Chocolate Ganache Cannabis Cupcakes
These decadent weed cupcakes are mouth wateringly delicious. Sink your teeth into smooth, soft, and sweet, Chocolate Ganache Cannabis Cupcakes.
- 1/4 Cup Cannabis Butter
- 1 cup sugar
- 4 extra-large eggs, at room temperature
- 16 fluid ounces Hershey’s chocolate syrup
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- Also 1 teaspoon instant coffee granules
- For the ganache:
- 1/2 cup heavy cream
- 8 ounces good semisweet chocolate chips
- 1/2 teaspoon instant coffee granules
Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
Cream the Cannabis butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don’t overbeat, or the cupcakes will be tough.
Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the muffin pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Dip the tops of the cupcakes into the ganache. Do not refrigerate.
Serve the Chocolate Ganache Cannabis Cupcakes
Calories: 200kcal | Fat: 20g