Holy moly, another cupcake!

So it has come to my attention that I always make cupcakes; not so much because I particularly like cupcakes, but because I keep finding recipes like this one: The Holy Cannoli in a Cupcake! My dad's favorite Italian treat is a Cannoli, so these were for him for Father's Day tomorrow.

Preheat the oven to 350 degrees.

Cupcake:
1 1/2 cup flour (all-purpose or whole wheat)
1 cup granulated sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) butter, cubed and softened
1/2 cup low fat plain yogurt
1 egg
2 egg yolks, room temp
1 teaspoon vanilla extract

In a medium bowl, whisk flour, sugar, baking powder, and salt together. Add butter, yogurt, egg, yolks, and vanilla. Mix in an electric mixer on medium speed for timed 3 minutes (occasionally wiping down the sides of the bowl with a rubber spatula). Bake for 20 to 25 minutes (I baked them for 22 minutes). Allow cupcakes to cool completely

While they are baking,

Cannoli filling:
1 cup ricotta cheese
1/4 cup confectioner's sugar
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

In a bowl whisk Ricotta, confectioner's sugar, and vanilla until smooth. Place bowl in refrigerator until you are ready to use. After cupcakes have cooled, use a small knife to cone the center of each cupcake; place remaining cupcake off to the side. Take cannoli filling out of the refrigerator, and stir in chocolate chips. Transfer into a quart sized resealable bag, and snip 1/2 inch from closed corner; fill cupcakes and use a knife to smooth top of filling flush with cupcake.

yum, but not done!

Cocoa whipped cream frosting:
1 2/3 cup heavy cream
1/4 cup confectioner's sugar
1 tablespoon unsweetened cocoa powder
1/4 cup chocolate chips

In a chilled bowl, combine heavy cream, confectioner's sugar, and cocoa powder. Beat in an electric mixer on high until light and visibly fluffy. Using a pastry bag with a star tip swirl onto cupcake tops and sprinkle on chocolate chips. If you do not have a pastry bag, you can spread on the frosting with a knife which was my method this time. Keep refrigerated until ready to serve.