These Cannoli Cupcakes are a dessert lovers dream!! Chocolate Chip cupcakes with a hint of cinnamon are topped with a Cannoli Filing Frosting you have to try to believe!!
Let’s talk about nine year old boys for a minute.
Nine year old boys are hard. Why isn’t this more of a well-known thing? What happens when they turn nine? Does someone sneak in during the night and implant them with a microchip that makes them think they know ALLTHETHINGS?
Also they make you feel old because you find yourself saying things you said you’d never say. Like that money doesn’t grow on trees and do you need your mouth washed out with soap and EXCUSE ME, THE RIGHT TO GO TO SCHOOL IS A PRIVILEGE, NOT A PUNISHMENT JUST ASK THE CHILDREN IN THIRD WORLD COUNTRIES WHO WILL NEVER BREAK THE CYCLE OF POVERTY!!!
Don’t even get me started on the video games. I know some parents think that video games are from the devil, but it’s something I struggle with. On one hand, sometimes it’s nice to have the kid out of your hair (I know I’m going to Hell for saying that, you’re not going to tell me anything I don’t already know), but on the other hand I’m like should I make him go outside and build things with rocks? Will rocks even exist in the future? Will outside exist in the future?
Seriously. Schools are about to get rid of textbooks, soooo…it’s all so confusing.
It makes my brain hurt and feel old. Also I’m pretty sure he likes girls now that aren’t me, which is a whole other thing I don’t even want to talk about.
Let’s talk about cupcakes.
I’ve had Cannoli Cupcakes on the brain for awhile but wasn’t sure how I’d execute them. I finally decided on chocolate chip vanilla cupcakes with a touch of cinnamon, topped with a Cannoli Filling Frosting.
I know some people use ricotta for cannoli filling, some use mascarpone (or as Giadda would say, MAZZ KAH PONAYYY). I decided on ricotta so the frosting would have that distinctive grittiness, but added a bit of cream cheese for a creamy zip. A hefty dose of powdered sugar is added to make it pipeable and because ricotta can be finicky, it needs a bit of chilling time to firm up.
I topped these with broken bits of waffle cone bowls dipped in chocolate. Feel free to make your own cannoli shells to top the cupcakes but honestly, ain’t nobody got time for that.
I used waffle cone bowls instead of cones because they allowed me to break them into bigger, flat pieces and you can get a whole box for $1.50 at Walmart. You could omit them completely of course, but I liked the added crunch.
- 2 sticks salted butter, slightly softened
- 2 cups granulated sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup mini chocolate chips
- 1 cup milk
- Cannoli Filling Frosting:
- 1 cup whole milk ricotta
- 1/2 cup (1 stick) salted butter, slightly softened
- 4 oz (1/2 block) cream cheese, slightly softened
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 9 cups powdered sugar
- 1 cup mini chocolate chips
- Dipped Waffle Bowl Toppers:
- 4 waffle bowls, broken into large pieces
- 8 oz chocolate almond bark
- Prepare Cannoli Filling Frosting: In the bowl of a mixer, beat butter, cream cheese, and vanilla on medium speed until smooth. With the mixer on medium low, beat in about HALF of the powdered sugar and all of the cinnamon. With the mixer still on low, beat in ricotta, then add the rest of the powdered sugar. Increase speed to medium and beat until combined -- it may look a little runny, this is normal. Fold in chocolate chips and place frosting UNCOVERED in the fridge for about 3 hours. This will allow it to firm up and dry out just a bit.
- Prepare cupcakes: Preheat oven to 350. Line 24 muffin tins with liners and set aside.
- In a large bowl, mix together flour, baking powder, and cinnamon. Toss mini chocolate chips in the mixture, stirring to coat. Set aside.
- In the bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla.
- With the mixer on medium low, add flour/chocolate chip mixture and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Fill muffin tins 2/3 full. Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.
- While cupcakes cool, prepare toppers: Melt almond bark according to package directions. Dip waffle pieces 2/3 of the way in the melted chocolate and place on a piece of wax paper to harden.
- Using a piping bag and a large round tip OR a large gallon size Ziploc bag with a large corner snipped off, pipe Cannoli Filling Frosting onto cupcakes. Top with a dipped waffle piece.
- Keep uneaten cupcakes covered in the refrigerator for up to 2 days.
These are seriously SO good and so so fun. Perfect finish to an Italian meal. Or any meal!!
Enjoy and have a fabulous Monday!!