MEXICAN COCOA CANNACUPCAKES

Yields 14

Prep time 30

Bake time 20

Ingredients

  • 1/2 cup unsweetened natural        cocoa powder1
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature2
  • 1/2 cup granulated sugar
  • 1/2 cup light brown
  • 1/3 cup (80ml) CANNAOIL
  • 2 teaspoons vanilla extract
  •             1/2 teaspoon cayenne pepper
  • 1/2 cup milk

VANILLA FROSTING

  • 1 cup unsalted butter, softened to room temperature
  • 4 – 5 cups confection sugar
  • 1/4 cup heavy cream4
  • 2 teaspoons vanilla extract

Directions:

  • Preheat the oven to 350°F (177°C).
  • Batter Time: Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until completely mixed.  In a separate medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.  Add milk to flour slowly until their are no lumps.
  • Only fill your cupcake pan Toots half mark.  Bake in batches for 18-21 minutes.  Keep an eye on these guys and have a toothpick handy to make sure it’s completely cooked.
  • Frost that Cake Mix the butter and Add 4 and 1/2 cups confectioners’ sugar, cream, and vanilla extract.  Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Lol
  • Once your cupcakes have cooled, frost and enjoy!