Cannoli Cupcakes

Step 1: Preheat oven to 350 degrees F. Place paper liners in muffin tin.

Step 2: To make the cupcakes: in a bowl of an electric mixer whisk tougher the dry ingredients (flour - salt) and then add the next 4 ingredients (-vanilla). Mix together at medium speed for 3 minutes. divide batter among the prepared muffin cups.

Step 3: Bake for 20-25 minutes or until toothpick inserted in center of a cupcake comes out clean. Cool in pan for 5 minutes. Remove from pan and transfer to wire rack to finish cooling.

Step 4: To make the cannoli cream. In a bowl whisk together the ricotta (see note on the ricotta impastata) and next two ingredients (-vanilla). Stir in chocolate chips. Transfer to a reusable plastic bag (you need a quart size one). Snip a 1/2 inch from a closed corner of the bag with scissors -- this is a pastry bag to be used for filling the cupcakes.

Step 5: In each cupcake cut a deep inverted cone out of the center of each cupcakes and remove cone -- they will not be used. Use the plastic bag pastry bag with the cream. Smooth tops of the filling so it is flush with top of cupcakes.

Step 6: To make the cocoa whipped cream: in a chilled bowl of an electric mixer combine the heavy cream and the next two ingredients (-cocoa powder) and beat on high until cream forms the stiff peaks.

Step 7: Snip a 1/2 inch corner of a large resealable plastic bag and insert a star tip in the bag and pie it through the snipped end. Transfer the cocoa cream to bag and pipe swirls of the cocoa whipped cream over each cupcake. If you want you can also sprinkle each cupcake with 1 teaspoon of mini chocolate chips. Refrigerate uncovered until ready to serve.