For the cupcakes:

• Preheat oven to 350 degrees.
• Prep your cupcake pan by filling each of the 12 holes with cupcake liners.
• Separate egg whites/yolks. Set whites aside. Yolks can be discarded or used for another recipe.
• Cream butter and sugars in a large bowl for approx 3 minutes.
• Add sour cream and vanilla and mix until totally combined.
• Add egg whites and mix until combined.
• In a large bowl, sift flour, baking powder, cinnamon and salt.
• In a small bowl, whisk milk and water until combined.
• Take turns adding some of the flour mix and some of the milk mixture into the creamed sugar bowl. Mix in between and continue to mix until completely combined.
• Add chocolate chips and stir to combine.
• Fill each cupcake liner with your batter (about 3/4 full).
• Bake for approx. 15 minutes. If you stick a toothpick into the center, it should come out dry if they are completely cooked.
• When finished, let cool in pan for 5 minutes and then transfer them to a cooling rack until they are completely cool.

For the frosting:

• Mix mascarpone cheese, confectioners sugar and vanilla together on low speed just until completely smooth. Make sure not to over mix!
• Place into a piping bag or decorating tool and frost the tops of each cooled cupcake.
• Sprinkle mini chocolate chips on top of each cupcake.
• Finish decorating with a piece of cannoli shell.