I wanted to make these because they sounded like they would taste delicious and low and behold they were!  However, there were a few rough spots I encountered along the way and I have solutions for how to prevent those in the future.  First, I cut out a small part in the centers of the cupcakes so as to add the filling and filled them with the cannoli filling.  Next while making the icing, it kept coming out too thin.  It is impossible to leave it in the pastry bag for too long after making it.  It must be piped on right away or the icing will get warm and melt in the bag creating a floppy, melty icing when it goes on the cupcakes.  I would maybe use a different recipe for the icing next time.  Also, if I use the first icing again, I learned it is important to chill the cupcakes until they are served.

The chocolate hearts on top I just free-styled with almond bark chocolate piped onto wax paper with a pastry bag and round-tip icing tip.