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Cannoli Cupcakes


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  • Cupcakes:
  • 2 sticks salted butter, slightly softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 cup mini chocolate chips
  • 1 cup milk
  • Cannoli Filling Frosting:
  • 1 cup whole milk ricotta
  • 1/2 cup (1 stick) salted butter, slightly softened
  • 4 oz (1/2 block) cream cheese, slightly softened
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 9 cups powdered sugar
  • 1 cup mini chocolate chips
  • Dipped Waffle Bowl Toppers:
  • 4 waffle bowls, broken into large pieces
  • 8 oz chocolate almond bark



Step 1

Prepare Cannoli Filling Frosting: In the bowl of a mixer, beat butter, cream cheese, and vanilla on medium speed until smooth. With the mixer on medium low, beat in about HALF of the powdered sugar and all of the cinnamon. With the mixer still on low, beat in ricotta, then add the rest of the powdered sugar. Increase speed to medium and beat until combined -- it may look a little runny, this is normal. Fold in chocolate chips and place frosting UNCOVERED in the fridge for about 3 hours. This will allow it to firm up and dry out just a bit.
Prepare cupcakes: Preheat oven to 350. Line 24 muffin tins with liners and set aside.
In a large bowl, mix together flour, baking powder, and cinnamon. Toss mini chocolate chips in the mixture, stirring to coat. Set aside.
In the bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla.
With the mixer on medium low, add flour/chocolate chip mixture and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Fill muffin tins 2/3 full. Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.
While cupcakes cool, prepare toppers: Melt almond bark according to package directions. Dip waffle pieces 2/3 of the way in the melted chocolate and place on a piece of wax paper to harden.
Using a piping bag and a large round tip OR a large gallon size Ziploc bag with a large corner snipped off, pipe Cannoli Filling Frosting onto cupcakes. Top with a dipped waffle piece.
Keep uneaten cupcakes covered in the refrigerator for up to 2 days.

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