Ingredients
For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
For the cannoli filling:
2 cups of whole milk Ricotta drained
3/4 cups powdered sugar
1/2 tsp vanilla
1/2 cup mini semi sweet chocolate chips
1/2 cup heavy cream
1 tbs orange zest
For the frosting:
8 oz mascarpone, room temperature
1/2 c unsalted butter, room temperature
1/2 c cocoa
1 1/4 c confectioner’s sugar
1 t vanilla extract
1/4 t salt
2 T cream or milk, to adjust consistency
3/4 tsp cinnamon
Preparation
