Easy Cannoli Cupcakes


  • Vanilla cake mix, plus ingredients called for on box
  • 1/2 c. (1 stick) butter, softened
  • 1 (8-oz.) block cream cheese, softened
  • 1/2 c. whole milk ricotta
  • 3 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 1/3 c. mini chocolate chips
  • 1 c. chocolate chips
  • 2 tbsp. coconut oil


  1. Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners.
  2. Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely.
  3. Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Fold in mini chocolate chips.
  4. Transfer frosting to a large pastry bag (or resealable plastic bag) cut with a large tip. Using a teaspoon, scoop out middle of each cupcake to create a small well. Pipe frosting onto each cupcake, filling the wells.
  5. Using 50 percent power and working in 30-second increments, microwave chocolate chips and coconut oil until just melted. Stir until smooth and let cool slightly. Spoon melted chocolate on top of frosting.
  6. Let chocolate set slightly before serving.

This article and recipe adapted from this site