Chocolate Cannoli Cupcakes


Chocolate Cannoli Cupcakes | Cooking Classy

If you haven’t noticed I’ve been crazy about Italian food this past week. I’ve posted several Italian foods and I still have traditional spaghetti and meatballs coming up soon. The more I eat Italian food the more I love it. The flavors, the elegance, the simplicity, the chocolate. Love. It. All. I was joking to my husband that we should just get up and move to Italy for a year. Wouldn’t it be dreamy though?

When creating these I wanted to include the traditional flavors of cannoli while adding in a luscious chocolate flavor throughout each layer. I’ve posted these in the a more traditional cannoli version – with a vanilla cupcake and white cannoli filling, which inspired me to try a chocolate version too. Because chocolate makes everything better right? I actually think they are a tie, I like this version and the other equally. Different cupcakes for different moods I guess. Or even better make them both and have one of each flavor :). In the ingredients for this recipe I’ve listed that you could add varying amounts of the cocoa – basically if you are more of a milk chocolate lover go with less, dark chocolate lover go with more. Whatever you do just make them soon. Enjoy!

Chocolate Cannoli Cupcakes | Cooking Classy

Chocolate Cannoli Cupcakes | Cooking Classy

chocolate cannoli cupcakes

Chocolate Cannoli Cupcakes | Cooking Classy

Chocolate Cannoli Cupcakes

Chocolate Cannoli Cupcakes


  • 1 cup all-purpose flour
  • 6 Tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1/4 cup unsalted butter
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 Tbsp white wine vinegar
  • 1/4 cup + 3 Tbsp milk (I used 1%)
  • Topping
  • 1 1/4 cups whole milk ricotta cheese, strained as needed*
  • 1 - 2 Tbsp cocoa powder
  • 1/4 cup powdered sugar (I'd add a bit more sugar if going with 2 Tbsp cocoa)
  • 1/4 cup mini semi-sweet chocolate chips or chopped chocolate
  • 1 1/3 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 - 4 Tbsp cocoa powder, to taste
  • 1/2 tsp vanilla extract
  • 3 Tbsp chopped, roasted unsalted pistachios


  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitter with the paddle attachment, whip together butter, 1 Tbsp vegetable oil and sugar until pale and fluffy, occasionally scraping down sides and bottom of bowl. Mix in remaining vegetable oil. Add in eggs one at a time mixing until combined after each addition, and adding in vanilla with second egg. Add white wine vinegar to a liquid measuring cup then add in enough milk to reach 1/2 cup, whisk together (it will curdle) then working in three separate batches add 1/3 of the flour mixture alternating with 1/2 of the milk mixture, mixing just until combined after each addition and ending with flour mixture. Divide batter among 12 paper lined muffin cups, filling each 2/3 full (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Allow to cool in muffin tin several minutes then transfer to a wire cooling rack to cool completely.
  • In a bowl fold together ricotta, 1 Tbsp cocoa powder and powdered sugar until combined. Fold in chocolate chips. Spread mixture evenly among tops of cupcakes.
  • In a separate mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add in powdered sugar, cocoa powder and vanilla and continue to whip mixture until stiff peaks form. Pipe over tops of cupcakes and sprinkle with pistachios (or more chocolate chips). For best results serve within 1 hour. Store in refrigerator in an airtight container.
  • *I strained my ricotta but then found it to be too dry, then the a second time I tried it without straining and it was the perfect consistency - so it will just depend on the batch of ricotta you have. You want it to be a spreadable consistency but not runny. When I do strain the ricotta I do it the quick way, I just lay it over a layer of paper towels and flatten it out, then wrap and squeeze out some of the excess liquid.
  • Recipe Source: Cooking Classy


  • Rachel @ Baked by Rachel: Moving to Italy would be amazing! Of course indulging in one of these mile high cupcakes would be amazing too ;) August 12, 2013 at 4:22pm Reply

  • Katrina @ Warm Vanilla Sugar: These look heavenly!! LOVE! August 12, 2013 at 5:16pm Reply

  • Julie @ Table for Two: Dying for a couple of these right now! Totally crazy over the pistachios on top! August 12, 2013 at 5:17pm Reply

