Cannoli Cupcakes

INGREDIENTS

Cupcakes:

2 sticks

salted butter, slightly softened

2 cups

granulated sugar

large eggs

1 1/2 tsp

vanilla extract

2 1/2 cups

all purpose flour

2 tsp

baking powder

1/2 tsp

ground cinnamon

1 cup

mini chocolate chips

1 cup

milk

Cannoli Filling Frosting:

1 cup

whole milk ricotta

1/2 cup

salted butter, slightly softened

4 oz

(1/2 block) cream cheese, slightly softened

1 tsp

vanilla extract

1/4 tsp

cinnamon

9 cups

powdered sugar

1 cup

mini chocolate chips

Dipped Waffle Bowl Toppers:

waffle bowls, broken into large pieces

8 oz

chocolate almond bark