Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup (115g) unsalted butter, room temperature
  • 2 tbsp neutral oil
  • 2 large eggs, room temperature
  • 0.5 cup (120ml) whole milk
  • 1 tsp pure vanilla extract
  • 0.5 tsp pure almond extract
  • 0.75 cup (180g) whole milk ricotta, drained overnight
  • 0.25 cup (60g) mascarpone cheese, chilled
  • 0.5 cup (60g) powdered sugar
  • 0.25 tsp ground cinnamon
  • 0.25 cup (45g) mini semi-sweet chocolate chips
  • 0.5 cup (115g) unsalted butter, softened for frosting
  • 4 oz (115g) mascarpone cheese, chilled for frosting
  • 0.25 cup (60g) drained ricotta for frosting
  • 2.5 cups (300g) powdered sugar, sifted
  • 1 tsp vanilla bean paste
  • 1 cup (175g) dark chocolate chips (60% cacao)
  • 1 tbsp coconut oil

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add room temperature butter, oil, eggs, milk, vanilla, and almond extract. Beat on medium speed until smooth and fully emulsified.
  3. Divide batter evenly among liners and bake for 20 minutes or until golden and springy to the touch. Cool completely on a wire rack.
  4. Prepare the filling by combining the well-drained ricotta, 60g mascarpone, 60g powdered sugar, and cinnamon. Fold in mini chocolate chips. Transfer to a piping bag.
  5. Using a cupcake corer or paring knife, remove the center of each cooled cupcake. Pipe the cannoli filling into the cavity.
  6. Make the frosting by beating 115g butter until creamy. Add 115g mascarpone and 60g ricotta, beating until smooth. Gradually add 300g powdered sugar and vanilla bean paste. Beat until stiff and pipe high mounds onto the cupcakes.
  7. Freeze the filled cupcakes for 10 minutes to firm up the frosting.
  8. Melt dark chocolate chips and coconut oil together in 30-second intervals in the microwave until smooth. Dip the cold frosting tops into the chocolate, swirling to coat. Let set before serving.