Baby Cannoli Cakes

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You are going to love these!

All that chocolate ganache.  All that delicious cannoli filling stuffed in a chocolate chip muffin.

{Did she just say chocolate chip muffin?}

Yep!  That’s right!  This muffin has officially crossed the line into dessert.

I’ve been wanting to try this since I first made Chocolate Chip Muffins.  The idea comes from The Cake Mix Doctor cookbook.  I absolutely love that book.  Anne Byrn has a recipe in there for Cannoli Cake that is divine.

I have to say though, my family agreed that the baby cakes version is better.  The muffins are not as tender and sweet as the cake.  And muffins have a bit of a crust that holds up to the thick, creamy filling better than the cake does. 

The filling and chocolate ganache are both adapted from The Cake Mix Doctor.

No ingredient photo again.  I’m not sure why I keep forgetting to snap those lately.

Baby Cannoli Cakes
For the Filling
  • ¾ cup sugar
  • 3 Tbs. cornstarch
  • ¾ cup milk
  • 15 oz ricotta cheese
  • 1 Tbs. dried orange peel (optional)
  • 1½ tsp. vanilla
  • ½ cup mini chocolate chips
For the Muffins
  • 2 cups flour
  • ½ tsp. salt
  • 1 Tbs. baking powder
  • 1 stick butter
  • ¾ cup sugar
  • 2 eggs
  • ¾ cup milk
  • 1 tsp. vanilla
  • 1 cup mini chocolate chips
For the Chocolate Ganache
  • ¾ cups heavy whipping cream
  • 1 cup mini chocolate chips
For the Filling
  1. Combine sugar and cornstarch in small saucepan. Stir in milk.
  2. Cook on low heat until bubbly and thick, stirring constantly.
  3. Remove from heat and let cool for about 20 minutes.
  4. While it cools, place ricotta in mixing bowl and beat until creamy.
  5. Stir in cooled milk and sugar mixture, orange peel and vanilla until well combined.
  6. Fold in chocolate chips.
  7. Refrigerate while you bake muffins.
For the Muffins
  1. Stir the flour, salt and baking powder in a large bowl.
  2. With an electric mixer, cream butter and sugar. Add the eggs, vanilla and milk and mix until well blended.
  3. Stir wet ingredients into dry ingredients with a spoon. Stir gently, just until combined. Fold in the chocolate chips.
  4. Fill greased muffin pan with the batter and bake at 400 degrees for 15-20 minutes. Makes 12 muffins.
For Chocolate Ganache
  1. Bring whipping cream to boil over medium heat.
  2. Pour over chocolate chips in heat proof bowl.
  3. Stir until chocolate is smooth.
  4. Cool on counter or in fridge until desired thickness is reached.
  1. Slice cooled muffins in half.
  2. Spread filling between muffins halves.
  3. Drizzle chocolate ganache over muffins.

This recipe does have a bit more involved than most of my recipes.  None of it is hard, but it takes a bit longer.  So worth it though!

I’m linking this up to:
Tip Junkie handmade projects

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  1. What a great idea!!! I LOVE the cake mix doctor, too. I have all her books and use them all the time. I’m going to try this over the weekend! Thanks for sharing!

  2. Oh my… I’ll take the ganche on the side to lick LOL

  3. Barefoot Pregnant And In The Kitchen says:

    Oh my god I want that NOW! Looks amazing. I will have to make these soon!

  4. I’m drooling over here!!

  5. divine doesn’t even seem like a good enough word to describe this. i want to lick my monitor. i am so envious of people who can bake, and bake well. thanks for sharing. popping in from Tip Junkie.

  6. I don’t know if anyone else but myself is having this issue, but I’ve not been able to get the last 4-5 recipes to load onto Ziplist. I get a message saying it can’t find the recipe. I don’t have this problem with other sites
    I love your recipes and what’s most important so does my family. I have really learned to depend on Ziplist too. It’s so easy to use and saves me time.
    Anyway, just curious if something I need to do or not. Have a fantastic holiday weekend and that you so much for all the time and effort you put into your wonderful blog, I’m not alone when I say Great Job!

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