How To Make Weed Cupcakes
Every sweet tooth out there knows that an energizing sugar rush is not just a myth, and that a good dessert can significantly increase the level of the happiness hormone, endorphin, in one’s body. Luckily for us, some genius once decided to combine the pleasure of eating sweets with getting a high from cannabis, and edibles flooded our world. Today, we want to introduce to you a recipe for a weed-infused chocolate cupcake worthy of the best coffee shops around the world!
Chocolate Weed Cupcakes With Caramel Buttercream From Scratch
This recipe might catch inexperienced bakers off-guard, but trust us, you shouldn’t be intimidated! Yes, the list of ingredients and steps is quite long, but the results are sure to exceed your expectations. The reward for all your hard work in the kitchen is a decadent and moist chocolate cupcake with a sweet heart and a fluffy top made of salted caramel buttercream. Heaven!
For this recipe, you’re going to need a pretty standard set of baking equipment. The one appliance that’s absolutely essential here for achieving the best possible texture of both the cupcake and the buttercream is a mixer. It doesn’t matter if it’s a fancy stand mixer or just a hand one! However, a simple whisk might not be effective enough.
Common Mistakes When Cooking With Weed
- A mixer
- Muffin tins
- 2 saucepans (although you can make it work with 1 if necessary)
- Cupcake papers
- A candy thermometer (optional)
- A piping bag or spatula for decorating
Don’t let the lengthy list of ingredients scare you – with our detailed step-by-step instructions, bakers of any level will be ready to fill their fridge with tasty and heavy-hitting bits of this chocolate and caramel delight.
For The Cupcakes
To make the batter for 36 mini (or 18 regular) chocolate cupcakes, you’ll need to prepare the following ingredients:
- Sugar – 450g (1 lb) or 2 cups
- Brown sugar – 200g (7 oz) or 1 cup
- Eggs – 4
- Oil – 2 cups
- Milk (lukewarm) – 2 cups
- All-purpose flour – 450g (1 lb) (you can substitute it 1/1 for cake flour)
- Cocoa powder – 113g (4 oz)
- Cinnamon – 1 tsp
- Baking powder – 1 tsp
- Baking soda – 1 tsp
- Salt – 1 tsp
- Unsweetened chocolate – 113g (4 oz)
For The Caramel Sauce
To make the cupcakes truly special, you can’t skip the caramel sauce. This will become the base for our buttercream and the perfect finishing touch, our caramel drizzle. The ingredients are as follows:
- Heavy cream – 1 and ¼ cup
- Cannabutter (check out our recipe) – 5 tbsp
- Sea salt – 1 tsp
- Sugar – 1 and ½ cups
- Corn syrup – ¼ cup
- Water – ¼ cup
How Long Do The Effects Of Edibles Last?
For The Salted Caramel Buttercream
Finally, you’re going to use the freshly-made caramel for the buttercream. Besides the caramel itself, you’re going to add just two more simple ingredients:
- Butter – 220g (8 oz)
- Confectioners’ sugar (sifted) – 2 cups
- Salt – 1 tsp
How To Make Weed Cupcakes: Directions
To create the multiple layers of crave-worthy taste, we’ll make three separate parts of the canna dessert: the cupcake base, the THC-infused salted caramel and the salted caramel buttercream.
Making The Cupcakes
To make the actual sponge for our cupcakes, we’ll cover five steps in total. The best part about it is that the cupcakes will have a rich taste and light texture, but most of the work to achieve this result will be done by your mixer.
Step 1: Beat Sugar And Eggs Together
To start off, you need to beat both the regular sugar and brown sugar together with 4 eggs. Using your mixer, beat the eggs until they turn into fluffy yellowish foam and gradually add brown and regular sugar – the order is not important.
Cannamilk: How To Make It
Step 2: Add Oil And Milk To The Mix
Slowly add your oil to the mixture, then the milk. Remember that the milk shouldn’t be cold. If everything is done correctly, you’ll see the mixture emulsify. Keep beating for a little longer and get to the next step.
Step 3: Sift And Add The Dry Ingredients
For this step, you need to sift all the dry ingredients (all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda, salt) and add them into the mix of sugar, eggs, oil and milk. Sifting them will add some extra air and lightness to the batter. You can choose to either mix all of them first and then sift them together into the liquid, or sift and add them one by one. If you choose the latter, we recommend adding the flour last so as not to beat the batter for too long – if you overmix the flour, you risk ending up with denser and dryer cupcakes.
