Chocolate Nutella Cannoli Cups

February 5, 2013 § 15 Comments


Well, hello there! 

I guess, after almost three months, you could say it’s been a while since I’ve last posted.

First I had to send my beloved DLSR away for its annual cleaning.  Then I realized how much I needed a break from blogging.  Then I rediscovered my love for How I Met Your Mother.  Then I just got plain lazy.  Aaaand now I’m back.  Mostly because I missed sharing my recipes and random BS with you, but also because it’s WORLD NUTELLA DAY and I made some kick-ass Chocolate Nutella Cannoli Cups!

Last year World Nutella Day fell on the same day as the SuperBowl, so I enjoyed my Nutella for breakfast in the form of Roasted Banana & Nutella Swirl Rolls.  This year, however, Nutella has the day all to itself.  AS IT SHOULD.

(Side note: Anyone else think that celebrating World Nutella Day, an INTERNATIONAL HOLIDAY, should get us the day off from school and work?  A day off AND all grocery stores give out a free jar of Nutella to each customer.  Who’s with me?!)


In the past year, my Nutella addiction and I have grown a lot.  I’ve upgraded from those dinky 16-ounce jars (barely enough to last a week!) to the fabulous 26.5 ounce jars.  I’ve also expanded my Nutella palette past the typical banana + Nutella pairing.  (Which is still AMAZING, by the way!)

This year I combined my love of cannolis (my latest obsession!) with my love of Nutella to form one fabulous bite-sized cup.  Nutella AND chocolate chip ricotta cannoli filling in a chocolate cookie cup!  Traditional cannoli shells are overrated… ;-)


Chocolate Nutella Cannoli Cups

Cannoli filling adapted from Dainty Chef


For cups:

  • ¾ cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  •  4 tablespoons vegetable shortening, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • ½ teaspoon vanilla extract
  • 1 egg

For filling:

  • 8 ounces (1 block) cream cheese, at room temperature
  • 2 cups ricotta cheese
  • 3/4 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1/2 cup Nutella (plus extra for bottom of cups)
  • miniature chocolate chips, for garnish


  1. Preheat oven to 350 degrees Fahrenheit and grease a mini muffin tin; set aside.
  2. In a large bowl, beat together all of the ingredients for the cups until a soft cookie dough is formed.
  3. Roll out the cookie dough on a floured surface to ~1/4-inch thickness.  Cut out cookies using a 2-inch circular cookie cutter and place in the center of each section of the mini muffin tin.  Do not press down on them as they will settle into the cup shape while baking.  Bake for 8-10 minutes and allow to cool.
  4. While the cups are baking, combine all of the ingredients for the filling in a large bowl.  Beat until throughly combined and refrigerate until ready to use.
  5. Once the cups are baked and cooled, scoop a teaspoon of nutella into the bottom of the cup, and top with a tablespoon or so of the cannoli filling.*  Garnish with miniature chocolate chips and serve immediately!

Yield:  18 cannoli cups

Some other Nutella-licious articles you might be interested in:

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