Prep time: 15-20 minutes

Cook time: Varies depending on box mix

Materials:

• 1 box white or yellow cake mix (plus what box calls for i.e. eggs,oil,water)
• 1 1/2 cups ricotta cheese
• 1 cup powdered sugar divided
• 2 tsp vanilla extract divided
• 2 cups heavy whipping cream
• 1/4 cup semisweet chocolate chips. (Additional for garnishing top)

Process:

1. Preheat the oven to the instructions on the box mix and line a muffin tin with cupcake liners. Set aside.
2. In a mixing bowl combine the cake mix and all the ingredients listed on the box.
3. Divide evenly into 12 cupcake liners and bake according to box instructions. You may need to bake an additional 2-4 minutes since we are only making 12, not 24. Use a toothpick to check (if toothpick inserted comes out clean then the cupcakes are ready).
4. Let the cupcakes cool completely.
5. Taking a knife start to make a hole in the top angling the knife and making sure you stop before you hit the bottom of the cupcakes (watch video for visual). Remove the cake and save that as a cook’s treat.
6. In a small mixing bowl combine the ricotta cheese, 1/2 cup powdered sugar and 1 tsp vanilla extract. Whip until fluffy using a hand held mixer.
7. Fold in the chocolate chips.
8. Scoop the filling into the cupcake holes.
9. In a separate mixing bowl add the heave whipping cream and whip until slightly frothy. Add in the remaining powdered sugar and vanilla extract. Continue to whip until stiff peaks forms.
10. Top the cupcakes with the whipped topping and a sprinkle of additional chocolate chips.
11. Plate and ENJOY!