cannoli cupcakes

Dry ingredients:

• 2 and 1/2 cups flour
• 2 and 1/2 tsp baking powder
• 1/2 tsp salt
• 1 3/4 cups sugar

Wet ingredients:

• 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:

• 1 and 1/2 sticks butter, softened
• 3/4 cup shortening
• 1 and 1/2 tsp vanilla extract
• 6 cups powdered sugar
• 3 Tbsp milk
• 1 vanilla bean, split and scraped

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

In a different, larger 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 cupcake liners, 24 in total. Bake for 20-25 minutes. Remove the cupcakes from the muffin pans to a cooling rack.

While the cupcakes are cooling, make the frosting. Cream the butter and shortening together, and then add in the vanilla extract. Gradually add in the powdered sugar. Mix in the milk, and then mix in the vanilla from the vanilla bean.

Frost the cupcakes once they have cooled completely, and top with additional chocolate chips if desired.

Sugarcrafter- source