“Leave the gun, take the cannoli”. A quote from the Godfather film that demonstrates this country’s love affair with cannoli, the quintessential Italian dessert. Cannoli are crispy hollow tubes stuffed with a sweetened ricotta filling dipped in chocolate chips and sometimes chopped pistachios on each end. Today’s Vanilla Chocolate Cannoli Cupcakes have all the flavors of traditional cannoli with much less work.
The combination of vanilla, orange, ricotta, and chocolate makes these cannoli cupcakes decadent and brimming with the flavors you love. These Vanilla Chocolate Cupcakes with orange zest have a center core with a luscious ricotta filling and are topped with vanilla buttercream and sprinkled with mini chocolate chips. There is indulgence in every single bite!
The corer tool in front of filled cupcakes
Cupcakes are the perfect sweet ending to any meal, but especially in the summer. These are fun because they are stored in the refrigerator and are served cool. A lovely delectable finish to balmy evenings.
Be sure to bring them out of the refrigerator about 20 minutes before you want to serve them (15 if it is really hot) so they have a chance to soften up a bit. Otherwise the frosting will be hard when you bite into them.
Fresh cupcakes filled with sweetened ricotta filling
Another benefit of cupcakes is they are automatic portion control. Having a single cupcake feels like a complete dessert and you can stop at one. Or indulge and go for another one. Don’t be surprised if your family wants seconds!
Ricotta cheese is an Italian specialty item and is usually found near the cheese in the grocery store. It is rich but light with a mild flavor, and it tends to take on the flavors you add to it. It is classic in many Italian recipes like cannoli, lasagna, and today’s cupcakes!
Today the primary flavoring for the ricotta filling is freshly grated orange zest which gives a tremendous boost in flavor. Use a rasp-style grater if you can for the finest zest that distributes beautifully throughout the filling. They are one of my favorite kitchen tools and I use them all the time.
Fiori di Sicilia is a secret weapon flavoring from King Arthur Flour that I love and use in many of my baked goods. It is cross between citrus and vanilla with hints of each. It is the secret to many Italian delicacies, very delicious and makes your cupcakes stand out in the crowd.
If you haven’t worked with flavoring oils before, beware. They are extremely strong and you typically just need a drop or two. Do not mistake them for extracts! They are very different, far more powerful and you can easily ruin your food by using too much.
One way that I control the oils is by using eye dropper bottle tops and I buy them from LorAnn Oils (the best flavorings in the business!). The dropper tops make it easy to control how much you use so you can add just a drop or two or more. When you are using LorAnn oils or the Fiori di Sicilia, they are highly concentrated and need to be used carefully. The eye dropper bottle tops give you that control.
If you’ve been frustrated with piping frosting, I’ve got a tip for you – jumbo piping tips! I used a 1M open star tip that makes beautiful ruffle-like piping on cupcakes and cakes. You will get beautiful results every time!!
I hope you enjoy these incredible Vanilla Chocolate Cannoli Cupcakes and share them with the people you love! Have a wonderful week and I’ll see you on Friday with my next recipe – another great one!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Vanilla Chocolate Cannoli Cupcakes:
- Cupcakes: flour, baking powder, salt, sugar, butter, eggs, vanilla, Marsala wine or bourbon, milk, ricotta cheese, ,orange zest, powdered sugar
- Filling: ricotta cheese, powdered sugar, orange zest, Fiori di Sicilia flavoring (optional, from King Arthur Flour)
- Frosting/Garnishing: butter, vanilla, powdered sugar, salt, vanilla extract, heavy cream, mini chocolate chips, chopped pistachios
PRO Tip – Keep the Cupcakes Cool:
These cannoli cupcakes, like their inspiration, are made with raw ricotta cheese in the filling. Because of this, do not leave them out at room temperature longer than 3 hours. If they will be in a warmer area, re-chill them after about an hour to keep them safe.
How to make Vanilla Chocolate Cannoli Cupcakes:
- Make the Cupcakes: Combine the dry ingredients in a bowl, whisking to combine. In the bowl of your stand mixer or a large bowl if using a hand mixer, beat together the butter, eggs, vanilla, wine/juice, and milk. Mix in the ricotta, zest, and sugar. Then add the dry ingredients and mix until just combined.
- Pour the batter into paper liners in muffin tins. Bake at 375°F (191°C) for 20 to 25 minutes until golden brown and a toothpick comes out clean. Remove from the oven and transfer the cupcakes to a cooling rack. White cupcakes are cooling, make the filling.
- Prepare the Cannoli Filling: Stir together the ricotta and powdered sugar with a spoon. Fold in the orange zest and chopped chocolate.
- When the cupcakes are cool, cut out a core from the center of each one and using a piping bag, pipe the filling into each hole until just reaching the surface.
- Make the Frosting: In your stand mixer, using the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the vanilla paste or seeds from the center of the vanilla bean and beat to combine. Add the sugar and salt, beating on low speed until completely incorporated. Scrape the bowl and whisk, then add the vanilla extract and cream. Beat on medium speed about 20 seconds, then increase the speed to medium-high and beat until light and fluffy, about 4 minutes. Scrape the bowl a couple of times while it is whipping.