Step 4: Add Melted Chocolate
Melt the chocolate in the microwave (10 seconds at a time and stirring after each turn) or in a double boiler. Add it to the batter and beat a little more until the melted chocolate is fully incorporated into the mix – you’ll know that by the even color and consistency of the batter.
Step 5: Fill The Tins And Bake
You’re done with the batter! Now it’s time to line your tins with cupcake papers and bake everything in the oven at 180 C (350 F) for 10-15 minutes if you’re making mini weed cupcakes, and for 20-25 minutes if you’re making regular-sized cupcakes. It may take a little longer than this depending on your oven – just insert a toothpick in the middle of one of the cupcakes to check. If the toothpick comes out clean, the cupcakes are ready. Take them out to cool to room temperature.
Making The Caramel Sauce
The caramel sauce could rightfully be called the most important part of our cupcakes, as it’s going to deliver that THC kick we’re looking for. It’s going to form the base for the buttercream.
Step 1: Sugar + Corn Syrup + Water
In a medium-sized saucepan, combine the sugar, corn syrup and water. Check the sides of the saucepan – they need to be clean from any sugar granules. This is important to ensure a smooth caramel with perfect texture.
Step 2: Cream + Cannabutter + Sea Salt
In a different medium-sized saucepan, mix together the heavy cream, cannabutter and sea salt. Heat it over low to medium heat until butter is completely melted, then set aside.
Step 3: Combine The Two
Cook the sugar mixture over low to medium heat until it starts boiling. Watch the mixture carefully: when it turns to light amber in color, start slowly pouring in the cream and butter liquid until both mixtures are in the same pot.
Step 4: Cook And Stir, Cook And Stir*
Stir the mixture well and continue cooking the caramel sauce. It’s okay if it bubbles up a little – just make sure it doesn’t boil over. For that, you’ll need to keep stirring occasionally. The caramel is ready when the candy thermometer shows 120 C (248 F). If you don’t have a thermometer, just stop cooking after around 12 minutes, when the caramel is still a little more liquid than you’re used to – it will thicken once cool.
Making The Salted Caramel Buttercream
Finally, you’ve reached by far the easiest part of making our canna dessert! Clean the bowl of your mixer. Also make sure your butter is nice and soft and that your caramel has already cooled down to room temperature.
Best Strains For Making Edibles
The First And Last Step: Let The Mixer Do The Work
Put all the ingredients – sugar, soft butter, room-temperature caramel (make sure to leave a couple tablespoons for drizzling) and salt – in a bowl. Beat the mixture on high until fluffy and light. Depending on the mixer, this may take from 5 to 10 minutes. If you’re unsure, try a simple finger test! Take a small amount of the buttercream and roll it in between your fingertips. If it feels light and airy and there are no sugar granules, the buttercream is ready to top the weed cupcakes.
Assemble The Marijuana Cupcakes
One more step and there’s nothing else between you and the long-awaited, 100% heavenly bite. Using either a piping bag or a small knife and offset spatula, inject the cupcakes with salted caramel buttercream hearts. Next, pipe out or just smear a big swirl of buttercream on top of each cupcake. Finish with a generous drizzle of cannabis-infused salted caramel.
Pro tip: If you used a knife to carve out some space for the buttercream centers, you’ll have some sponge pieces left. For an extra fancy final touch, crumble up the pieces, dry them out in the oven and sprinkle on top of your frosted marijuana cupcakes.
If You’re Feeling A Little Lazy
Now you see that the process is actually not that difficult! However, there are times when we just don’t have much time to cook but still want to treat ourselves with a delicious edible. For moments like this, we always have a couple of tricks up our sleeve. Check them out.
Trick 1: Use A Cupcake/Cake Mix
For a quick baked edible, you can always use a good old store-bought cake mix. Be it chocolate, vanilla or funfetti, simply follow the directions on the package and use your cannabutter, depending on its potency, instead of the 1/3-1/2 of required fat. Also, we’d definitely recommend topping it with our caramel buttercream (it’s just so delicious). However, make sure you’re aware of the exact potency of each portion.
