Ingredients
Cupcakes:
2 1/2 cups all purpose flour
8 tablespoons unsalted butter
2 large eggs
1 3/4 cups granulated sugar
1 1/4 cups milk
2 1/4 teaspoons vanilla
1/4 teaspoon salt
2 1/2 teaspoons baking powder
Cannoli Cream Frosting:
16 ounces ricotta, drained
8 ounces mascarpone cheese at room temperature
1 cup confectioners sugar
1 teaspoon vanilla
3/4 cup mini chocolate chips.
2 bags melting wafers
Instructions
Get full recipe >> Chocolate covered Cannoli Cupcakes @ mangiamichelle.com