I was recently cleaning up the folder I keep blog pictures in, and ran across this one and realized I’d never blogged it! I’m sorry guys – I’ve been holding out on you.

I whipped these up a while ago for an event at my husband’s office. They were having a potluck, International lunch. You remember in elementary school when they would have heritage day and everyone would bring a dish from their culture to share? It was pretty much that, with adults.

Hubs had originally asked me to make black forest cupcakes, which I’d made before, but my reaction was, “You’re not German!” He is, a little bit. But, he’s more than half Italian so I thought honoring that would be more applicable. These cupcakes were the compromise.

And, they were fantastic. He brought home an empty platter after the lunch – that’s what I call a successful potluck dish!

Cannoli Cupcakes
(from Sugarcrafter)
Makes 2 dozen

For the cake:
2 1/2 c. flour
2 1/2 t. baking powder
1/2 t. salt
1 3/4 c. sugar
1/2 c. butter, softened
3 eggs
1 1/2 t. vanilla
1 T. Marsala wine
1 c. milk
1 c. ricotta cheese
1 t. orange zest
2 T. powdered sugar
1 cup chocolate chips

For the frosting:
1 and 1/2 sticks butter, softened
3/4 c. shortening
1 1/2 t. vanilla extract
6 c. powdered sugar
3 T. milk

Preheat oven to 375F degrees. Line two cupcake pans with liners.

In a medium bowl, mix together the flour, baking powder, salt and sugar.

In a large bowl, mix together the butter, eggs, vanilla, Marsala wine and milk. Once well blended stir in the ricotta cheese, orange zest, and
powdered sugar.

Stir in the dry ingredients until just combined. Fold in the chocolate chips.

Fill cupcake liners 2/3 full with batter and bake 20-25 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pans for 5 minutes and then remove to a cooling rack to cool completely.

Once the cupcakes are cool, cream together the butter and shortening in a stand mixer. Add in the vanilla. Gradually add in the powdered sugar, beating until mixture becomes light and fluffy. Mix in the milk to reach desired consistency.
vanilla bean.

Frost cooled cupcakes and top with additional chocolate chips.

Linked up with Finding Joy in My Kitchen’s Ingredient Spotlight: Cottage Cheese/Ricotta Cheese