Mini Cannoli Cups are little bites of joy that bring the best of classic Italian cannoli into a crispy, creamy, bite-sized treat. With golden shells and sweet ricotta filling, they’re the kind of dessert you bring to a party and leave without leftovers. No frying, no fuss, just flaky crunch and velvety filling you’ll want to eat by the spoonful.
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Why You’ll Fall in Love with Mini Cannoli Cups
There’s something magical about creamy ricotta paired with a cinnamon-dusted pastry crunch. These mini cannoli cups are faster than the traditional version and way less messy. They’re baked instead of fried, which means no oil splatters and less cleanup. And because they’re bite-sized, they’re perfect for parties, brunch spreads, or sneaky late-night snacking. You can even make them ahead of time and fill them right before serving
If you’re already a fan of cannoli cupcakes, this twist will steal your heart
Ingredients for Mini Cannoli Cups
For the shells
1 package refrigerated pie crust or crescent dough
2 tablespoons melted butter
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
For the filling
1 cup ricotta cheese (well drained)
½ cup mascarpone cheese
½ cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 orange
¼ cup mini chocolate chips
Optional toppings
Chopped pistachios
Maraschino cherries
Extra chocolate chips
Powdered sugar for dusting
How to Make the Shells
Preheat your oven to 375°F and grab a mini muffin tin. Unroll the dough and cut it into small circles that fit your tin. Gently press each circle into the wells
Brush the dough with melted butter and sprinkle with the cinnamon-sugar mix. Bake for about 10 to 12 minutes, or until golden brown and crisp. Let them cool completely in the pan before removing
While you wait, take a peek at these apple crumble cheesecake bars if you need a second dessert option
How to Make the Cannoli Filling
Start by draining the ricotta. It needs to be thick or the filling won’t hold. Mix the ricotta with mascarpone, powdered sugar, vanilla, and orange zest until smooth and fluffy. Fold in the mini chocolate chips and chill the mixture for at least 30 minutes. Chilling helps the filling firm up, making it easier to pipe
How to Assemble Mini Cannoli Cups
Once the shells are cooled and the filling is thickened, it’s time to bring them together. Spoon or pipe the filling into each shell until it’s generously mounded. Top with mini chips, chopped pistachios, or a cherry if you’re feeling fancy. Give them a snowy sprinkle of powdered sugar right before serving
Flavor Variations to Try
There’s room to play here. Swap orange zest for lemon for a brighter flavor. Add cinnamon to the filling for warmth. Want something nutty? Stir in crushed pistachios. You can even drizzle with chocolate or caramel sauce for extra decadence
Hosting a no-bake night? These brownie batter dip cups fit the same fun vibe and take just minutes
Tips for the Best Mini Cannoli Cups
Drain the ricotta overnight for the thickest, fluffiest filling. Chill the filling before piping so it holds its shape. And wait to fill the shells until just before serving to keep them crisp. Don’t be afraid to use a piping bag your cups will look bakery-ready with minimal effort
How to Store and Serve Them
Store the unfilled shells in an airtight container at room temperature for up to 2 days. The filling can stay in the fridge for 2 to 3 days. Fill them just before serving for the best texture. These pair beautifully with espresso or a glass of sweet dessert wine if you’re serving grown-ups
FAQs
Can I use store-bought pastry shells?
Yes, you can use pre-made mini phyllo cups or tart shells to save time. Just fill and go
What’s a good mascarpone substitute?
Cream cheese is a great backup. It’s slightly tangier but still creamy and rich
How far in advance can I make them?
You can prep the shells and filling a day ahead, but fill them just before serving to keep that perfect crunch
Final Thoughts
Mini Cannoli Cups bring that Italian pastry-shop charm right to your kitchen without the fryer drama. They’re simple to make, easy to customize, and guaranteed to disappear fast. If you try them, leave a comment or tag us with your creations
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Mini Cannoli Cups – Easy, Creamy, Crunchy Dessert Everyone Loves
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
- Whisk flour, baking powder, cinnamon, and salt in a bowl.
- Cream butter and sugar until pale and fluffy. Beat in eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk into the wet mix, ending with ricotta. Fold gently.
- Line muffin tin and fill ¾ full. Bake at 350°F (175°C) for 18–20 minutes. Cool completely before frosting.
- Whip mascarpone, powdered sugar, and vanilla until smooth. Gradually add heavy cream and beat until soft peaks form. Chill if needed.
- Pipe or spoon frosting onto cupcakes. Garnish with mini chocolate chips or crushed pistachios. Optional: mini cannoli shell or powdered sugar on top.