Chocolate Chip Cannoli Cupcakes

BY FAR my favorite cupcake I have made yet!

Vanilla Cupcakes:

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla extract
1 cup sour cream

Preheat the over to 350°F.  Line regular sized cupcake pans with 24 liners
Sift the flour, baking powder, baking soda, and salt in a bowl, set aside.  in a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down sides of the bowl.  Add the oil and vanilla, mix until incorporated.  Add the sour cream.  Mix until just blended in.  Add the dry ingredients to the wet mixture, and mix until just blended.  Fill the cupcake liners 3/4 of the way full with batter and bake until golden brown and the center springs back up.  About 18-20 minutes.  Cool completely.

Chocolate chip Cannoli cream filling:

16 ounces whole milk ricotta cheese

3/4 cup confectioners' sugar (powdered sugar)

1/2 teaspoon vanilla extract

1/2 cup mini semisweet morsels

In a mixing bowl fitted with the whisk attachment, beat the ricotta cheese, confectioners' sugar, and vanilla on medium speed for 5 minutes.  Stir in the mini morsels.  With a cupcake injector--stick tip into middle of cupcake and squeeze throughout.

Fresh whipped cream frosting:

2 cups heavy whipping cream

1/4 cup sugar

1 cup mini semisweet morsels, for garnishing

(I also add about 1 teaspoon vanilla to mine)

Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped and as thick as frosting.  Put in a decorators bag with desired rip and frost cupcakes.  Top with mini chips.......ENJOY!!!!