This is a true delight! So soft, creamy and delicious! It is a little time consuming, but well worth it. Enjoy!
-1 (16.5 oz) box white cake mix + ingredients to make the cupcakes (eggs, oil and water)
-3/4 cup heavy cream, divided
-1 cup ricotta cheese
-1 cup powdered sugar
-1/2 cup Mascarpone cheese
-1/4 tsp almond extract
-1/2 cup shelled and chopped pistachios
-4 oz white baking chocolate, roughly chopped
-white chocolate curls, for topping
Preheat the oven according to the cake mix box directions. Line 20-24 muffin cups and set aside.
Prepare cake mix according to box directions. Pour into prepared cups and bake until done.
Remove cupcakes from oven and cool for 10 minutes in the pans. Remove onto wire racks until completely cooled.
In a small bowl, beat 1/2 cup of the cream until stiff peaks form. Set aside.
In a large bowl, mix the ricotta, powdered sugar, Mascarpone and almond extract. Beat with a hand mixer until smooth. Using a wooden spoon, fold in the chopped pistachios and the whipped cream.
Cut the top off of each cupcake. Generously spread the cheese mixture onto each cupcake and replace each top.
In a small saucepan, melt the baking chocolate with the remaining 1/4 cup cream. Remove from heat and cool to room temperature.
Drizzle it generously on top of each cupcake. Sprinkle with the chocolate curls.