Super moist THC infused Chocolate Cupcakes, sweet and rich. These Chocolate Cupcakes are perfect for any event or chocolate craving.
Made with tincture
What you will need:
One large bowl, one muffin tin, cupcake liners, one spatula, measuring cups, measuring spoons, and tincture.
- 2 cups granulated sugar
- 1 ¾ cup and 2 tablespoons flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoons salt
- ⅔ cup vegetable oil and tincture mixture
- 1 cup milk
- 2 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 1 cup hot water
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THC Chocolate Buttercream Frosting
Preheat oven to 350 degrees °F and line muffin tin with cupcake liners (or lightly grease and flour).
Pour THC tincture into 2/3 cup measuring tool, make up the difference with olive oil, and place to the side.
In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Stir in oil mixture and milk, stirring until combined.
Add eggs, one at a time, stirring after each addition.
Add hot water and vanilla then stir until the mixture is evenly combined (the batter should be thin)
Fill prepared muffin tin to just over ⅔ of the way full and bake at 350 degrees °F for 18-22 minutes. Use the toothpick test to check. (Makes 24 regular cupcakes or 72 mini cupcakes)
Allow cupcakes to cool completely before frosting.
Store at room temperature in an airtight container for 3-4 days or in the freezer for 4-6 months.