Hot Chocolate CBD Cupcakes

 

Makes 16 cupcakes

 

Ingredients:

 

16-hole muffin pan, 16 silicone muffin tins, or foil muffin tins

 

Cake batter:

 

1 3/4 cups whole wheat pastry flour

1 Tbsp plus 1 tsp Weller CBD drink mix

1 1/2 baking soda

1 tsp baking powder

1/2 tsp sea salt

1 cup coconut sugar

2 cups full-fat coconut milk at room temperature

1 tsp peppermint extract

2 Tbsp unsweetened cocoa powder

2 Tbsp cider vinegar

 

 

Frosting:

 

1 1 15 oz can full-fat organic coconut milk, at room temperature

1/2 cup raw cashew butter

1/4 cup cacao powder or unsweetened cocoa powder

1/4 cup maple syrup

pinch sea salt

1/2 tsp peppermint extract

1/2 cup plus 2 Tbsp coconut butter or melted cacao butter (NOT coconut OIL), warmed to liquid

 

 

For Decorating:

 

Marshmallows

Chocolate Chips

 

 

Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Arrange sixteen muffin tins.

In a large bowl, whisk together flour, baking soda, sea salt, and sugar.

Blend the peppermint extract and coconut milk together, then add it to the flour mixture and stir until thoroughly combined.  Add the cider vinegar and whisk until bubbles appear.

Pour cake batter into the prepared pans and bake for 15 to 20 minutes, or until a tester inserted into the centre comes out clean.  Take it out of the oven and allow it to cool fully.

 

To make the frosting, put all the ingredients in a blender and process until very smooth. Transfer into a bowl, cover, and refrigerate for 45 to 1 hour, or until thick like whipped cream, stirring occasionally.

Drizzle the cupcakes with frosting, garnish with chocolate chips and marshmallows, and enjoy! 

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