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–+ servings
mini ricotta filled pastry cupcakes

Cannoli Cupcakes

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 45 minutes
Total Time 1 hour 28 minutes
Course Dessert
Cuisine Italian
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 2 large mixing bowls
  • 1 Whisk
  • 1 electric mixer or stand mixer
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 fine mesh strainer or cheesecloth
  • 1 piping bag
  • 1 large round or star piping tip
  • 1 Cooling rack
  • 1 toothpick

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 3/4 cup whole milk room temperature
  • 1 1/2 cup whole milk ricotta cheese drained
  • 1 cup mascarpone cheese chilled
  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup mini chocolate chips
  • 2 tablespoon heavy cream cold
  • 1/4 cup mini chocolate chips
  • 1/4 cup crushed cannoli shells or waffle cones optional
  • 1 tablespoon powdered sugar for dusting optional

Instructions
 

  • Line the muffin tin with paper cupcake liners and preheat the oven to 350°F (175°C).
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla and almond extract.
  • Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, mixing just until combined.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
  • Transfer the muffin tin to a cooling rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the pan and let them cool completely on the rack, about 30 to 40 minutes.
  • While the cupcakes cool, place the ricotta in a fine-mesh strainer or cheesecloth over a bowl and let any excess liquid drain for at least 15 minutes.
  • In a large bowl beat the drained ricotta and mascarpone together until smooth and creamy.
  • Add the powdered sugar, vanilla, and cinnamon to the cheese mixture and beat until fully combined and fluffy.
  • Add the heavy cream and beat just until the mixture thickens slightly and holds soft peaks.
  • Fold in the mini chocolate chips gently with a rubber spatula.
  • Chill the cannoli filling/frosting in the refrigerator for at least 15 minutes to firm up slightly.
  • Once the cupcakes are completely cool, use a small knife or the back of a piping tip to cut a small core from the center of each cupcake, reserving the removed pieces.
  • Fill a piping bag fitted with a large round tip with some of the cannoli filling.
  • Pipe the filling into the center of each cupcake, then replace a small piece of the reserved cake plug on top to seal.
  • Refill the piping bag with more cannoli filling if needed and pipe a generous swirl on top of each cupcake.
  • Sprinkle the tops with mini chocolate chips and crushed cannoli shells or waffle cones, then lightly dust with powdered sugar if desired.

Notes

For best texture, drain the ricotta thoroughly so the frosting stays thick and not runny; if it still seems loose, chill it longer before piping or add a bit more mascarpone. Ensure cupcakes are fully cooled before filling and frosting to prevent the topping from melting or sliding off. Cupcakes can be baked a day ahead and stored covered at room temperature, while the filling should be kept refrigerated and piped on close to serving time for the freshest cannoli flavor. You can adjust sweetness by adding or reducing powdered sugar and tweak flavor with extra cinnamon, a splash of almond extract, or finely grated orange zest, and always store finished cupcakes in the fridge for up to 2 days, bringing them to room temperature for 15 to 20 minutes before serving for the best texture and taste.
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