Cannoli Cups

Oh, you guys, I’m so excited to share this with you today! It’s one of those recipes that just feels like a warm hug, you know? The kind that instantly brings back memories of my Nonna’s kitchen, with the smell of sweet ricotta and citrus zest filling the air. Cannoli cups… they’re just pure, unadulterated joy in every single bite. Forget the hassle of rolling and frying those tricky pastry shells. We’re talking about all the incredible cannoli flavor, packed into a tender, cake-like bite that’s surprisingly simple to whip up. Honestly, if you’ve ever been intimidated by traditional cannoli, this is your gateway recipe. It’s my go-to when I’m craving something special but don’t have hours to spare, and the best part? My kids *devour* these. Seriously, they’re gone in minutes!

What are cannoli cups?

So, what exactly are these delightful little things? Think of them as the approachable, down-to-earth cousin of the classic cannoli. Instead of those fragile, fried tubes, we’re baking these beauties in muffin tins, creating a tender, cakey vessel that perfectly holds all that glorious cannoli filling. It’s essentially all the best parts of a cannoli – the creamy, sweet ricotta filling, the hint of citrus, maybe some chocolate chips or candied fruit if you’re feeling fancy – but without the fuss. The name itself, “cannoli cups,” just perfectly captures the essence, doesn’t it? It’s the Italian dessert we all love, made accessible for any weeknight or last-minute craving. It’s like a shortcut to happiness, really.

How do I make cannoli cups?

Quick Overview

Making these cannoli cups is wonderfully straightforward. We’ll whip up a simple batter that bakes up into a perfect little cup, then prepare a luscious ricotta filling. Once the cups are baked and cooled, it’s just a matter of filling them up and adding a touch of garnish. The whole process, from start to finish, is surprisingly quick, making it a fantastic option when that sweet craving hits hard. You’ll be amazed at how something so delicious can be so easy to achieve!

Ingredients

For the Main Batter:

• 2 cups all-purpose flour: The foundation of our little cups. Make sure it’s fresh!
• 1 teaspoon baking powder: For that perfect lift.
• ½ teaspoon baking soda: Works with the baking powder for a tender crumb.
• ¼ teaspoon salt: Just a pinch to enhance all the sweet flavors.
• ½ cup unsalted butter, softened: Use good quality butter for the best flavor.
• 1 cup granulated sugar: Sweetness is key here, but we’re not going overboard.
• 2 large eggs: At room temperature, they incorporate much better.
• 1 teaspoon vanilla extract: Pure vanilla extract makes a world of difference.
• ½ cup milk: Whole milk gives the best richness, but 2% works too.
• Zest of 1 large orange: This is non-negotiable for that authentic cannoli zing!

For the Filling:

• 15 ounces (about 2 cups) whole milk ricotta cheese, drained VERY well: This is crucial! We want creamy, not watery. Let it drain in a fine-mesh sieve for at least an hour, or even overnight.
• ½ cup powdered sugar, sifted: Sifting prevents any lumps and ensures a silky smooth filling.
• ½ teaspoon vanilla extract: For that classic sweet aroma.
• Zest of ½ large orange: Echoes the flavor from the batter.
• Optional additions: ¼ cup mini chocolate chips, finely chopped candied orange peel, or pistachios.

For the Glaze (Optional, but I love it!):

• ½ cup powdered sugar
• 1-2 tablespoons milk or orange juice: Start with 1 tablespoon and add more if needed to reach desired drizzling consistency.
• A tiny pinch of orange zest for extra punch.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Now, grab your trusty muffin tin. I always like to give mine a good greasing and flouring, or you can use those handy silicone liners. This ensures our little cups pop out easily without sticking. If you’re using paper liners, just pop them in and give them a quick spray with cooking oil for good measure. Trust me, nobody wants a cannoli cup stuck to the pan!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Give it a good whisk until everything is nicely combined. This ensures that the leavening agents are evenly distributed, which is key for a consistent rise and texture. You don’t want any surprise dense spots!

