“Leave the gun, take the cannoli” – such time treasured advice. I love cannoli, but they can be a mess to make as well as incredibly time consuming. So, when I saw these cupcakes in Theresa Guidice’s cookbook, I knew I wanted to try them. A fun twist on the classic Italian dessert, these cupcakes are filled with a light cannoli cream, then frosted with a delicious cocoa whipped cream frosting.

I was a little hesitant about the cupcake batter, where I’d not used yogurt in a cupcake recipe before, but they turned out great. A little bit of a denser texture than my usual vanilla cupcake recipe, but that was good, because it needs to hold up to the cannoli filling. These are adorable, and different, and everyone enjoyed them. If you’re missing the crunch from the shell, try garnishing with some broken up sugar cone pieces. Or, take the more traditional route and top with mini chocolate chips.

17 Comments

  1. Posted August 17, 2012 at 8:33 AM | Permalink

    I have made a cannoli cake before but I donated it to a bake sale so I have no clue how it turned out. I definitely want to give these cupcakes a try.

  2. Posted August 17, 2012 at 11:39 AM | Permalink

    Oh man…these cupcakes look amazing!! 🙂

  3. Posted August 17, 2012 at 8:42 PM | Permalink

    these are outta control lovely & delicious! fantastic job!

  4. Posted August 17, 2012 at 9:35 PM | Permalink

    I actually JUST bookmarked this recipe recently. I LOVE cannoli, but I’m too lazy to make them and fry shells. I can handle these, though. They sound awesome, and look gorgeous.

  5. Posted August 19, 2012 at 12:41 AM | Permalink

    These look fantastic! Definitely on my list to try!

  6. Posted August 19, 2012 at 5:54 PM | Permalink

    These cupcakes look amazing! I will definitely need to try these! The photo is also beautiful. Thanks for sharing, yum!

  7. Anna
    Posted August 19, 2012 at 6:11 PM | Permalink

    Hahahahaha! Godfather cupcakes! They look really yummy AND they’re pretty. Can’t wait to make them!

  8. Posted August 22, 2012 at 3:23 PM | Permalink

    I will definitely be adding these to my must make list!!

  9. Helen Ashe
    Posted December 19, 2013 at 8:11 PM | Permalink

    These look beautiful. I plan to make them for my granddaughter’s graduation party.

  10. Natalie
    Posted August 16, 2015 at 6:07 PM | Permalink

    Can these be left out of the refrigerator for about a day?

    • Posted August 19, 2015 at 10:59 AM | Permalink

      The whipped cream factor really needs to be refrigerated, or else it will just melt.

  11. Jessica
    Posted September 23, 2015 at 4:07 PM | Permalink

    Quick question: can I use regular ricotta instead of the type the recipe calls for? I’m in a bit of a time crunch and don’t have over night to dry it out.

    • Posted September 25, 2015 at 9:14 AM | Permalink

      No, it will be too watery. Marscarpone might be a good alternative.

      • Sabe
        Posted August 4, 2016 at 7:30 AM | Permalink

        I actually placed the regular ricotta encased in paper towels and pressed soaking up the moisture and replacing a few times. I let it sit for about 10mins each time. Had it done in 30 and these cupcakes turned out fantastic. My husband claimed he didn’t like Cannolis now he’s having me make them again today. His favorite now! Recipe bookmarked.

  12. Harris
    Posted June 13, 2016 at 1:03 PM | Permalink

    I have made these before and they are fantastic! My question – can you use a 6 cupcake pan that has larger cupcakes with the same recipe? Or do baking time and temperature need to change? Thoughts? Thanks.

    • Posted June 16, 2016 at 7:56 AM | Permalink

      I think you certainly could, but I’d increase baking time by about 10 minutes.

  13. Dawnlhallums
    Posted October 23, 2016 at 8:56 AM | Permalink

    They look so petty

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