Mini Cannoli Cups

The crispy, sweet crunch of Mini Cannoli Cups delivers all the classic Italian dessert flavor in an adorable bite-sized package. These delightful treats transform the traditional tubular pastry into convenient, party-perfect cups that cradle a rich, creamy ricotta filling studded with chocolate chips. The contrast between the buttery, flaky shell and the silky sweet filling creates a perfect harmony of textures that will transport you straight to a Sicilian pastry shop. You’ll learn how to create these impressive yet surprisingly simple Mini Cannoli Cups that will wow your guests at any gathering.

Why You’ll Love This Recipe

These Mini Cannoli Cups are guaranteed to become your new go-to dessert for several compelling reasons. First, they solve the traditional cannoli’s biggest challenge—keeping the shell crisp until serving time. By using a cup format rather than tubes, you’ll achieve that perfect crunch without the stress of last-minute filling.

The miniature size makes these treats perfectly portioned for dessert platters, while the presentation offers an impressive visual that belies their simple preparation. The textural contrast between the crisp, golden-brown pastry cup and the velvety smooth ricotta filling creates an irresistible sensory experience.

Best of all, this recipe requires no special cannoli tubes or deep frying. Using a muffin tin and store-bought wonton wrappers creates a brilliant shortcut that delivers authentic flavor without specialized equipment. These little cannoli dessert cups offer maximum flavor impact with minimal effort—perfect for both novice bakers and experienced pastry chefs alike.

Ingredients

For the Cannoli Cups:

• 24 wonton wrappers (3-inch square)
• 2 tablespoons (28g) unsalted butter, melted
• 1 tablespoon (12.5g) granulated sugar
• ¼ teaspoon ground cinnamon

For the Cannoli Filling:

• 15 ounces (425g) whole milk ricotta cheese, drained overnight
• ½ cup (100g) granulated sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon salt
• ⅓ cup (60g) mini chocolate chips, plus extra for garnish
• 2 tablespoons (12g) finely chopped pistachios for garnish (optional)
• Powdered sugar for dusting

The key to perfect Mini Cannoli Cups lies in properly draining the ricotta overnight to achieve that authentic, thick cannoli cream consistency. High-quality whole milk ricotta will produce the creamiest, most luxurious filling. For the shells, wonton wrappers provide the perfect thinness to achieve the crispy texture that mimics traditional cannoli shells.

Pro Tips

Achieve Perfect Cannoli Shells
The secret to crispy Mini Cannoli Cups is proper shaping and baking. Gently press the wonton wrappers into the muffin tin cavities, creating pleats as you go. This creates more surface area for browning and results in a more authentic cannoli texture. Watch them carefully while baking—they go from golden to burnt quickly. The ideal cup should be golden brown with slightly darker edges, which indicates perfect crispness.

Master the Filling Consistency
For authentic cannoli cream, draining the ricotta is non-negotiable. Place it in a fine-mesh strainer lined with cheesecloth overnight in the refrigerator with a weight on top to press out excess moisture. For extra smoothness, process the drained ricotta in a food processor for 1-2 minutes before adding other ingredients. This creates that silky, pipeable texture that defines perfect cannoli filling.

Timing Is Everything
Avoid filling your Mini Cannoli Cups until shortly before serving. The moisture from the filling will eventually soften the crisp shells—ideally, assemble them no more than 30-60 minutes before serving. If you must prepare in advance, store the shells and filling separately, then assemble just before your event. This maintains the essential textural contrast between crisp shell and creamy filling.

Instructions

Step 1: Prepare the Cannoli Cups
Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin. In a small bowl, mix the melted butter with cinnamon and sugar. Take each wonton wrapper and brush both sides lightly with the butter mixture. Gently press each wrapper into a mini muffin cup, creating pleats around the edges to help it fit. The wrappers will naturally form little cups as you press them in. Make sure to push them down to create a defined cup shape with enough room for filling.

Step 2: Bake the Cups
Place the muffin tin in the preheated oven and bake for 8-10 minutes until the wrappers turn golden brown and crisp. You’ll notice them bubbling slightly as they bake—this creates that authentic cannoli texture! Keep a close eye on them after the 7-minute mark, as they can quickly go from perfect to overbrowned. Once done, remove from the oven and let cool in the pan for about 5 minutes, then carefully transfer to a wire rack to cool completely.

