Ingredients

 

Cup Cakes

1 Box White Cake Mix
1 Cup Water
1/4 Cup Vegetable Oil
3 Eggs
2  teaspoons Cinnamon
1 cup Mini Chocolate Chips (I use semi-sweet) plus 1/4 cup for decorating

Filling

1 Cup Ricotta Cheese whipped or strained until smooth
2 Cups Confectioners Sugar
1/2 teaspoon vanilla

Pinch of Cinnamon

 

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Directions

 

Preheat oven to 350°F. Prepare pans with cupcake liners.

Combine all cake ingredients except chips. Mix until smooth. Fold in Chips.

Fill cupcake liners 3/4 full. Bake 15-20 minutes or until toothpick inserted in center comes out clean.

Remove from oven and allow to cool in pan for 10 minutes. Remove cupcakes from pan to cooling grid. Allow to cool thoroughly.

 

 

Make filling. Use a Wilton Bismark tip and pastry bag to fill cooled cupcakes.

 

Frost with Cream Cheese Icing. Top with remaining Mini Chocolate Chips.

 

 

Recipe makes 24-30 cupcakes