Deliciously Indulgent Cannoli Cupcakes You'll Love
These Cannoli Cupcakes blend the classic Italian dessert with a fun cupcake twist, offering a delightful flavor experience.
Equipment
- Cupcake Pan
- - Mixing bowls
- - Electric mixer
- Cupcake corer
- - Wire rack
Ingredients
For the Cupcakes
- 1 box Vanilla cake mix Consider switching to homemade vanilla cake for a richer flavor.
- 1/2 cup Butter, softened Ensure it's at room temperature for easy mixing.
For the Cannoli Filling
- 8 oz Cream cheese, softened Substitute with mascarpone for an authentic cannoli taste.
- 1/2 cup Whole milk ricotta Make sure it's well-drained to keep cupcakes from getting soggy.
- 3 cups Powdered sugar Adjust to taste for your preferred sweetness.
- 1 tsp Pure vanilla extract Opt for high-quality extract for the best taste.
- 1/4 tsp Ground cinnamon Adds warmth and depth; optional but recommended.
- 1/4 tsp Kosher salt Be sure not to omit this essential ingredient.
- 1/3 cup Mini chocolate chips Feel free to use dark chocolate chips for added richness.
For Topping (Optional)
- 1 cup Chocolate chips Can be skipped for a simpler look.
- 2 Tbsp Coconut oil Can be substituted with vegetable oil if preferred.
Instructions
Cupcake Preparation
- Prepare the vanilla cake mix according to the package instructions, incorporating softened butter for enhanced flavor.
- Bake the cupcakes in a preheated oven at 350°F until a toothpick inserted into the center comes out clean, approximately 18-20 minutes.
- Cool the cupcakes completely on a wire rack.
Cannoli Filling
- Beat together the cream cheese, ricotta, powdered sugar, vanilla, cinnamon, and salt in a mixing bowl until smooth and creamy.
- Fold in the mini chocolate chips gently.
- Core the cooled cupcakes and fill each generously with the cannoli mixture.
- Top with a sprinkle of chocolate chips.
Notes
For an extra indulgent treat, drizzle with chocolate ganache. Ensure all dairy ingredients are at room temperature for better texture.