Chocolate Dipped Cannoli Cupcakes

Imagine biting into a fluffy vanilla cupcake filled with sweet, creamy ricotta, then topped with a crisp chocolate shell that cracks delightfully with each bite. These Chocolate Dipped Cannoli Cupcakes transform the beloved Italian pastry into an irresistible handheld dessert that brings together the best of two worlds. The contrast between light cake, rich filling, and decadent chocolate creates a symphony of textures and flavors that will transport you straight to a Sicilian pasticceria. You’ll learn how to create these showstopping cupcakes that look professional but are surprisingly simple to make.

Why You’ll Love This Recipe

These Chocolate Dipped Cannoli Cupcakes are guaranteed to become your new favorite dessert for several compelling reasons. First, they combine the familiar comfort of a moist vanilla cupcake with the exotic appeal of traditional cannoli filling, giving you the best of both Italian and American dessert traditions. The contrast between the soft, tender crumb of the cupcake and the crunchy chocolate shell creates an unforgettable textural experience.

What makes these treats truly special is their versatility—perfect for casual family gatherings but elegant enough for special occasions like anniversaries or holiday parties. They’re also make-ahead friendly, allowing you to prepare components in advance and assemble before serving.

The sweet, slightly tangy ricotta filling studded with mini chocolate chips balances perfectly with the rich chocolate topping, creating a dessert that feels indulgent without being overwhelmingly sweet. Plus, the dramatic chocolate-dipped presentation guarantees impressed guests without requiring professional decorating skills.

Ingredients

For the Vanilla Cupcakes:

• 1 3/4 cups (218g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3/4 cup (180ml) whole milk, room temperature

For the Cannoli Filling:

• 15 oz (425g) whole milk ricotta cheese, drained overnight
• 3/4 cup (90g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon orange zest (optional)
• 1/3 cup (60g) mini chocolate chips

For the Chocolate Dipping Shell:

• 12 oz (340g) semi-sweet chocolate, finely chopped
• 3 tablespoons coconut oil or vegetable shortening
• 1/4 cup (30g) crushed pistachios for garnish (optional)

The ricotta cheese is the star ingredient here—traditional cannoli cream requires draining the ricotta overnight to achieve the perfect consistency. High-quality vanilla extract enhances both the cupcake and filling, while the chocolate shell uses real semi-sweet chocolate rather than candy melts for superior flavor.

Pro Tips

Properly Draining Ricotta: For authentic cannoli cupcake filling, proper drainage is non-negotiable. Place your ricotta in a fine-mesh sieve lined with cheesecloth, set over a bowl, and refrigerate overnight. Press gently with a spoon occasionally to release excess moisture. This prevents a watery filling that could make your cupcakes soggy.

Perfecting the Chocolate Shell: Temperature control is crucial when working with the chocolate dipping shell. Melt your chocolate slowly using a double-boiler method rather than microwaving to prevent scorching. Once melted, let it cool slightly to about 90°F (32°C) before dipping. This ensures the chocolate sets properly without becoming streaky or blooming. Test the consistency by dipping the back of a spoon—it should coat evenly but not be too thick.

Filling Technique: Rather than simply cutting off cupcake tops, use a proper cupcake corer or apple corer to remove the center of each cooled cupcake. This creates a consistent cavity for the cannoli filling and maintains structural integrity. When piping the filling, use a large round tip and fill from the bottom up to avoid air pockets. Fill just up to the top of the cupcake, not overflowing, so the chocolate shell will sit perfectly on top.

Instructions

Step 1: Prepare the Ricotta
The night before baking, place your ricotta in a fine-mesh strainer lined with cheesecloth over a bowl. Cover with plastic wrap and refrigerate overnight to drain excess moisture. This crucial step ensures your cannoli filling will have that authentic texture that makes Chocolate Dipped Cannoli Cupcakes so special.

Step 2: Bake the Cupcakes
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and beat with an electric mixer on low speed until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually add the milk, beating until just combined. Be careful not to overmix—stop when the batter is smooth and no flour pockets remain. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean with just a few crumbs. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 3: Prepare the Cannoli Filling
In a medium bowl, beat the drained ricotta with an electric mixer until smooth. Add the powdered sugar, vanilla extract, cinnamon, and orange zest (if using), and beat until well combined. Fold in the mini chocolate chips by hand using a spatula. Transfer the mixture to a piping bag fitted with a large round tip and refrigerate while you prepare the cupcakes.

