Cannoli Cupcakes Recipe

1. Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

2. In a mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, salt and cinnamon. Set aside.

3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter and sugar on high speed until pale and fluffy.

4. Blend in the oil, then stir in the eggs one at a time, mixing until combined after each addition and blending in the vanilla with second egg.

5. With the mixer set at low speed, add in 1/3 of the dry ingredients, then mix just until combined.

6. Add half of the buttermilk, then mix just until combined.

7. Repeat this process once more, then finish by mixing in last ⅓ of the flour mixture.

8. Divide batter among the lined muffin cups, filling each cup about ⅔ of the way full.

9. Bake in the preheated oven for 18 to 23 minutes until a toothpick inserted into center of cupcake comes out clean.

10. Allow to cool several minutes. Transfer to a wire rack to cool the cupcakes completely.

Cannoli Topping:

1. Transfer the ricotta to a mixing bowl, then stir in the powdered sugar.

2. Chill until ready to serve.

Chocolate Whipped Cream:

1. In a mixing bowl using an electric hand mixer, whip the heavy cream on high speed until it starts to thicken slightly.

2. Add powdered sugar, cocoa powder and vanilla.

3. Mix on low until combined, then increase to high speed and whip until stiff peaks form.

4. Chill until ready to serve.

To Assemble Cupcakes:

1. Spread about 1½ tablespoon cannoli filling over the top of each cupcake.

2. Transfer the chocolate mixture to a piping bag fitted with a star tip, then pipe the whipped cream over the ricotta layer.

3. Sprinkle each cupcake with mini chocolate chips.

4. Serve, and enjoy!