Chocolate mint cannabis cupcakes

I love cupcakes and I love mint. And I absolutly adore chocolate and weed! The combination of all of them in one recipe is just pure magic…


  • Baking spray/paper muffin liners
  • 2 ounces unsweetened chocolate
  • 1 stick plus 1 tablespoon cannabutter, softened
  • 50 whole mints
  • 2 whole eggs
  • 1 cup sugar
  • 3/4 cups all-purpose flour
  • 1/4 teaspoon mint extract
  • 1 ounce bittersweet chocolate, chopped fineDirections:
  1. Preheat the oven to 325 degrees F. Spray a  muffin pan  with baking spray or add paper muffin liners.
  2. Melt the unsweetened chocolate in a bowl in a microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.
  3. In a mixer with the paddle attachment, cream 1 stick of the cannabutter with the sugar.
  4. Beat in the eggs one at a time.
  5. With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it’s combined.
  6. Add the flour and mix thoroughly.
  7. Scrape the sides of the bowl with a spatula, add the mint extract and then mix again.
  8. Using a tablespoon or cookie scoop, scoop the batter into the prepared muffin pan. Bake until done, 11 to 13 minutes. Turn upside down out of the pan and allow to cool.
  9. Combine 25 to 30 mints in a bowl with the remaining 1 tablespoon cannabutter and the chopped bittersweet chocolate. Microwave and stir until melted and smooth.
  10. Dip the cupcakes in the chocolate. Chop the remaining mints or your favorite dried fruits, nuts and sprinkle them on the top.
  11. Let them cool in a  freezer for 10 minutes.choco-mint-weed-muffin
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