Chocolate Cupcakes

Delightful chocolate cupcakes, where moist, fluffy cakes meet the luscious richness of decadent chocolate icing for a taste of pure indulgence.

INGREDIENTS

Cupcakes:

• 1 cup all-purpose flour

• 1/2 cup cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup cannabutter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup whole milk

Chocolate Frosting:

• 1/2 cup cannabutter, melted

• 2 cups powdered sugar

• 1/4 cup cocoa powder

• 2-3 tbsp milk

• 1 tsp vanilla extract

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream together 1/2 cup of melted cannabutter and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

5. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

7. In a medium bowl, beat the 1/2 cup of cannabutter until creamy. Add powdered sugar, cocoa powder, milk, and vanilla extract. Beat until smooth and fluffy. Adjust the consistency by adding more milk if needed.

8. Once the cupcakes are completely cooled, frost them with the chocolate frosting. You can use a piping bag for a decorative touch.