Description
A decadent twist on the classic Italian dessert—these chocolate-dipped cannoli cupcakes feature moist vanilla cake, a creamy ricotta filling, and a chocolate-dipped shell topping.
Ingredients
Units
Scale
- 1 box vanilla or yellow cake mix (plus ingredients listed on the box)
- 1 1/2 cups ricotta cheese
- 1/2 cup mascarpone cheese
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/3 cup mini chocolate chips
- 1 cup semi-sweet chocolate chips (for dipping)
- 1 tbsp coconut oil or shortening (for melting chocolate)
- 12 cannoli shells or mini waffle cones (optional, for garnish)
Instructions
- Preheat oven and prepare cupcake batter according to box instructions. Divide batter evenly into lined muffin tins and bake as directed. Let cool completely.
- In a bowl, mix ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon until smooth and creamy. Fold in mini chocolate chips.
- Core the center of each cooled cupcake and pipe or spoon in the cannoli filling.
- In a microwave-safe bowl, melt semi-sweet chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
- Dip the top of each cupcake into the melted chocolate and let set.
- Optional: garnish each cupcake with a mini cannoli shell or waffle cone piece and a sprinkle of mini chocolate chips.
- Refrigerate cupcakes for at least 30 minutes before serving to let the filling set.
Notes
- Drain ricotta cheese overnight in cheesecloth for a thicker filling.
- You can use homemade vanilla cupcakes instead of box mix if preferred.
- These cupcakes are best served chilled.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 26g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg