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Ingredients
For cake:
1 1/2 cups flour
1 1/2 tsp. baking powder
1 cup sugar
1/2 cup butter, room temperature
2 eggs
1 1/2 tsp. vanilla extract
1/2 cup sour cream
For Cannoli Filling:
2/3 cup Marscapone cheese
2/3 cup Ricotta cheese, strained
5 Tbsp. powdered sugar
For Frosting:
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 Tbsp. cocoa powder
1 Tbsp. chocolate malted milk powder
Directions
Preheat oven to 350 degrees. Line a muffin tin with cupcake papers. In a bowl, combine flour and baking soda. In the bowl of a mixer, beat together butter and sugar until light and fluffy. Add in eggs, one at a time and mix well after each addition. Mix in sour cream and vanilla. Turn the mixer to low and slowly add in the flour. Mix until just combined. Divide the batter among the muffin tins, 2/3 to the top. Bake for 20 to 25 minutes until a toothpick comes out clean. Allow to cool completely before filling.
For filling:
Use a spatula and blend together Marscapone and Ricotta cheese until smooth. Add in powdered sugar and mix until well blended.
For frosting:
Combine all ingredients in a bowl and whip with an electric mixer until combine. Once the cupcakes are completely cool, core out the center and fill with cannoli filling. Top with a dollop of frosting. Makes approximately 12
