Ingredients
Units
Scale
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 3/4 cup milk
- 2 tbsp cannabutter (melted)
- Frosting
- Candy and/or cookie toppings
Instructions
- Preheat oven to 350°F (175°C).
- Whisk dry ingredients together.
- Add oil, eggs, milk, and melted cannabutter; mix smooth.
- Bake 18–20 minutes.
- Cool and decorate with frosting, candy “gravestones,” or gummy worms.
Equipment
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Muffin tin + cupcake liners
- Oven
- Cooling rack
- Piping bag or spatula for frosting
Notes
- This recipe assumes 2 tablespoons of cannabutter in the batter. Adjust up or down for desired potency.
- Cool cupcakes completely before frosting to avoid melting.
- For “gravestones,” use cookies or chocolate pieces with icing lettering.
- Store airtight at room temperature up to 2 days or refrigerate up to 5.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: desserts
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 20g
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Protein: 3g