Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia
10 August 2017, 02:34
Casting Call for all Nonne - Fall 2017


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes

Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Cannoli Cupcakes

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by rossella rago,

A delicious orange scented cupcake filled with my easy cannoli filling and topped with a super simple cocoa whipped cream! your social media marketing partner
  • For the Cupcakes:
  • 1 1/2 Cups Sugar
  • 2 Sticks Butter (softened)
  • Zest of one Orange
  • 1/2 teaspoon Orange Extract
  • 4 Eggs
  • 3 Cups Cake Flour
  • 2 teaspoons baking powder
  • 1 Cup Whole Milk
  • 1 teaspoon Vanilla Extract
  • For the Cannoli Filling: (Get the Recipe HERE)
  • For the Cocoa Whipped Cream
  • 2 Cups Heavy Whipping Cream
  • 3 Tbsp Confectioners Sugar
  • 2 Tbsp Unsweetened Cocoa Powder
  • Mini Chocolate Chips
Advertisement your social media marketing partner
  1. For the Cupcakes:
  2. Preheat oven to 350 degrees.
  3. Line a cupcake pan with paper liners and set aside.
  4. In a bowl whisk together the flour and baking powder. Set aside
  5. In a stand mixer beat the butter and sugar together until fluffy, about 5 minutes. Add in the zest and extract and mix on low.
  6. Add in the eggs one at a time, making sure each one is fully incorporated before adding the next.
  7. Add the vanilla extract to the milk.
  8. Alternate adding half of the dry ingredients and the milk until combined. Do not over mix.
  9. Scoop into cupcake liners and bake for 25-30 minutes. Cool completely before filling and frosting.
  10. For the cocoa whipped cream:
  11. Combine the cream, sugar and cocoa and beat with an electric mixer until stiff peaks form.
  12. For the Cannoli Filling: (Recipe Link HERE)
  13. Fill 2 disposable pastry bags or plastic zipper bags with the Cannoli cream and the whipped cream.
  14. Once cupcakes are cooled, hollow out the center with a knife or an apple corer and fill each cupcake with cannoli cream. Scrape the top so it's flush with the cupcake. Top with cocoa whipped cream and decorate with chocolate chips. your social media marketing partner
Additional Tips

Get Your

Cooking with Nonna


Advertisement your social media marketing partner