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Cannoli Cupcakes

 Cannoli Cupcakes
These jumbo cupcakes feature a fluffy, creamy cannoli-like filling. White chocolate curls on top are the crowning touch.—Taste of Home Test Kitchen
8 ServingsPrep: 50 min. Bake: 25 min. + cooling


  • 1 package white cake mix (regular size)
  • 3/4 cup heavy whipping cream, divided
  • 1 cup ricotta cheese
  • 1 cup confectioners' sugar
  • 1/2 cup Mascarpone cheese
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup chopped pistachios
  • 4 ounces white baking chocolate, chopped
  • White chocolate curls


  • Prepare cake mix batter according to package directions. Fill
  • paper-lined jumbo muffin cups three-fourths full. Bake according to
  • package directions for 24-28 minutes or until a toothpick inserted
  • near the center comes out clean. Cool for 10 minutes before removing
  • from pans to wire racks to cool completely.
  • In a small bowl, beat 1/2 cup cream until stiff peaks form; set
  • aside. In a large bowl, combine the ricotta cheese, confectioners'
  • sugar, Mascarpone cheese and extract until smooth. Fold in
  • pistachios and the whipped cream.
  • Cut the top off each cupcake. Spread or pipe cupcakes with cheese
  • mixture; replace tops. In a small saucepan, melt white baking
  • chocolate with remaining cream over low heat; stir until smooth.
  • Remove from the heat. Cool to room temperature. Spoon over cupcakes;

2 of 2

Cannoli Cupcakes (continued)

Directions (continued)

  • sprinkle with chocolate curls. Refrigerate leftovers. Yield: 8
  • cupcakes.
Nutritional Facts: 1 cupcake (calculated without chocolate curls) equals 786 calories, 48 g fat (21 g saturated fat), 81 mg cholesterol, 565 mg sodium, 78 g carbohydrate, 1 g fiber, 13 g protein.