Cannoli Cupcakes

I have never tried a proper cannoli before, bu one of cousins are always raving about how delicious they are. So, I found a recipe for the cannoli but in the form of a cupcake. I'll admit, I'm not a huge fan of these, just because they are so creamy.

1 1/2 cups plain flour
1 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/2 cup low-fat yogurt
2 large eggs
1 teaspoon vanilla extract
1 cup ricotta 
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
1-2/3 cups heavy cream
1/4 cup confectioner’s sugar
1 tablespoon cocoa powder
1/4 cup mini chocolate chips for decoration (optional)

1. Position a rack in the center of the oven and preheat to 180 degrees. Put paper liners in a standard 12-cup muffin pan. In a small bowl, whisk together the flour, baking powder and salt and set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, cream butter and sugar together for 3 minutes, until light and fluffy.

3. With the mixer on low, add the eggs one at a time, followed by the yogurt and vanilla – scraping the sides of bowl as necessary. Add in the dry ingredients and mix on medium speed for 1 minute.

4. Divide the batter evenly among the cups. Bake until the cupcakes are golden brown and a wooden toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in the pan for 5 minutes. Transfer cupcakes to a wire cooling rack and let cool completely.

For the cannoli cream: 

1. In a mixing bowl, whisk together the ricotta, confectioner’s sugar, and 1/2 teaspoon vanilla until smooth. Stir in the 1/4-cup mini chocolate chips. Transfer to a quart-sized resealable plastic bag. Using scissors, snip off 1/2-inch from a closed corner of the bag. You will use the plastic bag as a pastry bag to fill the cupcakes.

2. Using a small knife, cut a deep, inverted cone out of the center of each cupcake. Set cones aside. Use the plastic bag to fill the cupcakes with the cream. Use a knife to smooth the top of the filling flush with the cupcake.

To make the cocoa whipped cream: 

1. In a chilled medium bowl, combine the heavy cream, confectioner’s sugar and cocoa powder and beat with an electric mixer on high speed until the cream forms stiff peaks.

2. Snip 1/2-inch from a closed corner of a gallon-sized resealable plastic bag. Insert a large star tip  in the bag and poke it through the snipped end. Transfer the cocoa cream to the bag. Pipe swirls of cocoa whipped cream over each cupcake. Sprinkle each with about a teaspoon of mini chocolate chips. Refrigerate, uncovered, until ready to serve.