Cannoli Cupcakes

When I owned my cupcake shop about 10 plus years ago, these were not only our biggest seller. They were the cupcake I built the business around. I knew I wanted an Italian cupcake shop name so that it would make sense to sell my Italian cupcakes! LOL

I made so many cannoli cupcakes in my shop that I could literally make them in my sleep. Here are some I recently did for a friend’s baby shower. I have slightly updated the decor of the cupcake. Although, I don’t know. There is something about the Chicago-stlye neon green greens that go on the top that may be missing! HAHA… or maybe not!

Cannoli Cupcakes

These are my favorite and so many other people's favorite little cakes. I love how they mimic the flavors of a classic cannoli so closely, but also have that awesome cupcake feel to them. I used to make and sell so many of these in my cupcake shop and it is no surprise why.

Print Recipe Pin Recipe

Course Dessert

Cuisine American, Italian

Ingredients

  

• 1 batch chocolate chip cupcakes-makes 12
• 8 oz mascarpone cheese chilled
• 1 cup confectioners' sugar
• 1 cup heavy whipping cream chilled
• 1 tablespoon vanilla extract or vanilla bean paste
• 1/2 teaspoon almond extract optional
• 1 cup mini chocolate chips
• 6 pcs cannoli shells pulse in food processor to make dust
• 1 cup peanuts or pistachios finely pulsed in the food processor
• powdered sugar for dusting

Instructions

 

• Make the cupcakes and allow them to cool completely before frosting.
• In the bowl of a food processor, put the mascarpone cheese and beat with the paddle attachment until smooth. Add in the confectioners' sugar, heavy cream and extracts.
• Fit a disposable piping bag with a star tip and place the mascarpone frosting inside. Then pipe the frosting onto the top of the cupcake. Pulse the cannoli shells and nuts separately in the bowl of a food processor.
• On 1/3 of the piped cupcake, sprinkle some of the cannoli shells, nuts and mini chocolate chips. Then dust the top of the toppings with powdered sugar. Try and only dust it over the toppings and not the whole frosted part of the cupcake. This will give a nicer finish. ENJOY!

Keyword artisan cupcakes, cannoli, cannoli cupcake, cupcakes

Chef’s Tips

When you are making cupcakes, especially these cupcakes, make sure you do not overcook the actual cupcake. It will become dry very easily and you want a nice moist cake. When you frost the top, put a small dollop in the center and then pipe around the dollop. This will help ensure the cupcake gets frosted properly and looks really nice.

Also, if you put the toppings only on 1/3 of the frosted part of the cupcake it gives the cupcake a little more dimension and looks very nice and professional. ENJOY!