Cannoli Cupcakes

Sinfully delicious for my Italian husband!

Cannoli Cupcakes
24 Cupcakes

2-½ cups flour
2-½ teaspoons Baking Powder
½ teaspoons Salt
1-¾ cup Sugar
½ cups Butter, Softened
3 whole Eggs
1-½ teaspoon Vanilla Extract
1 Tablespoon Marsala Wine
1 cup Milk
1 cup Ricotta Cheese
1 teaspoon Orange Zest
2 Tablespoons Powdered Sugar
1 cup Chocolate Chips

Preheat the oven to 375 degrees and line two muffin pans with cupcake wrappers.

Mix the flour, baking powder, salt, and sugar 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 to 25 minutes. Remove the cupcakes from the muffin pans to a cooling rack.

Filling
1 (32 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/4 cup semisweet chocolate, mini pieces
1/3 cup miniature semisweet chocolate chips

In large bowl, with mixer at low speed, beat ricotta, cream cheese, rest of the grated orange peel, confectioners? sugar and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet-chocolate mini pieces.

Frosting
3/4 cup heavy whipping cream
3 tablespoons confectioners' sugar
2 tablespoons orange liqueur
1/2 teaspoon vanilla extract
1 tablespoon white sugar
1 tablespoon mini semi-sweet chocolate chips

 In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chocolate pieces just before serving.