Baked Cannoli Cupcakes with Creamy Ricotta Filling

Instructions

1. 1

   Preheat oven to 350°F. Prepare white cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2. 2

   In a small bowl, beat 1/2 cup of the heavy whipping cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners' sugar, Mascarpone cheese, and almond extract until smooth. Gently fold in the whipped cream and chopped pistachios.

3. 3

   Cut the top off each cooled cupcake. Spread or pipe the ricotta-Mascarpone filling onto the cupcake bases. Replace the cupcake tops. In a small saucepan, melt the white baking chocolate with the remaining 1/4 cup heavy cream over low heat, stirring until smooth. Allow the ganache to cool to room temperature, then spoon it over the filled cupcakes. Top with the white chocolate curls. Refrigerate any leftovers.