Irresistible Cannoli Cupcakes with Creamy Ricotta Filling
These Cannoli Cupcakes combine rich flavors with a fluffy cake, featuring a creamy filling that’s hard to resist.
Equipment
- Mixing bowl
- Cupcake liners
- - Ice cream scoop
- Wire rack
- knife or cupcake corer
Ingredients
For the Cupcakes
- 1 box vanilla cake mix High-quality mix recommended.
- 1/2 cup butter Softened.
- 1 cup chocolate chips Can substitute with white chocolate chips.
- 2 Tbsp coconut oil Can substitute with vegetable oil.
For the Creamy Filling
- 8 oz cream cheese Softened.
- 1/2 cup whole milk ricotta Can substitute with mascarpone.
- 3 cups powdered sugar Adjust to taste.
- 1 tsp pure vanilla extract High-quality for best results.
- 1/4 tsp ground cinnamon Optional.
- 1/4 tsp kosher salt Don't skip!
- 1/3 cup mini chocolate chips Can substitute with dark chocolate chips.
Instructions
Baking
- Preheat the oven to 350°F.
- In a mixing bowl, combine the vanilla cake mix, softened butter, and any eggs called for on the package. Blend well until smooth.
- Spoon the batter into cupcake liners about 2/3 full.
- Bake for 18-22 minutes until golden and springy.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Filling Preparation
- In a mixing bowl, beat together the softened cream cheese, ricotta, powdered sugar, vanilla, cinnamon, and salt until smooth and creamy.
- Hollow out the center of each cooled cupcake with a knife or cupcake corer.
- Fill each cupcake with the creamy filling and sprinkle with mini chocolate chips.
- Optional: Dust with powdered sugar before serving.
Notes
Ensure all ingredients are at room temperature for best results. Allow filled cupcakes to chill in the refrigerator for enhanced flavors.