Step 3: Mix Wet Ingredients

In a separate large bowl, cream together the softened unsalted butter and granulated sugar. Beat them with an electric mixer (or a whisk and some elbow grease!) until the mixture is light and fluffy. This process incorporates air, which contributes to the tenderness of the final product. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and the fresh orange zest. That zesty aroma already smells like happiness!

Step 4: Combine

Now, we’re going to alternate adding the dry ingredients and the milk to our wet mixture. Start by adding about a third of the dry ingredients and mix on low speed until just combined. Then, add half of the milk and mix again. Repeat this process, ending with the dry ingredients. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to tough, dense cups. Mix just until you no longer see streaks of dry flour. The batter should be thick but pourable.

Step 5: Prepare Filling

This is where the magic happens! Make sure your ricotta cheese has been drained thoroughly. Seriously, the drier the better for a thick, luscious filling. In a bowl, combine the drained ricotta, sifted powdered sugar, vanilla extract, and orange zest. Mix until it’s perfectly smooth and creamy. If you’re adding any mix-ins like chocolate chips or candied fruit, fold them in gently now. Taste it – does it need a little more sweetness? A touch more zest? Adjust it to your heart’s content!

Step 6: Layer & Swirl (This isn’t a swirl recipe, so I’m skipping this as per the user’s instructions.)

My apologies, I seem to have gotten ahead of myself! This recipe doesn’t involve layering and swirling like some other baked goods. We’re simply filling our prepared muffin cups with the batter.

Step 7: Bake

Spoon the batter evenly into your prepared muffin cups, filling each one about two-thirds full. Don’t overfill, or they might overflow. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cup comes out clean. Keep an eye on them; oven temperatures can vary! You want them to be lightly golden brown around the edges.

Step 8: Cool & Glaze

Once baked, let the cannoli cups cool in the muffin tin for about 5-10 minutes. This allows them to firm up a bit before you try to remove them. Then, carefully transfer them to a wire rack to cool completely. While they’re cooling, you can whip up the glaze if you’re using it. Whisk together the powdered sugar, milk (or orange juice), and a tiny bit of zest until you have a smooth, drizzly consistency. Once the cups are totally cool, drizzle the glaze over the tops. It’s pretty, but totally optional!

Step 9: Slice & Serve

Now for the best part: filling! Once the cups are completely cool, use a piping bag or a spoon to fill each cup generously with that dreamy ricotta mixture. You can create a little swirl on top for presentation. I love to sprinkle a few mini chocolate chips or some chopped pistachios on top for a little extra texture and visual appeal. Serve them immediately for the best experience!

What to Serve It With

These cannoli cups are so wonderfully versatile! For a lovely morning treat, I like to serve them alongside a strong, hot cup of coffee. The richness of the coffee pairs beautifully with the sweet, creamy filling. They’re also fantastic for a weekend brunch spread. Imagine them nestled amongst some fresh fruit salad and maybe a quiche – they add such a delightful, decadent touch without being too heavy. As a dessert, they’re an absolute showstopper. After dinner, a couple of these little cups with a tiny espresso or a glass of dessert wine? Perfection! And for those cozy afternoon snack moments, when you just need something sweet and comforting, they hit the spot every single time. My kids love them with a tall glass of cold milk. My family has a tradition of having these for special occasions, especially birthdays, and they’re always the first thing to disappear!

Top Tips for Perfecting Your Cannoli Cups

I’ve made these cannoli cups more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate them. First, about the ricotta: draining it is absolutely the *most* important step for that perfectly thick, creamy filling. Don’t skip it! If you have time, letting it drain overnight in the fridge is ideal. For the batter, remember that gentle mixing is key. Overmixing can make your cups tough, and we definitely don’t want that. Just mix until the ingredients are *just* combined. When it comes to the filling, don’t be afraid to experiment! I’ve added a touch of cinnamon, a splash of limoncello (for the adults, of course!), or even some finely chopped dark chocolate. It’s your cannoli cup, make it your own! For baking, make sure your oven is properly preheated. An inaccurate oven temperature can lead to uneven baking. I always recommend the toothpick test to ensure they’re done. If the glaze seems too thick, just add a tiny bit more liquid; if it’s too thin, whisk in a bit more powdered sugar. A good drizzling consistency is what you’re aiming for. And if you find your muffins are browning too quickly on top, you can always loosely tent them with foil for the last few minutes of baking.

