Ingredients

Vanilla cupcake

• 1 stick butter, softened to room temperature

• 1 cup sugar

• 3 eggs

• 2 teaspoons vanilla extract

• ¼ cup sour cream

• 1 ½ cups flour

• 1 ½ teaspoon baking powder

• ¼ teaspoon salt

• ½ cup milk

Cannoli cream

• 15 ounces ricotta cheese

• 8 ounces mascarpone cheese, softened to room temperature

• ½ cup powdered sugar

• ½ cup mini chocolate chips

Steps

1. Combine 1 ½ cups of flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt in a bowl

2. Add 1 stick of softened butter and 1 cup of white granulated sugar to a mixer bowl

3. Place the paddle attachment on the mixer and beat to cream the butter with the sugar until light and creamy

   1. Scrape down the sides of the mixer bowl as needed

4. Add 3 eggs, one at a time, beating well in between each addition until the eggs are all incorporated

5. Add 2 teaspoons of vanilla extract and mix again to combine

6. Add ¼ cup of sour cream ot the batter and beat until incorporated

7. Gradually add the flour mixture to the batter and mix to combine

8. Alternate by pouring in a ½ cup of milk with the remaining flour, beating between each addition until all the ingredients have been incorporated and no dry flour remains

   1. Scrape down the sides of the mixer bowl to ensure all the flour is incorporated 

9. Line a standard size muffin tin with 12 muffin cups

10. Fill each cup three-quarters of the way full being sure to evenly fill and distribute the batter amongst all the cups

11. Bake the cupcakes in the oven at 350 degrees Fahrenheit for 20 to 25 minutes

12. Remove the cupcakes from the oven and allow to cool completely

13. In a clean mixer bowl, add 8 ounces of room temperature mascarpone cheese, 15 ounces of ricotta cheese, ½ cup of powdered sugar, and ½ cup of mini chocolate chips

14. Use the paddle attachment to beat the cheeses with the sugar and chocolate until combined

15. Scrape down the sides of the bowl to ensure the cannoli cream is being mixed evenly

16. Carefully cut out a small circle and remove the top portion of the cupcake to create a hole (see my YouTube video for a better visual)

17. Transfer all the prepared cannoli cream to a clean gallon sized ziploc bag

18. Cut a small corner from the bag to create a hole

19. Squeeze some of the cannoli cream into each hole of the cupcakes then carefully cover the tops with some more cannoli cream, squeezing the cream on from the outside to the center of the cupcake

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