Chocolate Cannoli Cupcakes

Directions

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitter with the paddle attachment, whip together butter, 1 Tbsp vegetable oil and sugar until pale and fluffy, occasionally scraping down sides and bottom of bowl.

Mix in remaining vegetable oil. Add in eggs one at a time mixing until combined after each addition, and adding in vanilla with second egg.

Add white wine vinegar to a liquid measuring cup then add in enough milk to reach 1/2 cup, whisk together (it will curdle) then working in three separate batches add 1/3 of the flour mixture alternating with 1/2 of the milk mixture, mixing just until combined after each addition and ending with flour mixture.

Divide batter among 12 paper lined muffin cups, filling each 2/3 full (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Allow to cool in muffin tin several minutes then transfer to a wire cooling rack to cool completely.

In a bowl fold together ricotta, 1 Tbsp cocoa powder and powdered sugar until combined. Fold in chocolate chips. Spread mixture evenly among tops of cupcakes.

In a separate mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add in powdered sugar, cocoa powder and vanilla and continue to whip mixture until stiff peaks form.

Pipe over tops of cupcakes and sprinkle with pistachios (or more chocolate chips). For best results serve within 1 hour. Store in refrigerator in an airtight container.