Description
These Chocolate Dipped Cannoli Cupcakes capture all the classic flavors of a cannoli in a fun, portable cupcake form, filled with creamy ricotta, topped with chocolate ganache, and finished with a dusting of powdered sugar.
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
Instructions
- 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 comes out clean. Remove from the oven and allow to cool completely before filling and frosting.
- For the Cannoli Filling/Frosting: 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!
Notes
Store leftover cupcakes in an airtight container in the fridge for up to 3-4 days.
If you want to make mini versions, use a mini cupcake tin and reduce the baking time by 5-7 minutes.
These cupcakes can be frozen after filling and frosting, but the chocolate topping should be added after thawing.
For a vegan version, substitute the butter and cream cheese with dairy-free versions and use a non-dairy milk for a vegan option.
If you prefer a less sweet chocolate ganache, use dark chocolate instead of semi-sweet.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 27g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
