Chocolate-Dipped Cannoli Cupcakes

Directions

• 1)

  Preheat the oven to 350°F.

• 2)

  Line a muffin tin with liners and cooking spray.

• 3)

  Prepare cake mix according to its directions.

• 4)

  Fill liners about 3/4 of the way up with the cupcake batter.

• 5)

  Bake for about 20-25 minutes. A toothpick should come out dry when inserted.

• 6)

  Allow the cupcakes to cool completely.

• 7)

  In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.

• 8)

  Fold in the mini chocolate chips.

• 9)

  Cut a 1/2 inch hole on the tip of a pastry or zip top bag and fill with the cannoli cream.

• 10)

  Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.

• 11)

  Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.

• 12)

  Put the cupcakes in the freezer for about 1 hour or until firm.

• 13)

  Melt the dark chocolate and coconut oil together.

• 14)

  Carefully, dip the tops of the cupcakes into the melted chocolate.

• 15)

  Place in the refrigerator to firm up if need be.

• 16)

  Enjoy!