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Place the ricotta and extract in a medium sized mixing bowl. Using a spoon or whisk, mix the ricotta mixture until smooth, about 2 minutes.
Slowly add in the powdered sugar, mixing until just combined and stir until smooth. Stir in the chocolate chips and place in an airtight container in the refrigerator until ready to use.
Preheat the oven to 350 F.
Place each wonton wrapper on the base of an inverted mini cupcake pan, pressing down to create a mini 'bowl'.
Bake for 8 minutes until the cups are lightly browned.
Allow to cool fully before filling with the ricotta mixture and topping with extra mini chocolate chips. Garnish with additional sprinkle of powdered sugar.