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Cannoli Cupcakes combine two of the best desserts in the world (cupcakes and cannoli) to make one unforgettable indulgence! You get a perfect vanilla cupcake topped with a ricotta cannoli filling and a chocolate whipped cream topping. These are proof that dreams do come true!
Cannoli in Cupcake Form
These are one of those treats where you want to savor every last little crumb!
You get a moist and fluffy vanilla buttermilk cupcake, a sweet and creamy ricotta filling (don’t worry it doesn’t taste like eating cheese) and it’s crowned with a silky smooth, rich chocolate whipped cream.
Oh and they’re finished with dark chocolate chips for added cuteness and flavor.
I mean how could these not be good??
You can also add some cinnamon or orange zest to the cupcakes for more one layer of traditional cannoli flavor. Eeny meeny miny moe which will you choose?
I actually forgot to add either or so I went was sprinkling cinnamon on mine after, lol.
Ingredients for These Cupcakes
- All-purpose flour and cake flour
- Baking powder and baking soda
- Ground cinnamon or orange zest (optional)
- 1/4 tsp salt
- Unsalted butter
- Granulated sugar
- Vegetable oil
- Vanilla extract
Ingredients for the Cannoli Toppings
- Ricotta cheese
- Powdered sugar
- Heavy cream
- Unsweetened cocoa powder
- Vanilla extract
- Semi-sweet chocolate chips
Scroll below for printable recipe.
A Cupcake Fit for Any Occasion
I love that these cupcakes are so delicious they’d be perfect for any celebration any day of the year.
I know I’d be pretty ecstatic to get one of these on my birthday or Valentines day, or even on Christmas!
No one can resist these three layers of decadence, these will be a highlight of the celebration!
More Cupcake Recipes You Might Like
Follow Cooking Classy
- 3/4 cups (105g) all-purpose flour (scoop and level)
- 3/4 cup (96g) cake flour (scoop and level)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon or 1 tsp orange zest (optional)
- 1/4 tsp salt
- 6 Tbsp (85g) unsalted butter, softened
- 3/4 cup (160g) granulated sugar
- 3 1/2 Tbsp (50ml) vegetable oil
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- 1 1/3 cups (300g) ricotta cheese
- 1/3 cup (42g) powdered sugar
Chocolate Whipped Cream
- 1 1/2 cups (355ml) heavy cream
- 1/2 cup (65g) powdered sugar
- 3 Tbsp (15g) unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 3 Tbsp mini semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
- In a mixing bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, salt and cinnamon set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on high speed until pale and fluffy, add orange zest here if using that instead of cinnamon.
- Blend in oil then stir in eggs one at a time mixing until combine after each addition and blending in vanilla with second egg.
- With mixer set at low speed, add in 1/3 of the dry ingredients and mix just until combine then add half of the buttermilk and mix just until combined. Repeat this process once more then finish by mixing in last 1/3 of the flour mixture.
- Divide batter among lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18 - 23 minutes until toothpick inserted into center of cupcake comes out clean.
- Allow to cool several minutes before transferring to wire rack. Cool cupcakes completely.
For the cannoli topping
- If ricotta is fairly wet transfer to a few layers of paper towels then fold and press to remove some of the excess moisture.
- Transfer ricotta to a mixing bowl and stir in powdered sugar, chill until ready to serve cupcakes.
For sweetened chocolate whipped cream
- In a mixing bowl using an electric hand mixer whip heavy cream on high speed until it starts to thicken slightly then add powdered sugar, cocoa powder and vanilla.
- Mix on low until combined then increase to high speed and whip until stiff peaks form. Chill until ready to serve cupcakes.
To assemble cupcakes
- When ready to serve, spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake.
- Transfer chocolate mixture to a piping bag fitted with a star tip (I used Wilton 2D) and pipe whipped cream over ricotta layer.
- Sprinkle each cupcake with mini chocolate chips. Serve immediately for best results (cupcakes will keep okay in the refrigerator but they are best served once frosted).
- Recipe source: inspired by Tide and Thyme. I originally shared these Oct. 2012, recipe updated Feb. 2018.