Cannoli Cupcakes With Chocolate Mascarpone

Cannoli Cupcakes filled with chocolate chip cannoli filling and topped with chocolate mascarpone frosting and pistachios

The Godfather would be quite pleased with these Cannoli Cupcakes.  Buttery brown sugar cupcakes filled with smooth and creamy chocolate chip ricotta cannoli filling and topped with decadent chocolate mascarpone frosting.

I’ve been on a Dean Martin and Rosemary Clooney binge lately.  I’m quite sure it has been my source of inspiration for these beauties.  Oh, and the cannoli.  Authentic cannolis are amazing.  The crunchy buttery shell with the contrast of the sweet, smooth ricotta.  You can’t go wrong.  If you haven’t had a cannoli guys, you’re missing out.  If i’ts a good one, it will change your world.  I only say that because sweets are my life.

And life is good.

Cannoli Cupcakes filled with chocolate chip cannoli filling and topped with chocolate mascarpone frosting and pistachios

Last month, I dedicated a post to the oh so wonderful French madeleine cookie.  So I’m exploring a little of Italy today and combining my favorite dessert with the cannoli.  The base of the cupcake is a rich fluffy cupcake with lots of brown sugar to give it a caramelized cookie flavor.  They come out super moist and fluffy.  Did I already mention fluffy?  The filling is what I’m most excited about.  I used ricotta, heavy whipped cream, mini chocolate chips and a little orange zest.  The orange zest makes it beautiful.  The frosting was incredibly simple, made with butter, mascarpone cheese, vanilla, cocoa powder, and powdered sugar.  That’s it!  For something so easy and simple, it really is rich and decadent.  I topped them with crunchy, salty pistachios and dusted them with powdered sugar.

 I promise these cannoli cupcakes will have you saying “Mama Mia!”

Cannoli Cupcakes filled with chocolate chip cannoli filling and topped with chocolate mascarpone frosting and pistachios

Cannoli Cupcakes With Chocolate Mascarpone

Cannoli Cupcakes With Chocolate Mascarpone


    For the cupcakes:
  • 3 sticks softened butter
  • 1 1/2 cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • For the cannoli filling:
  • 2 cups of whole milk Ricotta drained
  • 3/4 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/2 cup mini semi sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tbs orange zest
  • For the frosting:
  • 8 oz mascarpone, room temperature
  • 1/2 c unsalted butter, room temperature
  • 1/2 c cocoa
  • 1 1/4 c confectioner’s sugar
  • 1 t vanilla extract
  • 1/4 t salt
  • 2 T cream or milk, to adjust consistency
  • 3/4 tsp cinnamon


    For the cupcakes:
  1. Preheat oven to 350.
  2. With your mixer using a paddle attachment, mix butter and sugar until light and fluffy on medium high. Beat in each egg one at a time until fully blended. Mix in vanilla.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt.
  4. On low speed and starting with the dry ingredients, blend in batches switching between dry and milk. End with mixing in the dry ingredients.
  5. Fill cupcake liners 2/3 full and bake for 16-18 minutes.
  6. For the cannoli filling:
  7. Drain your ricotta and place in a large bowl. Using a whisk, mix until smooth and all the clumps are gone.
  8. Sift in the powdered sugar and continue to mix well.
  9. With your mixer, whisk the cream until it thickens up and forms peaks.
  10. Gently fold the whipped cream into the ricotta using a spatula.
  11. Fold in vanilla, orange zest, and chocolate chips.
  12. For the frosting:
  13. In your mixer, beat softened butter and mascarpone for about a minute.
  14. Add cocoa powder, cinnamon, and confectioners sugar until well combined.
  15. Add vanilla and milk and play with the consistency until its thickened to your liking.

Cupcake recipe from Kevin and Amanda.

Homemade cannoli filling from Craftaholics Anonymous.

Frosting from Lee la bean bakes.

Cannoli Cupcakes filled with chocolate chip cannoli filling and topped with chocolate mascarpone frosting and pistachios

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  1. Shannon says:

    Hi, Did you just hollow out the center of the cupcake to accomodate the filling or did you just force the filling in? Thank you. They look beautiful and yummy!

    • Kathleen Siegle says:

      Shannon, I just hollowed out each center and spooned the filling in. Then I just put the cupcake tops back on. It was very easy. Thank you!

    • Kathleen Siegle says:

      Thanks Lindsey 🙂 I take that compliment to heart because I adore your food photography!

    • Kathleen Siegle says:

      Thank you Shiran! I love cannoli filling, so I almost ate the bowl before it got to the cupcakes 🙂

  2. funsize wwife says:

    I am just recovering from cannoli poke cake! When I saw chocolate and orange in the same text with cannoli and cupcakes- oooh baby! I share new desserts with my friends and they will just love this! I’ve actually started keeping marscopone and ricotta in the frig in anticipation of the next cannoli dessert. These are so pretty and I think the taste will be bo-dacious!

  3. Jody Zlock says:

    These look great and I’m thinking of making them for a cupcake contest/fundraiser at the school where I work. About how many does it make? Thanks.

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