Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two 12-cup cupcake pans with cupcake liners.

Step 2: Prepare Batter and Bake. Prepare the vanilla cake batter according to the package instructions. Divide the batter evenly between the cupcake liners. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.

Step 3: Cool Cupcakes. Let the cupcakes cool completely in the pans.

Step 4: Make Frosting. Meanwhile, make the frosting. In a large bowl, beat together the softened butter, cream cheese, and ricotta cheese until fluffy. Gradually add the powdered sugar, vanilla extract, cinnamon, and salt, and beat until smooth and fluffy. Fold in the mini chocolate chips.

Step 5: Prepare Cupcakes for Filling. Transfer the frosting to a large pastry bag (or resealable plastic bag) with a large tip. Using a teaspoon, scoop out the middle of each cooled cupcake to create a small well.

Step 6: Fill and Frost Cupcakes. Pipe the frosting onto each cupcake, filling the wells that you created.

Step 7: Melt Chocolate. Using 50 percent power and working in 30-second increments, microwave the chocolate chips and coconut oil in a microwave-safe bowl until just melted. Stir until smooth and let cool slightly.

Step 8: Top with Chocolate. Spoon the melted chocolate on top of the frosting.

Step 9: Chill (Optional). Let the chocolate set slightly before serving. You can refrigerate the cupcakes for a bit to help the chocolate firm up.

These instructions are clear.