Cream-Filled Cannoli Cupcakes

cream-filled cannoli cupcakes Dessert Italian
Cream-Filled Cannoli Cupcakes
  • Prep 40 min
  • Total 2 hr 0 min
  • Servings 12

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. MORE+ LESS-

Sarah Caron
Updated September 6, 2012


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


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  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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