I can’t let a friend’s birthday go by without making something special. My friend requested chocolate, so I whipped together these cannabis chocolate cupcakes. They’re moist and fluffy and packed with chocolate flavor. Plus, making cupcakes instead of a cake means they’re already perfectly portioned!
Cannabis Chocolate Cupcakes
Equipment
- Oven
- Muffin tin
Ingredients
For the cupcakes
- 1¾ cup all-purpose flour
- 1¾ cup granulated sugar
- 1 cup cocoa powder
- 1½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cannabis coconut oil
- ½ cup coconut oil
- 2 eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- ½ cup hot black coffee
For the frosting
- 1½ cups unsalted butter softened
- ¾ cup cocoa powder
- 3½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1-3 tablespoons milk
Instructions
For the cupcakes
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
- In a separate mixing bowl, beat together cannabis and regular coconut oil, eggs, milk, and vanilla extract until smooth.
- Gradually mix in the dry ingredients and the hot coffee until just combined. Fill each cupcake 2/3 full.
- Bake for 18-22 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove from tins and cool completely.
To make the frosting
- In a large bowl, beat butter, powdered sugar, cocoa powder and vanilla extract until smooth and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until you reach the right consistency.
- Transfer frosting to a piping bag and pipe onto completely cooled cupcakes, or frost using an offset spatula.