) with a large tip: For piping the frosting onto the cupcakes and filling the wells.

A microwave-safe bowl: For melting the chocolate chips and coconut oil.

Measuring cups and measuring spoons.

That’s all the equipment needed!

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1 box vanilla cake mix, plus ingredients called for on box
• 1/2 cup (1 stick) butter, softened
• 1 (8-oz.) block cream cheese, softened
• 1/2 cup whole milk ricotta
• 3 cups powdered sugar
• 1 tsp. pure vanilla extract
• 1/4 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 1/3 cup mini chocolate chips
• 1 cup chocolate chips
• 2 Tbsp. coconut oil

These quantities are perfect for 24 cupcakes.

Always gather all the ingredients before.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two 12-cup cupcake pans with cupcake liners.

Step 2: Prepare Batter and Bake. Prepare the vanilla cake batter according to the package instructions. Divide the batter evenly between the cupcake liners. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.

Step 3: Cool Cupcakes. Let the cupcakes cool completely in the pans.

Step 4: Make Frosting. Meanwhile, make the frosting. In a large bowl, beat together the softened butter, cream cheese, and ricotta cheese until fluffy. Gradually add the powdered sugar, vanilla extract, cinnamon, and salt, and beat until smooth and fluffy. Fold in the mini chocolate chips.

Step 5: Prepare Cupcakes for Filling. Transfer the frosting to a large pastry bag (or resealable plastic bag) with a large tip. Using a teaspoon, scoop out the middle of each cooled cupcake to create a small well.

Step 6: Fill and Frost Cupcakes. Pipe the frosting onto each cupcake, filling the wells that you created.

Step 7: Melt Chocolate. Using 50 percent power and working in 30-second increments, microwave the chocolate chips and coconut oil in a microwave-safe bowl until just melted. Stir until smooth and let cool slightly.

Step 8: Top with Chocolate. Spoon the melted chocolate on top of the frosting.

Step 9: Chill (Optional). Let the chocolate set slightly before serving. You can refrigerate the cupcakes for a bit to help the chocolate firm up.

These instructions are clear.

Troubleshooting

Let’s address some potential issues, and how to solve them:

Problem: My cupcakes are dry. Solution: You may have overbaked them, or the cake mix you used might be drier than others. Next time, check for doneness a few minutes before the recommended baking time.

Problem: My frosting is too runny. Solution: Add more powdered sugar, a little at a time, until the frosting reaches the desired consistency. You can also chill the frosting for a bit to help it firm up. Make sure your ricotta isn’t too watery – drain it if necessary.

Problem: My frosting is too thick. Solution: Add a little milk or cream, a teaspoon at a time, until the frosting reaches the desired consistency.

Problem: My chocolate topping is too thick. Solution: Add a bit more coconut oil.

These tips will be useful.

Tips and Variations

Here are some tips and variations for these Cannoli Cupcakes:

Tip: For a more intense cannoli flavor, add a teaspoon of orange zest to the frosting.

Variation: Use a chocolate cake mix instead of a vanilla cake mix for a chocolate-cannoli cupcake.

Tip: If you don’t have a pastry bag, you can use a zip-top bag with a corner snipped off for piping the frosting.

Variation: Garnish the cupcakes with chopped pistachios, candied orange peel, or extra mini chocolate chips, in addition to or instead of the melted chocolate topping.

Tip: Make sure your cream cheese and ricotta are softened to room temperature for a smooth and creamy frosting.

Variation: Add a layer of cannoli cream filling inside the cupcake before frosting, in addition to filling the well on top.

This recipe offers different options.

Serving and Pairing Suggestions

These Cannoli Cupcakes are a delightful and unique treat. Here are some serving and pairing ideas:

Serving: Serve the cupcakes at room temperature or slightly chilled.

Pairing: * A cup of coffee or espresso pairs perfectly with the cannoli flavors. * Serve them as part of an Italian-themed dessert spread, alongside other Italian pastries like biscotti or sfogliatella.

Serving: These cupcakes are perfect for parties, celebrations, or any occasion that calls for a special dessert.

Pairing: A glass of dessert wine, such as Marsala or Vin Santo, would be a lovely accompaniment for adults. Drink with moderation.

It is a delicious recipe for events.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. One cupcake may contain:

• Calories: 350-400
• Fat: 18-22 grams
• Saturated Fat: 10-12 grams
• Cholesterol: 50-70 mg
• Sodium: 200-250 mg
• Total Carbs: 40-45 grams
• Dietary Fiber: 1-2 grams
• Sugars: 25-30 grams
• Protein: 4-6 grams

These cupcakes should be enjoyed in moderation.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

Cannoli Cupcakes combine a vanilla cupcake base with a creamy ricotta frosting that mimics the flavors of traditional cannoli filling. They’re topped with melted chocolate and mini chocolate chips for an extra touch of decadence.

Q&A:

Q: Can I make these cupcakes ahead of time? A: Yes! You can bake the cupcakes and store them unfrosted in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for longer storage. The frosting can be made a day or two ahead and refrigerated. It’s best to assemble the cupcakes (frost and add chocolate topping) closer to the serving time.

Q: How long will the frosted cupcakes stay fresh? A: Once frosted and decorated, they’re best enjoyed within a day or two, as the frosting can soften the cupcakes over time.

Q: Can I use a different flavor of cake mix? A: Yes, you could use a chocolate cake mix, but the overall flavor profile will be different.

Q: I don’t have whole milk ricotta. Can I use low-fat or part-skim? A: Whole milk ricotta is recommended for the richest flavor and creamiest texture, but you can use low-fat or part-skim if that’s what you have. The frosting might be slightly less rich.

Q: Can I add pistachio? A: Yes.