Cream-Filled Cannoli Cupcakes

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Cream-Filled Cannoli Cupcakes
  • Prep 40 min
  • Total 2 hr 0 min
  • Servings 12
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Recreate the flavors of your favorite Italian bakery treat in this clever cupcake version. Betty Crocker FUN da-Middles chocolate cupcake mix teams up with ricotta cheese for a creamy new take on a classic dessert.
By Sarah Caron
Updated Sep 6, 2012


  • 1 box Betty Crocker™ FUN da-Middles™ chocolate cupcake mix with vanilla cream filling
  • Water, vegetable oil and eggs called from on cupcake mix box
  • 1 container (15 oz) ricotta cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/3 cup whipping cream
  • 3 oz 60% cacao bittersweet baking chocolate, broken into pieces


  • 1
    Make, bake and cool cupcakes as directed on box, using water, oil and eggs.
  • 2
    In medium bowl, beat ricotta cheese, powdered sugar and vanilla with whisk about 1 minute or until smooth. Spoon mixture into decorating bag with large round tip. Pipe ricotta mixture onto cupcakes, leaving room at edge (mixture will spread). Refrigerate 1 hour.
  • 3
    Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat just until very hot but not boiling. Remove from heat. Beat in chocolate with whisk until completely melted. Let stand at least 30 minutes or until thickened and almost cool.
  • 4
    Spoon dollop or 2 of chocolate mixture onto each cupcake. Refrigerate until ready to serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, garnish the cupcakes with crumbled cannoli shells.
  • tip 2
    When piping the ricotta mixture on the cupcakes, leave a 1/4-inch rim around the cupcakes for the mixture to expand.


Nutrition Facts are not available for this recipe
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