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Is there anything better than an authentic, fresh, crunchy cannoli, filled with sweet mascarpone cream and rolled in mini chocolate chips? It’s one of my favorite desserts of all time! We order them every time we eat at our local Italian restaurant and pick them up at the grocery store on a pretty regular basis.
Since today is National Chocolate Chip Day, I asked my 10 year old what her all-time favorite chocolate chip dessert is. I wasn’t at all surprised when she told me it was cannolis. But although I love to bake and I’m always up for a challenge, the idea of making my own cannoli shells scares me, mainly because I have the hardest time rolling out dough evenly. Anyone else have that problem? Any tips?
Anyhoo, since she knows I’m not going to be making actual cannolis anytime soon, Iyla had the brilliant idea to make cannoli cupcakes instead. Genius! I am much more confident in my cupcake making abilities. So cannoli cupcakes it was!
The fun part about these cupcakes is that they have all of the flavors of a cannoli, but in cake form. The cupcake is a cinnamon flavor, packed with chocolate chips. The frosting is a cinnamon mascarpone frosting that is sweet and so delicious! This recipe makes 12 cupcakes, but if your home is anything like mine, they won’t last long. I’m sure you are going to love them as much as we do!
A couple of notes…
Although you can mix with your electric mixer, you may be better off hand mixing the batter itself. In the electric mixer, I find myself stopping to scrape the sides of the bowl way too many times. So, if you are hand mixing, you can do that at the same time and stop yourself from over-mixing the batter (which we all know never ends well).
Make sure you are using mini chocolate chips. There is definitely a difference! I prefer semi-sweet but I think they would take great with dark chocolate as well.
For the cannoli chip decoration, you have some options. If you’re feeling up for the challenge, try to make your own cannoli chips, using your favorite cannoli shell recipe. Once you’ve rolled out the dough, just cut into triangles before frying.
If you’re like me, and not ready for the task or don’t have the time, you can purchase cannoli chips or unfilled shells. Our local grocery store sells a package of cannoli chips and dip. The chips are the perfect shape and size and worked perfectly. If you purchase unfilled shells, you should be able to cut them down the middle and get a fun shape that will also work. I will say though, nothing tastes quite as good as a homemade cannoli shell, so if you have the time, go for it!
Chocolate Chip Cannoli CupcakesPrint
You will fall in love with this cinnamon and chocolate chip cupcake topped with a mascarpone frosting, chocolate chips and a piece of cannoli shell for crunch.
- 6 tbsp unsalted butter, room temp
- 1/4 cup brown sugar
- 1/2 cup sugar
- 6 tbsp sour cream, room temp
- 2 tsp vanilla extract
- 3 large egg whites, room temp
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/4 cup all-purpose flour
- 3 oz milk
- 2 tbsp water
- 1/2 cup mini chocolate chips
- 16 oz mascarpone cheese, room temp
- 2 cups confectioners sugar
- 1 tbsp vanilla extract
- 1/4 tsp cinnamon
- mini chocolate chips
- Cannoli shell broken into large triangles (or cannoli chips)
For the cupcakes:
- Preheat oven to 350 degrees.
- Prep your cupcake pan by filling each of the 12 holes with cupcake liners.
- Separate egg whites/yolks. Set whites aside. Yolks can be discarded or used for another recipe.
- Cream butter and sugars in a large bowl for approx 3 minutes.
- Add sour cream and vanilla and mix until totally combined.
- Add egg whites and mix until combined.
- In a large bowl, sift flour, baking powder, cinnamon and salt.
- In a small bowl, whisk milk and water until combined.
- Take turns adding some of the flour mix and some of the milk mixture into the creamed sugar bowl. Mix in between and continue to mix until completely combined.
- Add chocolate chips and stir to combine.
- Fill each cupcake liner with your batter (about 3/4 full).
- Bake for approx. 15 minutes. If you stick a toothpick into the center, it should come out dry if they are completely cooked.
- When finished, let cool in pan for 5 minutes and then transfer them to a cooling rack until they are completely cool.
For the frosting:
- Mix mascarpone cheese, confectioners sugar and vanilla together on low speed just until completely smooth. Make sure not to over mix!
- Place into a piping bag or decorating tool and frost the tops of each cooled cupcake.
- Sprinkle mini chocolate chips on top of each cupcake.
- Finish decorating with a piece of cannoli shell.
You can make your own cannoli shell with your favorite recipe, or for a shortcut, purchase cannoli chips or empty cannoli shells in your local grocery store.
- Category: Dessert
- Method: Baked
Keywords: cupcakes, cannoli, cinnamon, chocolate chip
Do you love cannolis as much as we do? If you try this Chocolate Chip Cannoli Cupcake recipe out, please comment below and let us know. We love to hear from our readers and love the feedback! Not ready to make it just yet? Pin it or print it for later!
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