Begin by preheating your oven to 350°F (175°C). In a skillet over medium heat, cook the ground beef until browned and cooked through, breaking it apart as it cooks. Drain any excess fat and stir in the marinara sauce. Allow the mixture to simmer for a few minutes, then remove it from heat.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, and the grated Parmesan cheese. Mix until well combined and set aside.
Lightly grease your muffin tin. Place a wonton wrapper in each muffin cup, pressing it down gently to form a base. Spoon a layer of the beef mixture into each wrapper, followed by a layer of the cheese mixture. Repeat the layers, finishing with a wonton wrapper on top.
Sprinkle the remaining shredded mozzarella on top of each cupcake and add a little extra Parmesan for good measure. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly and the edges of the wonton wrappers are golden brown.
Once baked, remove the cupcake tin from the oven and let it cool for a few minutes. Carefully use a spatula to lift the cupcakes out of the tin. Garnish with fresh basil if desired, and serve warm!
