LEAVE THE GUN, TAKE THE CANNOLI (CUPCAKE)

Cannoli Cupcakes

Adapted from Sugarcrafter
Makes 24 cupcakes

Ingredients

For the cupcake:
2 and 1/2 cups flour
2 and 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1/2 cup butter, softened
3 eggs
1 1/2 tsp vanilla
1 Tbsp Marsala wine
1 cup milk
1 cup ricotta cheese
1 tsp orange zest
2 Tbsp powdered sugar
1 cup chocolate chips

For the frosting:
3 sticks butter, softened
2 tsp vanilla extract
6 cups powdered sugar
3 Tbsp milk
1 vanilla bean, split and scraped

Directions


Preheat the oven to 375 degrees, and line two muffin pans with 24 cupcake wrappers. Mix all of the dry ingredients together in a medium bowl.

In another bowl, mix together the butter, eggs, vanilla, Marsala wine, and milk. Add in the ricotta cheese, orange zest, and powdered sugar. Mix in the dry ingredients, and then stir in the chocolate chips.

Pour the batter into the cupcake liners. Bake for 20-25 minutes. Remove the cupcakes from the pans and allow to cool.

Meanwhile, you can make the frosting. Place butter in the bowl of an electric mixer and beat until creamy. Add in the powdered sugar, one cup at a time until well incorporated and frosting has stiffened. Add in vanilla extract. Mix in the milk, and then the vanilla from the vanilla bean.

Once cupcakes have cooled completely, frost them and decorate with chocolate chips.