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For the cupcakes: Preheat a convection oven to 325 degrees F. Line 24 regular-size cupcake pans with liners.
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Combine the flour, orange zest, baking powder and salt in a bowl.
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In a stand mixer, cream the sugar and butter on medium speed until light and fluffy, 4 to 8 minutes.
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Slowly add the eggs one at a time, scraping the bowl as needed.
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Add the vanilla extract and orange oil to the mixer.
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On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients, and mix until smooth.
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When the mixture is smooth, divide the batter evenly into the prepared cupcake liners.
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Bake until lightly browned and fully cooked through, about 15 minutes.
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Cool completely.
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For the filling: With a large wooden or metal spoon, mix the ricotta, confectioners' sugar, chocolate and orange peel in a medium bowl until combined.
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For the ganache: Place the chocolate in a medium heat-proof bowl.
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In small saucepan over medium heat, bring the heavy cream and sugar to a boil ensuring the sugar is completely dissolved.
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Pour the cream and sugar mixture over the chocolate and let sit 5 minutes.
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Gradually whisk until smooth.
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Cool completely.
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For the almond cream: In a stand mixer with the whisk attachment, beat the cream, sugar and almond paste until the cream is firm enough to pipe on the cupcakes but not too stiff and buttery.
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To assemble: Cut a small hole the size of an apple core in each cupcake and fill with the cannoli cream.
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Pipe a small amount of ganache on the entire surface of the cupcake and do the same with the almond cream.
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Top with toasted almonds.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
