These cupcakes borrow the best part of a cannoli, which is the cream. You hollow out a baked cupcake, pipe in sweetened ricotta and mascarpone, then chill and dip the top in dark chocolate. The shell cracks when you bite it. The middle stays soft.
The cake itself comes from a box. That's not a shortcut to apologize for. It keeps the whole thing to one mixing bowl for the cupcake and one for the cream, and the filling is where the flavor actually lives.
One thing to know before you start: the chilling step isn't optional. A firm cream holds its shape when it hits the warm chocolate. A loose one slides off into the bowl.
Step-by-Step Instructions
1. Preheat the oven to 350°F (180°C).
2. Line a muffin tin with liners and cooking spray.
3. Prepare cake mix according to its directions.
4. Fill liners about ¾ of the way up with the cupcake batter.
5. Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
6. Allow the cupcakes to cool completely.
7. In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
8. Fold in the mini chocolate chips.
9. Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
10. Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
11. Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
12. Put the cupcakes in the freezer for about 1 hour or until firm.
13. Melt the dark chocolate and coconut oil together.
14. Carefully, dip the tops of the cupcakes into the melted chocolate.
15. Place in the refrigerator to firm up if need be.
16. Enjoy!
Tips & Tricks
- Spray the cupcake liners lightly even if they're nonstick. Cannoli cupcakes get handled a lot and the paper sticks.
- Let the cupcakes cool completely before you cut into them. A warm cake tears when you press the center down.
- Sift the powdered sugar into the cheese mixture to avoid lumps.
- Keep the filled cupcakes cold until the moment you dip them.
- Work with a deep, narrow bowl for the chocolate so you can dip the top without going past the frosting line.
Pro Tips
Variations
Milk chocolate dip
swap the dark chocolate for milk chocolate. It sets softer, so keep the cupcakes refrigerated until serving.
Orange ricotta cream
add a teaspoon of orange zest to the filling with the vanilla.
Pistachio finish
sprinkle chopped pistachios over the chocolate before it sets.
How to Store Chocolate-dipped Cannoli Cupcakes
Refrigerator
Keep them in a sealed container in the fridge for up to 3 days. The chocolate stays glossy and the cream holds its shape.
Freezer
Freeze the finished cupcakes on a tray until solid, then wrap each one. They keep for up to 1 month. Thaw in the fridge overnight.
Reheating
Don't reheat these. Warm chocolate turns messy and the cream goes soft. Eat them cold.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes. Bake and hollow the cupcakes a day ahead and keep them covered at room temperature. Make the cream the same day you plan to fill them, since ricotta fillings are best fresh.
Q: Why did my filling turn runny?
Usually wet ricotta or cold mascarpone. Drain any liquid from the ricotta tub and let the mascarpone sit out for 30 minutes before mixing.
Q: Do I have to use a boxed cake mix?
No. Any vanilla cupcake recipe that makes 12 will work. Just keep the bake time and temperature from that recipe.
Q: How do I know the cream is firm enough to dip?
Touch it. If your finger leaves a clean dent and the swirl holds its shape, it's ready. If it smears, give it another 15 minutes in the freezer.
Q: Can I skip the coconut oil?
You can, but the chocolate will be thicker and set with a duller finish. Vegetable shortening or butter work in the same amount.
Chocolate-Dipped Cannoli Cupcakes With Ricotta Cream
Vanilla cupcakes hollowed out and piped with sweet ricotta and mascarpone cream, then chilled and dipped in dark chocolate. Makes 12.
Ingredients
Instructions
- 1Preheat the oven to 350°F (180°C).
- 2Line a muffin tin with liners and cooking spray.
- 3Prepare cake mix according to its directions.
- 4Fill liners about ¾ of the way up with the cupcake batter.
- 5Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
- 6Allow the cupcakes to cool completely.
- 7In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
- 8Fold in the mini chocolate chips.
- 9Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
- 10Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
- 11Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
- 12Put the cupcakes in the freezer for about 1 hour or until firm.
- 13Melt the dark chocolate and coconut oil together.
- 14Carefully, dip the tops of the cupcakes into the melted chocolate.
- 15Place in the refrigerator to firm up if need be.
- 16Enjoy!
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.
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