Storing and Reheating Tips

Storing these is pretty straightforward, but it depends on when you plan to enjoy them. If they’re glazed and unfilled, they’ll keep beautifully at room temperature for about 2-3 days in an airtight container. Just make sure they’re completely cool before sealing them up. If you’ve already filled them, it’s best to store them in the refrigerator. They’ll stay delicious for about 2-3 days that way too, though the pastry might soften slightly over time. Honestly, though, they’re best eaten within the first day! If you want to make them even further ahead, you can bake the cups and store them unfrozen for up to 2 days. Then, fill them just before serving. Freezing is an option for the baked cups (unfilled). Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw them completely at room temperature before filling. For the filling, I don’t recommend freezing it as the texture can change. And for the glaze, it’s best to make it fresh right before you plan to use it. If you do end up with leftovers, store filled cups in the fridge and just be aware they are best enjoyed fresh!

Frequently Asked Questions

Final Thoughts

I really hope you give these cannoli cups a try. They are, in my humble opinion, the perfect way to capture the magic of cannoli without any of the fuss. They’re proof that you can have that authentic, delicious Italian dessert experience right in your own kitchen, with minimal effort and maximum reward. They’re fantastic for parties, a special treat, or just because you deserve something sweet. If you love these, you might also enjoy my recipe for [link to another relevant recipe, e.g., Italian Wedding Cookies] – it’s another family favorite that always gets rave reviews! Please, please, please let me know in the comments below how yours turn out. I love seeing your creations and hearing your stories! Happy baking, everyone!

Cannoli Cups

Delightful mini cannoli baked in muffin tins for an easy, mess-free dessert. These crisp cups are filled with a sweet, creamy ricotta filling and drizzled with chocolate.

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Cannoli Cups:

• 2.5 cups all-purpose flour
• 0.25 cup granulated sugar
• 0.5 teaspoon salt
• 0.33 cup unsalted butter, cold and cubed
• 0.33 cup cold water

For the Ricotta Filling:

• 15 ounces whole milk ricotta cheese, drained
• 0.5 cup powdered sugar
• 1 teaspoon vanilla extract
• 0.25 cup mini chocolate chips

For Garnish (Optional):

• melted chocolate for drizzling
• candied orange peel chopped

Instructions

 

Prepare the Cannoli Cups:

• Preheat oven to 375°F (190°C). Grease and flour 12 muffin cups.
• In a large bowl, whisk together flour, sugar, and salt.
• Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gradually add cold water, mixing until a dough forms. Do not overmix.
• Turn the dough out onto a lightly floured surface and gently knead a few times until it just comes together.
• Divide the dough into 12 equal pieces. Roll each piece into a ball.
• On a lightly floured surface, roll out each ball into a thin circle, about 5-6 inches in diameter.
• Carefully press each dough circle into a greased muffin cup, forming a shell.
• Bake for 12-15 minutes, or until golden brown and crisp.
• Let cool in the muffin tin for a few minutes, then carefully remove to a wire rack to cool completely.

Make the Ricotta Filling:

• In a medium bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Stir until smooth and well combined.
• Gently fold in the mini chocolate chips.

Assemble the Cannoli Cups:

• Once the cannoli cups are completely cool, spoon or pipe the ricotta filling into each cup.
• If desired, drizzle with melted chocolate and sprinkle with chopped candied orange peel.
• Serve immediately or chill until ready to serve.

Notes

For best results, drain the ricotta cheese very well to avoid a watery filling. You can do this by placing it in a fine-mesh sieve lined with cheesecloth over a bowl in the refrigerator for at least a few hours, or overnight.