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5 from 5 votes

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! 
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 21 minutes
Servings 24 Cupcakes
Calories 425kcal
Author Krystle Smith

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

For Garnish If Desired

  • ½ Cup Chocolate Chips
  • 12 Cannolis Halved

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