Chocolate Peanut Butter Cannabis CupcakeDifficulty: Easy
Equipment & Ingredients
- 12 tin cupcake tray
- mixing bowls
- Measuring cups and spoons
- hand mixer or stand mixer
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup oil
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 tsp espresso powder
- Peanut Butter Frosting
1/2 cup cannabutter
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract
- Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
- Add the instant espresso powder to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is okay.
- Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cannabis butter on medium speed for 1-2 minutes or until smooth. Add in the peanut butter and continue mixing until well combined with the cannabis butter.
- Add in the powdered sugar, heavy whipping cream, and vanilla extract and mix on medium-high speed for about 1 more minute until the mixture is thick and creamy. Pipe on the cooled cupcakes, top each one with chocolate ganache, and half of a miniature peanut butter cup.
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You haven’t lived until you have had Chocolate Peanut Butter Cannabis Cupcake.
Just imagine this: moist chocolate cupcakes with peanut butter frosting, chocolate ganache, and peanut butter cups. These cupcakes are the ultimate chocolate and peanut butter dessert, and the bonus? Cannabis butter!
Why You’ll Love This Recipe
This recipe for chocolate cupcakes with peanut butter frosting requires a few ingredients you may not keep on hand, but everything is easy to find at the grocery store.
They’re so fluffy, moist and delicious. You’ll love them because you can also freeze them and eat them whenever your heart desires.
Here’s what you’ll need for this recipe:
- All-purpose flour: Spoon and level the flour when measuring it.
- Cocoa powder: I recommend using unsweetened natural cocoa powder.
- Baking powder and baking soda: Gives the cupcakes a little lift.
- Salt: Balances out the chocolate flavour.
- Sugar: I used a blend of brown and granulated sugars to add sweetness and flavour.
- Oil: Keeps the cupcakes moist. Use vegetable or canola oil.
- Buttermilk: brings it all together while keeping things moist.
- Egg: To help bind everything together.
- Vanilla extract: Use pure vanilla extract, if possible.
- Water: Should be boiling hot.
- Instant espresso powder: Doesn’t make the chocolate cupcakes taste like coffee; it really enhances the flavor.
- Butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.
- Peanut butter: Use creamy peanut butter from a brand like Jif or Skippy. Natural peanut butter doesn’t work as well in the frosting.
- Powdered sugar: This sweetens and thickens the frosting. You may need to sift the powdered sugar if it seems lumpy.
- Heavy whipping cream: Should be at least 36% fat. Helps thin out the homemade peanut butter icing while still keeping it creamy.
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