Step 3: Prepare the Cannoli Filling
While the cups are cooling, prepare your filling. In a medium bowl, combine the drained ricotta cheese, granulated sugar, vanilla extract, cinnamon, and salt. Using an electric mixer, beat on medium speed until smooth and well combined, about 2 minutes. The mixture should be creamy but still hold its shape. Fold in the mini chocolate chips using a spatula, being careful not to overmix.

Step 4: Fill and Garnish
Transfer the filling to a piping bag fitted with a star tip, or simply use a zip-top bag with the corner snipped off. Pipe the filling generously into each cooled cannoli cup, creating a slight dome on top. Sprinkle with additional mini chocolate chips and chopped pistachios if desired. Finish with a light dusting of powdered sugar just before serving. Your Mini Cannoli Cups are now ready to impress!

Variations

Chocolate Shell Mini Cannoli Cups
Transform your Mini Cannoli Cups by adding 1 tablespoon of unsweetened cocoa powder to the butter mixture before brushing onto the wonton wrappers. This creates a chocolate shell that pairs beautifully with the classic filling. For an even more decadent version, dip the edges of the baked and cooled cups in melted chocolate and allow to set before filling.

Citrus Ricotta Filling
For a brighter flavor profile, add 1 tablespoon of fresh lemon or orange zest to the cannoli filling. This citrus variation is especially popular in certain regions of Sicily and adds a refreshing dimension to these mini cannoli dessert cups. For special occasions, consider adding a tablespoon of Grand Marnier or limoncello for an adult version with sophisticated flavor.

Dairy-Free Alternative
Create a dairy-free version by substituting the ricotta with 12 ounces of drained silken tofu blended with 3 tablespoons of coconut cream. Add an extra tablespoon of sugar and ¼ teaspoon of almond extract to enhance the flavor. This variation makes these Mini Cannoli Cups accessible to those with dairy allergies or dietary restrictions while maintaining the creamy texture and satisfying sweetness of the original.

Storage and Serving

These Mini Cannoli Cups are best enjoyed within 1-2 hours of assembly when the contrast between crisp shell and creamy filling is at its peak. If you need to prepare components ahead of time, the baked cups can be stored in an airtight container at room temperature for up to 3 days. The filling can be refrigerated separately for up to 2 days. Just bring the filling to room temperature for about 15 minutes before piping for the best consistency.

For an elegant dessert presentation, arrange your Mini Cannoli Cups on a tiered serving platter dusted with powdered sugar, perhaps with fresh berries scattered around for color contrast. They pair beautifully with after-dinner coffee, particularly espresso or cappuccino.

For a more elaborate dessert spread, serve alongside other Italian favorites like amaretti cookies or biscotti. These mini cannoli treats also make a stunning addition to holiday cookie platters or as the sweet finale to an Italian-themed dinner party, especially when presented on a bed of crushed pistachios.

FAQs

Can I make these Mini Cannoli Cups ahead of time?
You can prepare the shells and filling separately up to two days ahead. Store the baked shells in an airtight container at room temperature and the filling in the refrigerator. Assemble no more than 1-2 hours before serving for optimal crispness.

Why is my ricotta filling too runny?
This typically happens when the ricotta isn’t properly drained. Make sure to drain it overnight in the refrigerator using a cheesecloth-lined strainer with a weight on top to remove excess moisture.

Can I freeze these Mini Cannoli Cups?
The unfilled baked cups can be frozen for up to 1 month in an airtight container. The filling doesn’t freeze well as it can separate and become watery upon thawing.

What can I use instead of wonton wrappers?
Phyllo dough cut into squares can work as an alternative, though it will give a different texture. Brush each layer with butter and use 2-3 layers per cup.

My cups aren’t getting crispy enough. What went wrong?
Ensure your oven is fully preheated and try baking for 1-2 minutes longer. Also, make sure the wonton wrappers aren’t overlapping too much inside the muffin cups, as this can prevent proper crisping.

Conclusion

These Mini Cannoli Cups are comfort food at its finest — a perfect balance of crispy shells and creamy, sweet filling that captures the essence of Italian pastry tradition in a modern, approachable format. They’re the kind of dessert that transforms ordinary gatherings into memorable occasions, offering that rare combination of impressive presentation and authentic flavor without requiring professional pastry skills. Whether you’re hosting a holiday celebration, looking for the perfect potluck contribution, or simply craving a special sweet treat, these cannoli cups deliver pure joy in every bite.

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