  • Chung-Ah | Damn Delicious: Amazing! That mile high frosting has me sold! August 12, 2013 at 9:49pm Reply

  • Mimi @ Culinary Couture: The piping on these is beautiful! What tip did you use? August 12, 2013 at 10:17pm Reply

    • Jaclyn: Thanks Mimi – I used the Wilton 2D it’s probably my most frequently used piping tip. August 13, 2013 at 8:50am Reply

  • Elisa @ Insalata di Sillabe: I’m glad you like my country and, in particular, our cousin! Here in Italy we have a very traditional way of eating and all of our meals, while being comforting, still manages to be quite healthy and balanced! I’m sure you’d have such a great time if you moved to Italy for some time :)
    Btw, these cupcakes look oh my god, sooo good! Never thought of making a cannoli filling before…genius!

    xo, Elisa August 13, 2013 at 12:36am Reply

    • Jaclyn: Thanks Elisa :). They are pretty indulgent, I hope you can try them soon! Even if I can’t live there in Italy I would love to just visit soon! It’s crazy that I’ve never been. It’s on my to do list though within the next few years though. August 13, 2013 at 8:49am Reply

  • Elisa @ Insalata di Sillabe: Sorry! I meant cuisine not cousin…(stupid auto correct!) August 13, 2013 at 12:49am Reply

    • Jaclyn: That always happens to me!! Yes, stupid auto correct :). Love it sometimes because I’m a terrible speller but other times it drives me crazy. August 13, 2013 at 8:50am Reply

  • Emily {Pink Tiger in the Kitchen}: Moving to Italy sounds like a perfect plan!! :) Since I’m not doing that any time soon, having a dozen of these cupcakes would make for a perfect backup plan!! August 13, 2013 at 7:00am Reply

  • Shashi @ Chocolate cannoli cupcakes … so seriously yum! August 13, 2013 at 8:51am Reply

  • sally @ sallys baking addiction: Cannolis have got to be one of my most favorite treats ever. We used to get them for family parties and such when I was little. I couldn’t get enough of them! I love these; they are gorgeous and without a doubt delicious Jaclyn! August 13, 2013 at 9:35am Reply

  • Amanda: Just beautiful!!! Great recipe, thanks! August 13, 2013 at 9:57am Reply

  • Kayle (The Cooking Actress): CANNOLI AND CHOCOLATE??! Too much gooodnesss!!

    I’m Italian and I loove Italian food, so yay! August 13, 2013 at 1:36pm Reply

  • Chelsea: You’re killing me with these cannoli creations!! YUM!!! August 13, 2013 at 7:58pm Reply

  • Kim (Feed Me, Seymour): I think I can definitely get on board with chocolate cannolis. It’s a nice twist on the classic, and in adorable cupcake form! August 14, 2013 at 4:47am Reply

  • Stephanie @ Eat. Drink. Love.: These are too incredible for words!! August 14, 2013 at 9:30pm Reply

  • Melanie @ Just Some Salt and Pepper: These look absolutely heavenly! August 26, 2013 at 9:51pm Reply

  • Jo: I tried these cupcakes yesterday but for some reason the actual cupcake was dry :( how is the texture supposed to be? just need to see what i did wrong. September 8, 2013 at 12:43pm Reply

    • Jaclyn: They definitely shouldn’t be dry (they should be moist and soft), they were probably over-baked or your oven may cook a little hot? sorry that happened with yours though!! September 14, 2013 at 8:54pm Reply

  • Vera Zecevic – Cupcakes Garden: I like this chocolate version of cannoli cupcakes even more than previous one.These cupcakes look absolutely gorgeous and taste even better.I’ve featured these cannoli cupcakes on my blog, but if you don’t agree, please contact me and I’ll remove it.
    All the best. September 14, 2013 at 2:50am Reply

  • Cannoli Cream Puffs | OMG Chocolate Desserts: […] filling. There was not much thinking, because I had something like this on my mind for a long time: Cannoli filling with chocolate which I saw on the Cooking Classy blog. My final decision for the first desert was: Cannoli Cream […] January 1, 2014 at 1:13pm Reply

  • Toodie: Oh boy…since I love cannoli, I’m going to have to try these. What a nice twist on something already fabulous. March 7, 2014 at 5:27pm Reply

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