Chocolate Cannoli Cupcakes Recipe

1. Preheat the oven to 350 degrees F.

2. In a mixing bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda and cinnamon for 30 seconds. Set aside.

3. In the bowl of an electric stand mixer fitter with the paddle attachment, whip together the butter, 1 tablespoon of vegetable oil and sugar until pale and fluffy, occasionally scraping down sides and bottom of bowl. Mix in the remaining vegetable oil.

4. Add in the eggs, one at a time, mixing until combined after each addition, and adding in vanilla with second egg.

5. Pour the white wine vinegar to a liquid measuring cup, then add in enough milk to reach ½ cup, and whisk together.

6. Working in three separate batches, add ⅓ of the flour mixture, alternating with ½ of the milk mixture, mixing just until combined after each addition and ending with the flour mixture.

7. Divide the batter among 12 paper lined muffin cups, filling each ¾ full or about ¼ cup in each.

8. Bake in the oven for 18 to 20 minutes, until a toothpick inserted into center of cupcake comes out clean.

9. Allow to cool in the muffin tin several minutes, then transfer to a wire cooling rack to cool completely.

Topping:

1. In a bowl, fold together the ricotta, 1 tablespoon of cocoa powder, and powdered sugar until combined. Fold in the chocolate chips.

2. Spread the mixture evenly among tops of cupcakes.

3. In a separate mixing bowl, using an electric hand mixer, whip the heavy cream until soft peaks form.

4. Add in the powdered sugar, cocoa powder, and vanilla, then continue to whip the mixture until stiff peaks form.

5. Pipe over tops of the cupcakes and sprinkle with pistachios, and enjoy!