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Cannabis Chocolate Cupcakes

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

Equipment

  • Oven
  • Muffin tin

Ingredients

For the cupcakes

  • cup all-purpose flour
  • cup granulated sugar
  • 1 cup cocoa powder
  • teaspoon baking soda
  • 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

  • cups unsalted butter softened
  • ¾ cup cocoa powder
  • 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.

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