Mini Cannoli Cups Recipe

Let’s be honest, sometimes you need a dessert that looks like you spent all day in the kitchen, but secretly comes together in a flash. That’s where these irresistible Mini Cannoli Cups come in! They have all the classic, creamy deliciousness of a traditional cannoli but in a fun, no-fuss, totally shareable cup. I first started making these bite-sized treats for my daughter’s school parties, and let me tell you, they disappeared faster than you can say “more ricotta, please!” They’re perfect for potlucks, holiday gatherings, or just satisfying a serious sweet tooth on a cozy night in.

Table of Contents

Table of Contents

Why You’ll Love These Mini Cannoli Cups

If you need a little more convincing (though I doubt you will after one bite!), here’s why this recipe is about to become your new best friend:

• Insanely Easy: No deep-frying or special tubes needed. We use simple wonton wrappers to create the crispy cups.
• Customizable to the Max: Switch up the chocolate chips, add a dash of citrus zest, or a splash of your favorite liqueur. It’s your kitchen, your rules!
• Crowd-Pleasing for All Ages: Kids adore the sweet, handheld treat, and adults appreciate the sophisticated flavor. It’s a win-win.
• Make-Ahead Magic: You can prepare every component ahead of time, so assembling them is a breeze right before your guests arrive.

Ingredients for Mini Cannoli Cups

You only need a handful of simple ingredients to create this impressive dessert. Here’s what you’ll need:

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• 24 wonton wrappers
• 2 tablespoons melted butter
• 1 tablespoon granulated sugar
• 1 cup whole milk ricotta cheese, drained
• 4 ounces mascarpone cheese, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips, plus more for garnish
• Optional: Chopped pistachios or a maraschino cherry for garnish

How to Make Mini Cannoli Cups

Don’t let their fancy look fool you—these cups are a joy to put together. Follow these simple steps for perfect results every time.

1. Prep the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin with non-stick spray.
2. Form the Cups: Gently press one wonton wrapper into each cup of the muffin tin, creating a cup shape. Brush the inside of each wrapper lightly with the melted butter and sprinkle with the granulated sugar.
3. Bake to Golden Perfection: Bake for about 5-7 minutes, or until the edges are golden brown and crispy. Keep a close eye on them, as they can go from perfectly golden to overdone quickly! Let them cool completely in the pan.
4. Make the Filling: While the cups cool, make the creamy cannoli filling. In a medium bowl, use an electric mixer or a whisk to beat the ricotta, mascarpone, powdered sugar, and vanilla extract until smooth and well combined. Gently fold in the mini chocolate chips.
5. Fill and Garnish: Once the cups are completely cool, carefully remove them from the tin. Pipe or spoon the cannoli filling into each cup. Garnish with more mini chocolate chips, a dusting of powdered sugar, or chopped pistachios.

Essential Equipment

You don’t need any fancy gadgets for this one! Just a mini muffin tin is the key piece of equipment. An electric mixer makes the filling super smooth quickly, but a sturdy whisk and a little elbow grease will do the trick, too. If you want that classic cannoli look, a piping bag with a star tip is great, but a spoon works perfectly fine.

Tips for the Best Mini Cannoli Cups

A few little secrets from my kitchen to yours to make sure your cannoli cups are flawless:

• Drain That Ricotta: For a filling that isn’t watery, place your ricotta in a fine-mesh strainer over a bowl for about 30 minutes before you start. This makes a world of difference!
• Watch the Wrappers: Wonton wrappers bake in a flash. They’ll continue to crisp up as they cool, so pull them out as soon as they are lightly golden.
• Cool Completely: I know it’s tempting to fill them right away, but patience is key! If the cups are even slightly warm, the filling can become runny.
• Get Creative: Stir a pinch of cinnamon or orange zest into the filling, or swap the chocolate chips for candied fruit. For a decadent twist, try my Easy Red Velvet Cake as inspiration for other festive flavors!

Serving Suggestions

Arrange these little cups on a beautiful platter for a stunning dessert spread. They pair wonderfully with a freshly brewed cup of coffee or an after-dinner espresso. If you’re planning a full Italian feast, they are the perfect ending to a meal that starts with a comforting dish like my Creamy Tuscan Chicken.

A Few Quick Questions (FAQ)

Can I make Mini Cannoli Cups ahead of time?

Absolutely! You can bake the wonton cups up to 2 days in advance and store them in an airtight container at room temperature. The filling can be made 1-2 days ahead and kept covered in the fridge. I recommend assembling them the day you plan to serve them for the best crispy texture.

What’s the best way to store leftovers?

Store any assembled cannoli cups in a single layer in an airtight container in the refrigerator for up to 2 days. Be aware that the cups will soften over time, but they’ll still taste delicious!

Can I use a different cheese?

While ricotta is traditional, you can substitute it with an equal amount of well-drained cottage cheese that’s been blended until smooth. For more on working with different cheeses, Serious Eats has a great guide on cannoli fillings.

Are there any nut-free garnish options?

Of course! Stick with extra chocolate chips, colorful sprinkles, or even a tiny piece of maraschino cherry for a pop of color. It’s an easy way to make them safe for everyone.

There you have it—a dessert that’s as fun to make as it is to eat. These Mini Cannoli Cups are proof that the most joyful recipes are often the simplest. They bring people together and leave everyone with a sweet memory. I can’t wait for you to try them and make them your own. Happy baking!