Baking Instructions

• In a mixing bowl, combine the vanilla cake mix, softened butter, and the ingredients as per package instructions. Mix until you achieve a smooth and creamy batter that’s free of lumps.
• Pour the batter evenly into cupcake liners, filling them about two-thirds full. Bake in a preheated oven at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• Once baked, allow the cupcakes to cool in the pan for about 10 minutes. Then, gently transfer them to a wire rack to cool completely.
• In a separate bowl, blend the softened cream cheese, ricotta, powdered sugar, vanilla extract, ground cinnamon, and salt together until the mixture is smooth. Carefully fold in the mini chocolate chips for added texture.
• Use a cupcake corer or a small knife to create a hole in the center of each cupcake. Generously fill the holes with the creamy ricotta mixture using a piping bag or a spoon, making sure they’re packed full.
• For the ganache, melt the chocolate chips together with the coconut oil until smooth. Drizzle or frost the ganache over the filled cupcakes, creating a beautiful finish before serving.