Peanut Butter and Espresso Cannabis Cupcakes

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Peanut Butter and Espresso Cannabis Cupcakes

Dessert & Snacks, Diabetic / Sugar Free, Gluten-Free, Special Diets#Coconutcannabisoil, #Cupcakes, #diabetic, #EatYourCannabis, #Edibles, #gluten-free, #Medibles

Time Required: 30 minutes

Yields 6 Cupcakes

What You Need:

  • muffin pan
  • 6 muffin paper liners
  • ½ cup almond meal
  • ¾ teaspoon baking powder
  • 1/8 teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 4 packets of Stevia
  • 3 tablespoons Coconut Cannabis Oil, melted
  • ½ cup unsweetened applesauce
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¼ cup natural creamy peanut butter
  • ¼ cup unsweetened cocoa powder

Steps: 

  1. Preheat the oven to 375°F.
  2. Line a muffin pan with 6 paper cups.
  3. Combine the almond flour, baking powder, salt, cocoa powder, espresso powder, and 2 packets of stevia together in a bowl. Set aside.
  4. In another smaller bowl, combine 2 tablespoons of Cannabis Coconut Oil, applesauce, eggs, and vanilla extract.
  5. Pour the wet ingredients over the dry ingredients and stir until combined.
  6. Fill the paper cups 3/4 full.
  7. Bake for 15-20 minutes, or until a cake tester comes out clean.
  8. Allow the cupcakes to cool for 5 minutes in the pan, then transfer them to a cooling rack to cool completely.
  9. Mix vanilla extract, peanut butter and cocoa powder together to make the frosting. Spread a little bit on each cupcake.

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Recipes taken from our site and prepared are done so “at your own risk” and are only permitted in states where Cannabis is legal for medical or recreational use.

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