Chocolate Cannoli Cupcakes

Ingredients

• 1 cup all-purpose flour
• 6 Tbsp cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 3/4 cup + 2 Tbsp granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 Tbsp white wine vinegar
• 1/4 cup + 3 Tbsp milk
• 1 1/4 cups whole milk ricotta cheese, strained as needed
• 1 – 2 Tbsp cocoa powder
• 1/4 cup powdered sugar
• 1/4 cup mini semi-sweet chocolate chips or chopped chocolate
• 1 1/3 cups heavy cream
• 1/2 cup powdered sugar
• 2 – 4 Tbsp cocoa powder, to taste
• 1/2 tsp vanilla extract
• 3 Tbsp chopped, roasted unsalted pistachios

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, cocoa powder, salt, baking powder, baking soda and cinnamon for 30 seconds, then put that bowl aside. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, 1 Tbsp vegetable oil and sugar until the mixture looks light and fluffy, stopping now and then to scrape the sides and bottom of the bowl. Beat in the rest of the vegetable oil. Add the eggs one at a time, mixing after each one is added; add the vanilla along with the second egg. Pour the white wine vinegar into a liquid measuring cup, then add enough milk to make 1/2 cup total and whisk it together. It will curdle, and that is exactly what it should do. Add the dry mixture in three additions, alternating with 1/2 of the milk mixture each time, using 1/3 of the flour mixture per dry addition. Mix only until each addition disappears into the batter, and finish with the flour mixture.
2. Spoon the batter into 12 paper-lined muffin cups, filling each one 2/3 full, about 1/4 cup per cup. Bake in the heated oven until a toothpick poked into the middle of a cupcake comes out clean, about 18 – 20 minutes. Leave the cupcakes in the muffin tin for several minutes, then move them to a wire cooling rack and let them cool completely.
3. In a bowl, fold the ricotta with 1 Tbsp cocoa powder and powdered sugar until blended. Fold in the chocolate chips. Spread this ricotta mixture evenly over the tops of the cupcakes.
4. In another mixing bowl, beat the heavy cream with an electric hand mixer until it holds soft peaks. Add the powdered sugar, cocoa powder and vanilla, then keep whipping until the cream reaches stiff peaks. Pipe it onto the cupcakes, then scatter the pistachios over the top, or use more chocolate chips. For the best texture, serve within 1 hour. Store the cupcakes in an airtight container in the refrigerator.
5. If the ricotta needs straining, it depends on the particular batch. The goal is a spreadable texture that is not runny. For a quick method, place it on a layer of paper towels, flatten it out, then wrap it and gently squeeze away some of the extra liquid.