For the Cupcakes:

1. Preheat the oven to 350°F. Line 20 units in two 12-cup muffin pans with cupcake liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on high speed until light and fluffy, about 4-6 minutes, scraping down the sides of the bowl as needed.
3. Add the 2 whole eggs one at a time at medium speed, mixing until each is incorporated completely.
4. Sift together the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Set aside. Mix together the milk and vanilla in another separate bowl.
5. On low speed, alternate adding the dry mixture and liquid mixture to the creamed butter, starting and ending with the dry mixture. Mix until combined after each addition. Scrape the bowl with a spatula and mix a final time to combine.
6. In a separate clean bowl, whisk the three egg whites until medium peaks form. Fold the egg whites gently into the batter until no white streaks remain.
7. Divide the batter between the cupcake liners, filling each about 3/4 of the way full. You may not need all of the liners – remove any that are not filled.
8. Bake for 15-18 minutes, or until the cupcakes are puffy and a toothpick inserted into the center of one comes out clean.
9. Remove from the oven and let cool for 15 minutes before transferring to a cooling rack to cool completely before decorating.

For the Frosting:

1. In a stand mixer fitted with the paddle attachment, mix together the ricotta, sugar, and vanilla on low speed just until combined.
2. Add the chocolate chips and mix on low speed just until combined.
3. Cover the bowl with plastic wrap, and refrigerate for about an hour to slightly thicken and set.
4. Decorate the cupcakes as you wish, and garnish with the chopped pistachios. Serve immediately, or refrigerate for up to a day before serving.