Cupcakes are the perfect food.  They have equal proportions of cake to icing (if made correctly) and come in a neat little package.  The best thing about cupcakes, is that they come in so many different varieties. Being that I am on a cannoli kick (see previous post “Cannoli Cups”), I decided to make a cannoli cupcake. But that has been done before, so how can I make it better? Well, you dip it in chocolate, of course.

So, of course, dipping the cupcakes in chocolate is optional.  I mean, you can just fill and ice them with the cannoli cream, and they would be delicious just like that.  But in my humble opinion, the chocolate shell makes them that much better.  I use chocolate melting wafers.  I tried melting chocolate chips, but the consistency was too thick and it didn’t work too well.  Of course, you can also get the white chocolate wafers, and that would taste delicious too. If you don’t want to submerge the entire cupcake in chocolate, you can always drizzle a little bit of chocolate on top.  Of course, then you have to drizzle pretty.  That can very easily go the wrong way and look like a sloppy mess.

And speaking of sloppy messes, please make sure that you pop the cupcakes in the freezer before attempting to dip them in chocolate.  Stick those bad boys in the freezer for about 15 minutes.  This will firm them up so that they hold up to the melted chocolate and don’t fall apart.  If you skip this step, your cupcakes will look like this (see picture below).  And that is not pretty (although don’t be fooled, you can bet your sweet cupcakes that I didn’t throw them out…while they look like a mess, they were still pretty darn tasty).




  • 2 1/2 cups all purpose flour
  • 8 tablespoons unsalted butter
  • 2 large eggs
  • 1 3/4 cups granulated sugar
  • 1 1/4 cups milk
  • 2 1/4 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons baking powder

Cannoli Cream Frosting:

  • 16 ounces ricotta, drained
  • 8 ounces mascarpone cheese at room temperature
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 3/4 cup mini chocolate chips.
  • 2 bags melting wafers


For the cupcakes:

  1. Preheat the oven to 350 degrees.
  2. Line 2 muffin tins with liners.
  3. In a small bowl, sift the flour, baking powder and salt.
  4. In a large bowl, cream the butter and sugar with a hand mixer.

You can find complete recipes of this CHOCOLATE COVERED CANNOLI CUPCAKES in

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