• Preheat the oven to 350 degrees.
• Line muffin tins for 14 cupcakes.
• Add the flour, baking powder, and baking soda to a medium bowl. Whisk or use a fork to combine. Set aside.
• Place the softened butter and sugar in the bowl of a mixer. Using the paddle attachment, beat on low until the butter and sugar are combined and "fluffy" (whatever that means) - about 2 minutes.
• Add the egg and the vanilla and mix until combined.
• Make sure you scrape the bottom and sides of the bowl with a spatula so that everything gets combined.
• Turn the mixer to low and take turns adding the dry ingredients and the milk. I usually do that in three parts.
• Do not over mix the batter. Mix just until everything is thoroughly combined.
• Fill the muffin liners just a bit past the middle. I used my cookie scoop.
  
• Bake at 350 degrees for 20 minutes or until the cupcakes are golden and a toothpick inserted in the center comes out dry.
  
• Let the cupcakes sit in the pans for a couple of minutes (until they are cool enough for you to touch) and then transfer them to a wire rack to cool completely.
• The cupcakes need to be completely cool before you add the cream topping.

Cannoli Cream

• As your cupcakes are just about cool, you can begin the cannoli cream.
• Measure out 1 1/2 cups of ricotta cheese. Try to blot out any excess liquid. You can pour off any liquid on top and then pat it with paper towels.
• Add the ricotta, softened mascarpone, confectioners sugar, and vanilla to a mix bowl. Using the paddle attachment, mix until completely combined.
• Remove the bowl from the mixer and stir in the mini chocolate chips with a spatula.
  
• The cannoli cream will not have the consistency of frosting, but it is thick enough to spread. Spread about 1/3 inch on each cupcake.
  
• Place the cupcakes in the freezer for about 15 minutes. I hope your freezer is neater than mine.

Homemade "Magic Shell"

• Don't make the Magic Shell until you are ready to dip the cupcakes because it hardens pretty quickly.
• Add the chocolate wafers and coconut oil to a glass pie pan or microwave safe dish.
  
• Heat for 30 second intervals, stirring in between. I only needed one minute.
• Dip the tops of the cupcakes in the melted chocolate. The chocolate hardens quite quickly.
  
• You can store the cupcakes in an airtight container in the fridge - if they last that long.