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1
For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
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2
Sift the cake flour, granulated sugar, baking soda and salt into a large bowl.
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3
In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, vanilla and eggs.
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4
Slowly add the sifted ingredients to the wet ingredients and mix until just combined.
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5
Fold in the orange zest.
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6
For the cheesecake: In the bowl of an electric mixer, place the cream cheese and beat until smooth and creamy.
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7
Add the ricotta and granulated sugar and beat until smooth, 2 to 3 minutes.
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8
Beat in the cornstarch.
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9
Add the eggs one at a time and beat in.
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10
Add the mini chocolate chips and vanilla until everything is beaten in smoothly.
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11
For the crust: In small bowl, combine the pistachios, butter and granulated sugar.
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12
To assemble: Put 2 teaspoons of the pistachio crust into the bottom of each cupcake liner.
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13
Pour a heaping 1/4 cup batter over the top of the crust.
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14
Put the cheesecake mixture into a piping bag and fill up the rest of the cupcake liner until it is a little past three-quarters full.
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15
Bake, 17 to 19 minutes.
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16
When cool enough to handle, transfer the cupcakes to a sheet pan and place in the fridge while you prepare the frosting.
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17
For the frosting: In an electric stand mixer fitted with the whisk attachment, beat the cream cheese and butter until light and fluffy and all the lumps have disappeared.
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18
Beat in the ricotta and vanilla.
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19
Slowly add the powdered sugar and beat until combined.
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20
Frost each cupcake with the ricotta cheese frosting.
