• Preheat your oven to 350°F with a rack in the center. Line your cupcake tins with papers.
• In a large bowl, sift the flour, sugar, baking soda, baking powder, salt, cinnamon, and cocoa powder. Stir to combine.
• In a medium bowl, whisk together the butter, egg whites, egg, vanilla extract, rum extract (if using), buttermilk, sour cream, and marsala wine. The mixture may have a few lumps.
• Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined. There should be no streaks of flour, but you do not want to over-mix the batter.
• Fill each cupcake liner about 2/3 the way up. Bake the cupcakes for approximately 18 minutes until they spring back to the touch. Once you remove the cupcakes from the oven, let them rest for a minute or two, and then gently remove them using a butter knife or bent spatula.

Optional Rum Cream Soak

• While the cupcakes are still hot, gently brush Rumchata or another rum cream on the tops of the cupcakes. Ensure they are evenly coated, but do not over-soak them (this will result in soggy cupcakes!). Allow the cupcakes to cool on the wire rack.

Cannoli Filling and Frosting

• Allow the cupcakes to cool entirely. with a pairing knife, cut a "cone" in the top of each cupcake at a 45° angle. You can either discard this piece of cupcake, or save it for later (see notes).
• In a large bowl, combine the mascarpone, ricotta, vanilla, lemon zest, and one cup of powdered sugar until well blended. You can use a hand mixer for this step, but a whisk or fork work just as well.
• Using a spoon or butter knife, fill each cupcake with the ricotta-mascarpone filling to the top.
• Add the second cup of powdered sugar to the ricotta-mascarpone mixture and stir to combine well. Using a hand mixer will allow you to whip more air into the frosting. The frosting will not be as stiff as buttercream, that is okay.
• Transfer the mixture to a piping bag with the tip cut off, or a 1A piping tip. In a swirling motion, pipe the frosting on top of the cupcakes.
• Transfer the cupcakes to the freezer for at least one hour.

Chocolate Coating

• In a medium, heat-proof bowl, melt the chocolate and coconut oil. To avoid burning the chocolate, stir the mixture every 30-45 seconds until it is nearly melted. Once the mixture is almost entirely homogenous, whisk it until there are no more lumps.
• Allow the chocolate coating to cool until just barely room temperature. Carefully dip each cupcake into the chocolate mixture. Place the coated cupcakes in the refrigerator.
• The cupcakes should be stored in the refrigerator in an airtight container. Allow the cupcakes to come to room temperature for approximately 30 minutes prior to eating. These cupcakes will last in the refrigerator for approximately 3 days.