Preheat oven to 350 degrees F. Line a muffin pan with cupcake papers.
In a large bowl, combine cake mix, butter, eggs, and milk until just combined.
Evenly divide batter into prepared pan. Bake for 21-23 minutes, or until a tooth pick inserted in the center comes out clean. Cool completley.
For the Marscarpone Cream
In a large bowl, combine marscarpone cream, powered sugar, and vanilla.
Using an ice cream scoop, place one scoop on top of each cupcake.
For the Frosting
In a large bowl, cream butter until light and fluffy. Stir in cocoa powder.
Gradually add powdered sugar a little a time. Add heavy cream as needed to reach your desired consistency.
Pipe (I used a Wilton 1 M tip), or spread frosting onto cupcakes.
Garnish with chocolate chips and half a cannoli, if desired.
If you don't like coffee, these would also be wonderful with chocolate frosting. I topped my cupcakes off with chocolate chips. You can also use your favorite cannoli flavor as inspiration such as pistachios.
I also topped my cupcake with an actual cannoli, because why the heck not go over the top on everything! Mine are from a local bakeshop.
Use an ice cream scoop for beautiful uniform scoops of cannoli cream on top of your cupcakes.
I also like to use an ice cream scoop to scoop batter into my cupcake liners. This way each cupcake will be uniform in size and be done baking at the same time.
I also like to use an ice cream scoop to scoop batter into my cupcake liners. This way each cupcake will be uniform in size and be done baking at the same time