Cannoli Cupcakes

I really do love living in Georgia but there are times when living in the South makes me feel like a fish out of water.  Like when I start to talk to a Southerner about biscotti and I get blank stares in return.  When I mention things like fresh cannolis - again - no response. 

Living in the South has taught me to love red velvet cake, Italian cream cake and hummingbird cake.  I may never be a fan of boiled peanuts but I can respect the fact that it's a Southern staple.  I've learned a whole new respect for Southern baking but there are times when I do miss some of my Northern favorites.

So what is this Southern transplant supposed to do when she can't find a decent cannoli within 100 miles?  Make them for herself.  Introducing the Amy Davis cannoli cupcake - compliments of my never ending quest for delicous cannolis.

Cannoli Cupcakes
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup salted butter, at room temperature
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup sour cream

Cannoli Topping
1/3 cup Mascarpone cheese
1/3 cup Ricotta cheese, strained slightly*
3 Tbsp powdered sugar

Chocolate Cream Cheese Frosting
8 ounces cream cheese
1/2 cup butter
2 Tablespoons heavy cream
1 teaspoon vanilla
1/2 cup dark chocolate, melted
2 cups powdered sugar

Cream butter and sugar in standing mixer.

Add eggs, one at a time.  Beat in vanilla.

Combine dry ingredients.  Add to batter, alternating with sour cream.

Scoop batter into paper lined cupcake pans.

Bake 25 minutes at 350.  Transfer cupcakes to wire rack to cool completely.

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Stir together filling ingredients with a spoon.

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Spoon a small amount of filling on top of each cooled cupcake.

Beat together frosting ingredients in mixer.

Pipe frosting on top of cannoli topping and decorate with a sprinkling of mini chocolate chips.

Cupcakes so good - it make me wonder why I waited so long to make them.  By far the best cannolis that I've had since moving to Georgia.

Ciao!