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Dark Chocolate Canna-Cupcakes with Buttercream Icing

Discussion in 'Weed Edibles' started by Honest American, Feb 2, 2014.

  1. #1 Honest American, Feb 2, 2014
    Last edited by a moderator: Feb 2, 2014
    Do not double recipe- these are pretty tasty with canna-butter but if you don't like eating cannabis these are even tastier untainted! I baked these at 325 degrees for 20 min, checked, and raised the temp up to 350 to finish them off, they needed about 5 extra minutes.
     
    Makes 12 cupcakes
       
    Dark Chocolate Cupcakes
     
    8 Tablespoons unsalted butter ( or canna-butter)
    2 ounces bittersweet chocolate, chopped
    1/2 cup Dutch-processed cocoa
    3/4 cup flour
    1/2 teaspoon baking soda
    3/4 teaspoon baking powder
    2 large eggs
    3/4 cup sugar
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    1/2 cup sour cream
     
    1. Adjust oven rack to lower-middle position; heat oven to 350. Line muffin pan with cupcake liners.
     
    2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set over over saucepan containing barely simmering water; heat mixture just until butter and chocolate are melted and whisk until smooth. Set aside to cool until warm to the touch.
     
    3. Whisk flour, baking soda, and baking powder in a small bowl.
     
    4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream, then sift remaining flour mixture over and mix until batter is thick and homogenous.
     
    5. Divide batter even among muffin cups. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes.
     
    6. Cool cupcakes about 30 minutes before frosting.
     
    Vanilla Buttercream Frosting
     
    1 Vanilla Bean (if you want to be fancy, those are too expensive!)
    10 Tablespoons butter
    1 1/2 cups powdered sugar
    Dash of salt
    1/2 teaspoons vanilla extract
    1 Tablespoon heavy whipping cream
     
    Make sure butter is soft, combine all ingredients and mix. I like to sift the powdered sugar so the frosting is super smooth, vanilla bean isn't really needed but it would making the icing look pretty. Store cupcakes in an air tight container to save the icing from drying out.

     
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