Cannoli Cupcakes with Chocolate Buttercream Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
In honor of our delicious cannoli cake wedding cake, I put together these cannoli-cream-filled cupcakes, and topped them with homemade chocolate buttercream frosting. The result is a really delicious treat that's the perfect way to celebrate any occasion!
For the cupcakes:
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup (2 sticks) butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
For the cannoli cream filling:
  • 1 cup (8 oz.) ricotta cheese
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1/2 cup whipping cream
  • 1/2 cup mini chocolate chips
For the chocolate buttercream frosting:
  • 2 sticks butter, softened
  • 2/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 2-3 cups powdered sugar
  • 3 tbsp milk
Make the cupcake batter:
  1. Preheat the oven to 350°F. Line a cupcake pan with paper liners. Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
  2. In a large bowl, cream together the butter and shortening with an electric mixer or stand mixer. Add the sugar one cup at a time, fully incorporating each cup before adding the next. Add the eggs one at a time, again making sure each one is beaten in before adding the next. Scrape down the sides of the bowl with a spatula every so often.
  3. Alternate adding the flour mixture and the buttermilk to the batter, starting and ending with the flour mixture, and making sure to scrape down the sides of the bowl with a spatula every so often. Mix on high for a few seconds to get everything incorporated.
  4. Pour batter into cupcake liners until they're 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the cupcake comes out clean. Allow cupcakes to cool completely on a wire rack.
Make the cannoli cream:
  1. While cupcakes are baking, beat the whipped cream to stiff peaks using an electric mixer. In a medium bowl, beat together the ricotta, sugar, and vanilla in a medium bowl. Fold in the whipped cream and mini chocolate chips. Set aside until ready to assemble the cupcakes.
Make the chocolate buttercream:
  1. Beat together softened butter and cocoa powder in a large bowl with an electric mixer. Add the vanilla extract and beat again. Add the powdered sugar, 1/2 cup at a time, tasting after each addition until you reach your desired sweetness. If you feel the frosting is too thick, add a tablespoon of milk at a time until you reach the consistency you like.
Assemble the cupcakes:
  1. Using a paring knife, small offset spatula, or cupcake coring tool, carve out a little cylinder in the middle of each cupcake. Pipe or scoop in cannoli cream into the cupcakes.
  2. Pipe on chocolate buttercream with a pastry bag or apply with an offset spatula. Serve and enjoy!
Recipe by Total Noms at