- Scoop the filling into a pastry bag fitted with a jumbo star tip (I used a 1M tip to get a soft ruffle/rose look). Garnish with mini chocolate chips and you can add chopped pistachios if you like. Store in the refrigerator and be sure not to leave at room temperature longer than 3 hours.
PRO Tip:
Rasp-style graters/zesters are game changers. Incredibly sharp, they give you the finest zest possible or thicker if you use one that has the blades farther apart. Well worth the investment in my opinion. I have several of them in different styles. I can grate chocolate, nutmeg, and citrus in a snap!
PRO Tip: How to Fill and Use a Piping Bag
Cut the tip off the bag and push your piping tip down in the point. Set the bag in a sturdy tall glass with the tip folded under the bag. Fold a large cuff in the top of the bag. Place one hand under the cuff and use your other hand to scoop the filling or frosting into the bag. Shake it down into the tip and twist the top closed. Use your dominant hand to squeeze and the other hand to guide the tip. A little practice and you’ll be a pro in no time!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Grater/Zester from Microplane
- Stand mixer or hand mixer
- Cupcake corer
- Large piping tip (such as a 1M)
- Piping bags
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
**NOTE: The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Vanilla Chocolate Cannoli Cupcakes (GF)
The combination of vanilla, orange, ricotta, and chocolate makes these Vanilla Chocolate Cannoli Cupcakes decadent and brimming with the flavors you love. Vanilla cupcakes with orange zest are filled with a luscious ricotta filling and topped with vanilla buttercream and then sprinkled with mini chocolate chips. There is indulgence in every single bite!
Ingredients
Cake
- 2-1/2 cups (300g*) GF all-purpose flour blend* or regular all-purpose flour
- 2-1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1-3/4 cups (347g) granulated sugar
- 1/2 cup (1 stick; 113g) butter, softened
- 3 large eggs (150g)
- 2 tsp vanilla paste or extract
- 2 to 4 drops Fiori di Sicilia flavoring from King Arthur Flour, optional, or to taste
- 1 tbsp Marsala wine**, bourbon**, or orange juice
- 1 cup (227g) milk, at room temperature
- 1 cup (227g) ricotta cheese, at room temperature
- Zest from 1 orange
- 2 tbsp powdered sugar
Cannoli Filling
- 1 (15 oz; 425g) container ricotta cheese
- 1/4 cup (28g) powdered sugar
- Zest from 1 orange
- Fiori di Sicilia, optional
- Mini dark chocolate chips, optional
Vanilla Bean Buttercream Frosting
- 20 tbsp (2-1/2 sticks; 339g) butter, softened
- 4 tsp vanilla paste or 1 vanilla bean, halved lengthwise
- 2-1/2 cups (340g) powdered sugar
- Large pinch kosher salt
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- Mini dark chocolate chips, for garnishing
- 1 cup (120g) pistachios, chopped for garnish, optional
Instructions
Preheat the oven to 375°F (191°C) and line two muffin pans with cupcake wrappers for 24 cupcakes; set aside.
Make the Cupcakes: Whisk the flour*, baking powder, and salt together in a medium bowl and set to the side.
In the bowl of your stand mixer, mix together the butter and sugar until light and well blended. Add the eggs, vanilla, Fiori di Sicilia flavoring (if using), Marsala**, and milk. Mix gently. Add in the ricotta cheese, orange zest, and powdered sugar, mixing until combined. Then add in the dry ingredients, mixing until smooth.
Pour the batter into the cupcake liners, about 2/3 to 3/4 full. Bake for 20 to 25 minutes or until golden brown on top and a toothpick comes out clean. Let sit in the trays a few minutes then transfer them to a cooling rack. While the cupcakes are cooling, make the cannoli filling.
Make the Cannoli Filling: In a medium bowl, whisk together the ricotta cheese and powdered sugar. Stir in the orange zest. If you want, you can add a little of the Fiori di Sicilia here too. Also, if you want you can add a small amount of the mini chocolate chips as long as the piping tip you have is large enough to pass them easily through.
When the cupcakes are cool, cut out a core from the middles of each cupcake using a knife or cupcake corer. Using a pastry bag with a round tip, pipe the cannoli filling into each hole, until just at the surface of the cupcake. After all the cupcakes have been filled, make the buttercream frosting.
Prepare the Buttercream Frosting: In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until smooth and lightened in color. Add the vanilla paste or using a paring knife, scrape the seeds from the vanilla bean into the butter and beat the mixture at medium speed to combine.
Add the powdered sugar and salt; beat at low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until the mixture is fully blended. Scrape the bowl, then add the vanilla extract and heavy cream. Beat at medium speed until incorporated, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.
Frost the Cupcakes: Scoop the frosting into a pastry bag fitted with an open star tip and frost the filled cupcakes as desired. I used a 1M tip for a soft ruffle/rose look. Sprinkle with mini chocolate chips and pistachios (if using).
Store in the refrigerator. Do not leave out at room temperature longer than 3 hours.
Recipe found at www.theheritagecook.com
Notes
If not serving right away, store chilled since the filling is ricotta cheese. These cupcakes will hold at room temp for up to 3 hours safely.
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Original recipe from What’s Cookin’ Chicago
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 141Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 28mgSodium: 97mgCarbohydrates: 23gFiber: 1gSugar: 6gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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