Step 4: Core and Fill the Cupcakes
Once the cupcakes are completely cool, use a cupcake corer or small knife to remove the centers, creating a cavity about 1 inch deep. Save the tops if you’d like to replace them later. Pipe the cannoli filling generously into each cupcake, filling to just level with the top. If desired, replace a small portion of the cupcake top to create a flat surface for dipping.

Step 5: Prepare and Apply the Chocolate Shell
Place the chopped chocolate and coconut oil in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly, about 5 minutes. The chocolate should be fluid but not hot. Dip the top of each filled cupcake into the chocolate, allowing excess to drip off. Immediately sprinkle with crushed pistachios (if using) before the chocolate sets. Place on a wire rack to set completely, about 30 minutes at room temperature or 15 minutes in the refrigerator.

Variations

Mini Cannoli Cupcake Bites: Transform these Chocolate Dipped Cannoli Cupcakes into bite-sized treats by using a mini muffin tin. Reduce the baking time to 10-12 minutes and create smaller wells for filling. These adorable one-bite versions are perfect for dessert platters or when serving a variety of desserts. The higher ratio of filling and chocolate to cake makes each bite especially decadent.

Strawberry Cannoli Cupcakes: For a fruity twist, fold 1/3 cup of finely diced fresh strawberries and 1 tablespoon of strawberry preserves into the cannoli filling. Replace the chocolate dipping shell with white chocolate tinted pink with a few drops of food coloring. This variation creates a beautiful visual contrast with the traditional version when displayed together and offers a lighter, summer-appropriate alternative.

Pistachio Cannoli Cupcakes: Embrace the Sicilian roots of cannoli by adding 1/4 cup finely ground pistachios to your cupcake batter and another 2 tablespoons to the filling. Use white chocolate for the dipping shell and garnish generously with chopped pistachios for a striking green-flecked dessert that highlights one of Sicily’s most beloved ingredients. The nutty flavor complements the creamy ricotta beautifully.

Storage and Serving

These Chocolate Dipped Cannoli Cupcakes are best enjoyed within 24 hours of assembly when the contrast between the soft cupcake, creamy filling, and snappy chocolate shell is at its peak. Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days, though the chocolate shell may lose some of its snap over time.

For make-ahead convenience, prepare the components separately: baked cupcakes can be stored at room temperature for 2 days or frozen for up to 1 month (thaw completely before filling). The cannoli filling can be refrigerated for up to 3 days, though you may need to re-whip it slightly before piping.

For an elegant dessert platter, serve these cupcakes alongside fresh berries and a small bowl of additional crushed pistachios or mini chocolate chips for guests to add as they please. For a truly authentic Italian experience, pair with small glasses of chilled Vin Santo or espresso to cut through the richness. When serving at a party, consider removing from refrigeration about 15 minutes beforehand to take the chill off and allow flavors to fully bloom.

FAQs

Can I use store-bought cupcakes as a shortcut?
Yes, you can use unfrosted vanilla or yellow store-bought cupcakes. Just ensure they’re not too sweet as the cannoli filling and chocolate shell add significant sweetness.

Why is my cannoli filling runny?
This usually happens when the ricotta isn’t drained properly. Always drain overnight for best results, or use whole milk ricotta and press out additional moisture with paper towels if you’re short on time.

Can these cupcakes be frozen?
It’s not recommended to freeze the fully assembled cupcakes as the filling and chocolate shell textures will deteriorate. However, you can freeze unfilled cupcakes for up to a month.

What can I substitute for ricotta cheese?
While not traditional, a mixture of 1 part mascarpone and 1 part cream cheese can work as a substitute. The flavor will be different but still delicious.

Why did my chocolate shell crack and fall off?
This typically happens when there’s too little oil in the chocolate or when the chocolate gets too cold. Adding an extra tablespoon of coconut oil and ensuring your chocolate remains between 88-90°F while dipping should solve this issue.

Conclusion

These Chocolate Dipped Cannoli Cupcakes are dessert magic at its finest — classic Italian flavors reimagined in a form that’s both familiar and excitingly new. They’re the kind of treat that transforms ordinary gatherings into memorable celebrations, striking the perfect balance between impressive presentation and accessible flavor. Whether you’re an experienced baker looking to expand your repertoire or someone seeking to create a showstopping dessert without professional skills, these cupcakes deliver on all fronts. The combination of light vanilla cake, creamy ricotta filling, and snappy chocolate coating creates a textural journey that keeps you coming back for just one more bite.

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