Almond Cupcakes With Cannoli Cream Icing

• FOR THE CUPCAKES:
• 1/2 cups Butter, Softened
• 1 cup Sugar
• 2 whole Eggs
• 1-1/2 cup Flour
• 1 teaspoon Baking Powder
• 1/2 cups Half-and-half
• 1/2 cups Vegetable Oil
• 1 teaspoon Almond Extract
• FOR THE ICING:
• 1/2 cups Unsalted Butter, Softened
• 8 ounces, weight Marscarpone Cheese Softened
• 8 ounces, weight Cream Cheese, Softened
• 2-1/2 cups Powdered Sugar
• 1 teaspoon Almond Extract
• 1 cup Mini Chocolate Chips

1. For the cupcakes, cream butter, sugar, and eggs together until light and fluffy. Sift dry ingredients together. Measure half-and-half and vegetable oil. Stir in extract. Add dry ingredients to the butter mixture and alternate with cream and oil mixture. Mix until combined. Pour into lined cupcake tin.
2. Bake 20-22 minutes at 350u0b0F.
3. For the icing, whip butter, marscarpone, and cream cheese together. Add powdered sugar until light and fluffy. Using a spatula, stir in almond extract and then chocolate chips. I used an ice cream scoop to frost the cupcakes. Yes, it was a lot of frosting. I have no shame.

butter, sugar, eggs, flour, baking powder, vegetable oil, almond extract, unsalted butter, weight cream cheese, powdered sugar, almond extract, chocolate chips

Taken from tastykitchen.com/recipes/desserts/almond-cupcakes-with-cannoli-cream-icing/ (may not work)