Mix the ricotta with the caster sugar, chopped chocolate, orange peel and vanilla and set aside to chill. To prepare the cupcakes, beat the butter, vanilla and sugar until light, creamy and fluffy. Add in the eggs gradually beating well after each addition. Sieve the flour and baking powder, mix with the zests and cinnamon and fold into the butter mixture. Divide between the paper cases and bake in a preheated oven at 175֯c for approximately 25 minutes. Allow to cool down completely. When ready, use a round pastry cutter to cut the center through to the bottom and remove to leave a hole. Pipe in the sweet ricotta to fill, but continue to pipe to create a rosette on top. Place the filled cupcakes in the freezer to harden. Melt the dark chocolate and dip the ricotta in to coat then allow to set before serving.