Mini Cannoli Cups – Easy, Creamy, Crunchy Dessert Everyone Loves
Mini Cannoli Cups are a simplified twist on the classic Italian dessert, featuring soft, golden cake-like cups filled with a creamy ricotta and mascarpone mixture, topped with mini chocolate chips for the perfect blend of crunch and creaminess.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup whole milk
- ¾ cup ricotta cheese
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- ½ tsp vanilla
- 1 cup heavy cream
- Mini chocolate chips, for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- Whisk together flour, baking powder, cinnamon, and salt in a bowl.
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Alternate adding the dry ingredients and milk, starting and ending with dry, mixing just until combined.
- Spoon batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 15–18 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- For the filling, beat ricotta, mascarpone, powdered sugar, and vanilla until smooth.
- Whip heavy cream to stiff peaks and gently fold it into the cheese mixture.
- Pipe the filling into each cooled cup.
- Garnish with mini chocolate chips and serve immediately.
Notes
- Fill the cups just before serving to prevent sogginess.
- You can prepare the filling a day ahead and refrigerate it.
- Add orange zest, almond extract, or Marsala wine for extra flavor.
- Unfilled baked cups can be frozen for up to a month.
- Gluten-free flour can be substituted 1:1 for a gluten-free version.