Trick 2: Use Cannabuttercream On Any Cupcake
While we encourage you to try the salted caramel buttercream from the recipe above, sometimes you need something quick and simple. If you have some cake or banana bread ready and want to add an extra kick of THC to it, just beat 3 cups of icing sugar, 1/3 cup of cannabutter and 5 tbsp of milk until smooth. It’s a basic recipe that you can flavor however you want by adding vanilla, melted chocolate or peanut butter.
Trick 3: Use Store-Bought Icing
Another trick for a quick and simple edible is to mix some cannabutter into store-bought icing or an icing mix. Again, always make sure you know the potency of the cannabutter you use. In case you don’t, it’s always good advice to add less rather than more.
Treat Cannabutter Potency Seriously
We’ve mentioned cannabutter potency a dozen times in this post for a single reason – the high from edibles can be overwhelming and even uncomfortable if your green treat isn’t dosed correctly. Always remember that the safe dosage per person is up to 15mg for unaccustomed consumers and up to 30mg for seasoned users. So, even before starting to work on these cupcakes, make sure you know how much THC each of them will contain. Check out our foolproof cannabutter recipe. If you use it for making these chocolate cannabis cupcakes, each of them will contain 18mg of THC (considering you’re making 36 mini cupcakes). It’s always easy to tweak this dosage by adding either more cannabutter or more regular butter to the recipe.
So Good You’ll Be Licking Your Fingers
Cannabis desserts are a wonderful treat for the taste buds and mind alike. Shared with a huge party of friends or enjoyed alone over a quiet wake and bake session, these luscious cupcakes with caramel buttercream and a drizzle on top are THC-infused perfection. Are you getting hungry already? Then let’s get cooking and share the results of our kitchen adventures in the comments below.
How to make your own cannabis cupcakes at home. We want to share with you a wonderful recipe of popular treat worthy of the best coffee shops around the world!
Cannabis Confetti Cupcakes
Promote Your Most Important Offer Here
This widget allows you to show your most important offer to all visitors.
Raw Cannabis Is The New Superfood
Mushroom Matters | Microdosing Psilocybin Mushrooms For Brain and Mental Health
Cannabis-Themed Desserts In Vancouver, BC
Quick & Easy Homemade Cannabis Gummies Using Only 3 Ingredients
Receive an email when we publish a new post
Kindness is free, sprinkle that shit everywhere just like how you decorate these cannabis confetti cupcakes. While you’re at it, share one of these will a fellow cannabudd for some good karma.
Preheat oven to 350°F/175°C. Line a cupcake pan with cupcake liners.
Mix all of the dry ingredients together in a medium bowl.
Whisk all of the liquid ingredients together until blended.
Add the liquid ingredients to the dry ingredients & mix until there are no large lumps. Do not overmix. Gently stir in the rainbow sprinkles until just blended.
Use a 2-ounce portion scoop & fill each cupcake liner with one scoop. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven & allow to cool a bit before removing them from the pan.
Put 2 inches of water into a medium-size pot, & bring to a boil.
Place the sugar & egg whites into a small stainless bowl that will sit on top of the pot of boiling water, or use a double boiler system. DO NOT allow the bowl with the egg white mixture to directly touch the boiling water or the egg whites will cook very quickly.
Whisk constantly until temperature reaches 140°F/60°C or until the sugar has completely dissolved & the egg whites are hot to the touch. DO NOT leave unattended or you will have a sweet egg white scramble!
Use a hand mixer or pour the egg white mixture into a bowl that is fitted for a stand mixer. Using the whisk attachment, begin to whip until the meringue is thick & glossy, about 10 minutes on medium-high.
Place the mixer on low speed, add the cubes of butter, a couple at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing & it will become smooth. If the buttercream is too runny, refrigerate for about 15 minutes before continuing mixing. Add the vanilla & continue to beat on low speed until well combined.
Once the cupcakes have completely cooled, place a large star tip into a piping bag & fill with the buttercream. Pipe a rosette onto each cupcake & add the sprinkles on top.
Serve immediately, the same day or keep in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 3 months.
Cannabis Confetti Cupcakes Promote Your Most Important Offer Here This widget allows you to show your most important offer to all visitors. related posts Raw Cannabis Is The New