Why You’ll Love This Recipe

These Chocolate Dipped Cannoli Cupcakes capture all the flavors of a traditional cannoli but in a convenient cupcake form. The moist, tender cupcakes are filled with a rich, creamy ricotta-based filling, topped with decadent chocolate ganache, and dusted with powdered sugar. The chocolate dip gives these cupcakes an extra layer of indulgence, and the mini chocolate chips mixed into the filling offer a delightful crunch. It’s the perfect fusion of Italian flavors and cupcake perfection that will leave everyone wanting more.

Ingredients

For the Cupcakes:

1 stick unsalted butter, softened
½ cup sugar
¼ cup brown sugar
6 tablespoons sour cream, room temperature
1 ½ teaspoons vanilla extract
3 large egg whites, room temperature
1 ¼ cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
8 tablespoons milk, room temperature

For the Cannoli Filling/Frosting:

1 (8 oz) package cream cheese, softened (mascarpone can also be used)
1 (15 oz) container ricotta cheese
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Mini chocolate chips (optional, for adding to filling)

For the Chocolate Dip:

6 ounces semi-sweet chocolate, melted

Optional Toppings:

Powdered sugar for dusting
Additional mini chocolate chips for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cupcakes:

Preheat your oven to 325°F (165°C). Line a standard cupcake tin with 15 paper liners and set aside.
In a medium mixing bowl, sift together the cake flour, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the butter, sugar, and brown sugar. Add the sour cream and vanilla extract, mixing until combined.
Add the egg whites one at a time, mixing well between each addition and scraping down the sides of the bowl.
Add half of the dry flour mixture to the wet ingredients, mixing to combine. Then add the milk and blend until smooth.
Finally, add the remaining flour mixture and mix until everything is well incorporated.
Divide the batter evenly into the cupcake liners, filling each about ⅔ full.
Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool completely before filling and frosting.

For the Cannoli Filling/Frosting:

In a large bowl, beat the cream cheese on high speed with a hand mixer until smooth and creamy.
Add the ricotta cheese and continue to beat until the mixture is smooth and well combined.
Mix in the confectioners’ sugar and vanilla extract, beating on high for about 3 minutes.
If desired, fold in mini chocolate chips for an added crunch.
Place the cannoli filling in the fridge until you’re ready to fill and frost the cupcakes.

Assembling the Cupcakes:

Using a cupcake corer or a butter knife, make a well in the center of each cooled cupcake.
Fill a piping bag with the cannoli filling and pipe the filling into the center of each cupcake. Optionally, add a few mini chocolate chips into the filling.
Pipe the remaining cannoli frosting on top of each cupcake.
Place the cupcakes in the freezer for about 30 minutes to firm up the frosting (this step is crucial for perfect results).

For the Chocolate Dip:

Once the frosting is firm, carefully dip the top of each cupcake into the melted semi-sweet chocolate.
Set the dipped cupcakes on a parchment-lined tray and refrigerate until the chocolate hardens.

To Serve:

Once the chocolate has set, remove the cupcakes from the fridge and dust with powdered sugar.
Serve immediately or store in the fridge until ready to enjoy!

Servings and Timing

Servings: 15 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes

Variations

Mini Cupcakes: Make mini versions by using a mini cupcake tin and reducing the baking time by 5-7 minutes.
Vegan: Substitute the butter and cream cheese with dairy-free versions and use a non-dairy milk for a vegan option.
Chocolate Chips: Use milk chocolate or dark chocolate chips in the filling if you prefer a different flavor.

Storage/Reheating

Storage: Store leftover cupcakes in an airtight container in the fridge for up to 3-4 days.
Reheating: These cupcakes are best served cold, but if you want to warm them slightly, remove the chocolate topping and microwave the cupcake (without the frosting) for 10-15 seconds.

FAQs

1. Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes ahead of time and store them in an airtight container for up to 2 days. Fill and frost them closer to serving time.

2. Can I use whole eggs instead of egg whites?

Yes, you can use whole eggs, but the texture may be slightly denser. The egg whites help keep the cupcakes light and fluffy.

3. Can I make the filling ahead of time?

Yes, the cannoli filling can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before filling the cupcakes.

4. Can I make these cupcakes without chocolate?

Yes, you can skip the chocolate dip and simply frost the cupcakes with the cannoli filling. You can also drizzle some honey or a dusting of cinnamon on top for extra flavor.

5. How can I make the chocolate dip thinner?

If the chocolate is too thick for dipping, add a teaspoon of shortening to the melted chocolate. This will help it become more fluid but may soften the texture once it hardens.

6. Can I use a different type of frosting for the cannoli filling?

You can substitute mascarpone cheese for cream cheese for a more authentic cannoli filling flavor. You can also add a little bit of lemon zest for a refreshing twist.

7. How do I get the cupcakes to rise evenly?

Make sure not to overfill the cupcake liners, as this will help them rise evenly. Filling each liner about ⅔ full is the ideal amount.

8. Can I freeze these cupcakes?

Yes, you can freeze these cupcakes after they’ve been filled and frosted. Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw them in the fridge before serving.

9. How long do the cupcakes take to set after dipping in chocolate?

After dipping the cupcakes in chocolate, they should be refrigerated for about 30 minutes to an hour until the chocolate hardens.

10. How do I keep the chocolate from melting too easily?

Store the cupcakes in a cool, dry place and keep them refrigerated until ready to serve. The chocolate will remain firm as long as the cupcakes are chilled.

Conclusion

These Chocolate Dipped Cannoli Cupcakes are a fun, delicious twist on the classic Italian cannoli. With a rich and creamy ricotta filling, fluffy cupcakes, and a decadent chocolate dip, they’re sure to be a hit at any occasion. Whether for a holiday, party, or just a special treat, these cupcakes bring the perfect balance of sweet, creamy, and chocolaty goodness!