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!
