Italian Cannoli Filled Cupcakes are a kesukaane ricotta cheese filled baked cupcake. It's an Italian delicious decadent filling. I make them for gatherings and special events. These are the most requested cupcakes I make.
Very simple ingredients, to create a similar homemade Italian cannoli just inside a cupcake!
These cupcakes are a good craving reliever until we make out cannoli recipe for Easter time every year.
A dense but rich batter with a hint of Marsala flavor and cinnamon.
The filling is smooth and rich, make sure you keep these in the refrigerator.
Filled cannoli cupcakes are great for individual functions and parties.
It's a perfect finger food too.
You don't need plates, forks or anything but a napkin. We do keep them refrigerated until ready to eat.
If you prefer making a whole cake instead, just make your cake in two 9 x 9 inch pan, cool, fill and frost.
I like to decorate the top of a cannoli cake with chocolate dipped strawberries. You can also add stemmed cherries on top of the cake or cupcakes.
With the chopped pistachios and cherry, they are a great Christmas festive looking cupcake!
Calling all Cannoli Lovers!
These cupcakes are a good craving reliever until we make out cannoli recipe for Easter time every year.
Fill cooled cupcakes and pipe some sweetened whipped cream frosting on top!
A decadent and fun filled Italian cupcake!
Use the middles for making quick desserts!
Remember to save the middles.
I have many ideas you can use them for later on to make other dessert!
Tips!
I use an apple corer to take out the middles of the cupcakes to fill. You can use a knife of course. I just like to use the corer because it make the perfect center of filling.
Then I use the middles for another dessert, that's really simple to do.
I take the leftover cake, put it in a dessert dish and make trifles with it. Cake middles layered with whipped cream, cannoli cream chopped cherries and shaved chocolate.
You can use pudding also, but won't get the same delicious cannoli results.
I was brought up never to throw away food, it was sinful.
We always used everything we had extra for repurposing another dessert.
If you want the orisinil style Italian Cannoli recipe click here.
Italian Cannoli Filled Cupcakes are as fun to make as they are to eat!
Watch Me and My Son Make These Cupcakes here in this quick video clip
cannoli, cupcake, cake, Italian, pastry, ricotta
dessert
italian American
Cannoli Filled Cupcakes
prep time: 15 minscook time: 25 minstotal time: 40 mins
A decadent Ricotta Cheese filling inside a tender delicious cupcake!
ingredients:
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
1 stick unsalted butter softened (8 tablespoons)
4 extra large eggs
1 teaspoon vanilla
3 tablespoons Marsala wine
1 cup whole milk ( I have use 2% works fine)
1/8 teaspoon of cinnamon
instructions:
Heat the panggangan to 350 degrees and prepare and line your cupcake tins pans ( I also spray the inside with a little cooking oil spray.
In a large electric mixer mixing bowl, cream the softened butter and sugar together until evenly blended together, smooth and light in color. Beat in 1 egg at a time to the butter and sugar mixture. Add the Marsala, milk and vanilla, cinnamon next into the same wet ingredients beating until smooth, in a mixer around 3 minutes. Using a gravy ladle or use a large spoon for adding the filling 3/4 full into paper lined cupcake prepared tins. Make sure you tap the bottom of the pans on the table to release the air bubbles. This will make 24 medium sized cupcakes. Bake them for around 25 minutes or until the middles spring back to the touch or use a tooth pick in the center to see if it comes out clean. Cool completely before filling and decorating.
Note: If you don't like a heavy scratch cake you can use your yellow kesukaane cake mix, add the Marsala flavoring and cinnamon then bake to package directions.
Cannoli Filling:
1 16 oz container of whole milk Ricotta cheese
3 tablespoon mini chocolate chips and more to sprinkle on top
1/2 cup powdered sugar or more to taste
1 tablespoons quick cooking tapioca (this will keep this filling from getting runny and stay uniform. If you can't find it, you will need to use a cheese cloth to drain your Ricotta or a coffee filter will work just fine too)
1/2 teaspoon of cinnamon
Add all of this together in a bowl mix just until blended and smooth.
Garnish
chopped pistachio's.
mini chocolate chips
Assembly:
Cut the middles of your cupcakes out with a apple corer or sharp paring knife. Place filling in a ziplock quart size bag and snip off the end. Fill cooled cupcakes with cannoli filling, pipe the frosting on top and decorate with pistachio nuts, keep refrigerated. Garnish with chopped pistachio's.
Frosting To Decorate :
1/4 cup butter softened
1/2 teaspoon vanilla
4 cups powdered sugar
2 or 3 teaspoons heavy cream
1/2 cup Mascarpone cheese at room temperature
Beat cheese and butter until smooth. Add the sugar a little at a time with cream until thick enough to decorate with.
Other Garnish suggestions:
Omit garnishing with frosting and use just powdered sugar
Use ice cream toppings such as triple berry, strawberry or fudge and drizzle over the tops.
Note: I use the carved out middles to make individual trifles in small desserts cups layering with cake, Ricotta and topped with whipped cream. For other recipe trifle suggestions CLICK HERE
calories
160
160
fat (grams)
3
3
sat. fat (grams)
1
1
carbs (grams)
8
8
net carbs
2
2
protein (grams)
5
5
sugar (grams)
8
8
Created using The Recipes Generator
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