Bring these gorgeous peppermint hot chocolate cupcake to your family gathering during this holiday season for an extra special party, or eat them all by yourself and become one with your couch.
And if grandma actually tries one of these during your annual family gathering, well you better invite me next year!
The peppermint taste in these cupcakes is perfectly balanced and not overpowering. The cake itself is moist and flavourful. The cupcake without garnish can even be frozen for later cupcake needs. What is there not to like?
You should also try my nutrient-packed double green smoothie
This recipe is sensitive to changes in oil. This means that the quantity of oil should not be changed. If you want a strong cupcake, use a stronger oil and if you want a weak cupcake, use the quantity of oil that would give you the potency wanted and complete with regular oil.
Want a sober version? Simply use regular un-infused oil!
Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.
It’s not a race. Take it slowly
You might also like my Canna-oil: The Mason Jar Method.
The vanilla bean paste makes a beautifully speckled icing but if you don’t have any, simply replace it with clear vanilla extract, so that the icing keeps its white as snow look.
This batter is more liquid than most cupcake recipe, but it creates a beautifully moist cupcake as an end result. They also stay this way for a long time because this recipe uses oil instead of margarine.
If you don’t know, regular marshmallows aren’t vegan because they are made with gelatin, which is animal-based. I personally like to use Dandies, one of the only brand of vegan marshmallow I can find in my city. They look and taste like regular marshmallows, but they can be expensive. This is why I snatch them up whenever they come on sale.
Are you a chocolate lover?
You should try our chipotle and sea salt Brownies!
Peppermint Hot Chocolate Cupcake
- 60 g cannabis infused vegetable oil
- 5 g vanilla
- 50 g flax egg
- 115 g white sugar
- 125 g brown sugar
- 135 g soy milk
- 7.5 g (1 ½ tsp) of peppermint extract
- 125 g boiling water
- 170 g flour
- 35 g cocoa powder
- 5 g baking powder
- 7 g baking soda
- 1 g salt
- 200 g margarine
- 350 g powdered sugar
- 30 g soy milk
- vanilla bean paste to taste
- Preheat your oven at 350F
- Mix together the wet ingredients with the exception on the boiling water.
- Sift together the dry ingredients and mix with the wet ingredients.
- Add the boiling water to the batter and stir.
- Scoop the batter into a lined cupcake pan. Makes 18 cupcakes
- Cook 20 to 22 minutes and cool.
- Cream together the margarine and powdered sugar.
- Add the plant-based milk and vanilla bean paste and whip until fluffy.
- Put the icing into a pastry bag with a star tip and garnish the cupcakes with the icing.
- Garnish the cupcakes with the chocolate, dandies and the straw to make it look like a hot chocolate.
Did you try this recipe?