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1
For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
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2
Sift the flour, baking powder, baking soda, and salt in a bowl.
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3
Set aside.
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4
In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy.
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5
Scrape down the sides of the bowl.
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6
Add the oil and vanilla.
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7
Mix until incorporated.
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8
Add the sour cream.
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9
Mix until just incorporated.
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10
Add the dry ingredients to the wet mixture, and mix until just blended.
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11
Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes.
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12
Cool completely.
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13
For the cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners' sugar, and vanilla on medium speed for about 5 minutes.
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14
Stir in the mini morsels.
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15
For the whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.
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16
To assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece.
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17
Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream.
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18
Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place.
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19
Top with a dollop of Fresh Whipped Cream and garnish with mini morsels.
