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Cannoli Cupcakes

Updated: Nov 12, 2020

A vanilla cupcake with creamy cannoli filling, dipped in chocolate ganache and topped with a crunchy shard of cannoli shell.

Let’s get this weekend going already with some Cannoli Cupcakes, shall we? These actually were inspired by my son. He wanted cannoli for his birthday, but you can’t stick a candle in a cannoli, can ya’?! Being a hard core cupcake lover myself, I decided to merge the two and make both of us happy. After all, I always think Mom deserves a little 👏 on the kids’ birthdays, too!

So here we have it, vanilla & chocolate chip cupcakes (boxed mix if you fancy!), creamy cannoli filling, and dark chocolate ganache to sink my teeth into. Topped with a chunk of cannoli shell for crunch - it ticks all the boxes!

Have a great weekend friends, stay safe and be well. xoxo Kirsty

An inside view of the cannoli cupcake - vanilla cake, with a chocolate chip cannoli filling and a layer of chocolate ganache on top. Decorated with a shard of cannoli shell for drama!

Ingredients for 12 cupcakes

For the cake

  • 1 boxed cake mix (we love Trader Joe’s Vanilla Cake), or see our cake recipe here

  • 1/2 cup (80g) mini chocolate chips

For the Filling

  • 4.5 oz (125g) ricotta

  • 2.5 oz (70g) mascarpone, room temperature

  • 1/3 cup (45g) confectioner’s sugar

  • 1/2 teaspoon vanilla extract

  • pinch of cinnamon

  • 1/4 cup (40g) mini chocolate chips

For the Chocolate Ganache

8oz (225g) semi sweet chocolate, finely chopped

1 cup (240ml) heavy cream


6 cannoli shells


Prepare the cupcakes according to instructions on the box and add 1/2 cup mini chocolate chips to the batter. Alternatively, use our cake recipe. If you’re converting a cake recipe to a cupcake recipe, bake them at the same temperature for 15-20 minutes, until the tops spring back when gently prodded. Allow the cupcakes to cool.

Whilst they are cooling, make the filling. Combine the ricotta, mascarpone, confectioner’s sugar, vanilla, and cinnamon until the mixture is smooth. Stir in the chocolate chips.

Use a paring knife to cut a bit out of the top of the cupcake, enough to fit at least a tablespoon of filling inside. Use a piping bag or two teaspoons to fill the cupcakes. Smooth over the tops. Refrigerate for half an hour.

Whilst they are in the fridge, place the chopped chocolate in a heat-proof bowl. Heat the cream in a saucepan over medium heat until it simmers gently, do not let it boil. Immediately pour the cream over the chocolate, then let it sit for 2-3 minutes to soften. This part is very important! After 2-3 minutes have passed, stir until the chocolate has melted.

Remove the cupcakes from the fridge, turn them upside down and gently dip the tops into the chocolate ganache. Twirl the dipped cupcake around to allow the excess to drizzle off, and place the cupcake, upright, on a platter. Continue with the remaining cupcakes. Any leftover ganache can be stored in the fridge for up to a week - it’s great on ice cream! Break up the cannoli shells into large chunks, and stick them into the cupcake to decorate. Refrigerate until about 30 minutes before serving. Enjoy!

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