Cannoli Cupcakes

Save For Later

Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting.  These cannoli cupcakes taste like cannoli in cupcake form.  They are even known to win over Italian Grandmas!

We love cannoli flavored treats around here such as Cannoli Cheesecake, Cannoli Poke Cake ,and Cannoli Dessert Dip.

So many people love cannolis but have you ever tried Cannoli Cupcakes? These delicious cupcakes bring together all of the best flavors of a traditional Italian cannoli in a moist and delicious cupcake. I am a sucker for cupcakes, but these are truly out of this world. Moist vanilla cake is topped with tangy cannoli cream. Then the whole thing is covered in rich chocolate coffee frosting.

If you like cannolis, you'll LOVE these cupcakes. Also, so perfect for birthdays and parties.

Ingredient Notes

• Mascarpone cheese is similar to cream cheese except it is made with whole cream. Mascarpone cheese has a higher fat content than cream cheese so it gives the cupcakes a creamier and richer taste.
• I like to add butter (instead of oil), and milk (instead of water) to my cake mixes for a richer, moister cake. It'll take like it just came out of a bakeshop!
• If you don't like coffee, these would also be wonderful with chocolate frosting.
• I topped my cupcakes off with chocolate chips. You can also use your favorite cannoli flavor as inspiration such as pistachios.
• I also topped my cupcake with an actual cannoli, because why the heck not go over the top on everything! Mine are from a local bakeshop, but you can also make homemade mini cannolis.

Tips

1.  Use an ice cream scoop for beautiful uniform scoops of cannoli cream on top of your cupcakes.
2. I also like to use an ice cream scoop to scoop batter into my cupcake liners. This way each cupcake will be uniform in size and be done baking at the same time.
3. Do not overbake: Bake your cupcakes just until a toothpick inserted in the center comes out clean. If the tooth pick comes out with a few moist cake crumbs that is okay. However, if you see batter continue baking in increments of 2-3 minutes.  Another way to tell cupcakes are done is to check if the top bounces back when you lightly touch the top of it.
4. Do not over mix: Overmixing leads to tough, dense cupcake.
5. Remove cupcakes from the pan after a few minutes. Since the pan is still hot, they'll continue baking and could become dry.

More Cupcakes To Try

Mermaid Cupcakes

Funfetti Cupcakes

Boston Cream Cupcakes

Maple Bacon Cupcakes

Tiramisu Cupcakes

Coffee Cupcakes

What do you think of this recipe? Let me know by leaving a comment or rating below.

📖 Recipe

Cannoli Cupcakes

Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting.  Tastes like a cannoli in cupcake form. Even known to win over Italian Grandmas! 

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 21 minutes minutes

Servings: 24 Cupcakes

Calories: 425kcal

Author: Krystle Smith

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Post

Name

Email

SAVE THIS!

Ingredients

• ▢ 1 Box French Vanilla Cake Mix
• ▢ 3 Eggs
• ▢ ½ Cup Butter Softened
• ▢ 1 Cup Whole Milk

For the Cannoli Cream

• ▢ 2 Cups Mascarpone Cheese Softened
• ▢ 2 Cups Powdered Sugar
• ▢ 2 Teaspoons Vanilla Extract

For the Chocolate Coffee Frosting

• ▢ 1 Cup Butter Softened
• ▢ 2 Cups Powdered Sugar
• ▢ ½ Cup Cocoa Powder
• ▢ 1 Teaspoon Espresso Powder
• ▢ 3 Tablespoons Heavy Cream

For Garnish If Desired

• ▢ ½ Cup Chocolate Chips
• ▢ 12 Cannolis Halved

Don't lose this recipe. Pin for later!

Instructions

For the Cupcakes

• Preheat oven to 350 degrees F. Line a muffin pan with cupcake papers.
• In a large bowl, combine cake mix, butter, eggs, and milk until just combined.
• Evenly divide batter into prepared pan. Bake for 21-23 minutes, or until a tooth pick inserted in the center comes out clean. Cool completley.

For the Marscarpone Cream

• In a large bowl, combine marscarpone cream, powered sugar, and vanilla.
• Using an ice cream scoop, place one scoop on top of each cupcake.

For the Frosting

• In a large bowl, cream butter until light and fluffy. Stir in cocoa powder.
• Gradually add powdered sugar a little a time. Add heavy cream as needed to reach your desired consistency.
• Pipe (I used a Wilton 1 M tip), or spread frosting onto cupcakes.
• Garnish with chocolate chips and half a cannoli, if desired.

Notes

1. If you don't like coffee, these would also be wonderful with chocolate frosting.
   I topped my cupcakes off with chocolate chips. You can also use your favorite cannoli flavor as inspiration such as pistachios.
2. I also topped my cupcake with an actual cannoli, because why the heck not go over the top on everything! Mine are from a local bakeshop.
3. Use an ice cream scoop for beautiful uniform scoops of cannoli cream on top of your cupcakes.
4. I also like to use an ice cream scoop to scoop batter into my cupcake liners. This way each cupcake will be uniform in size and be done baking at the same time.
5. I also like to use an ice cream scoop to scoop batter into my cupcake liners. This way each cupcake will be uniform in size and be done baking at the same time

Nutrition

Calories: 425kcal | Carbohydrates: 44g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 244mg | Potassium: 52mg | Fiber: 1g | Sugar: 33g | Vitamin A: 699IU | Calcium: 59mg | Iron: 3mg

Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!