Cannabis Chocolate Cupcakes
These yummy chocolate cupcakes are topped with chocolate buttercream frosting for a double dose of chocolate!
Prep Time20 minutes mins
Cook Time18 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate, cupcake
Servings: 24
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
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.