These cupcakes are truly heavenly. Rich, moist and potent, and of course ready made into perfect sized portions for enjoying!
If you want to make these extra potent you can grate some hash into the mascarpone for the topping, warm it gently over a double boiler for a good half hour or so to allow the hash to infuse, then allow to cool again before using.
As with all chocolate recipes, use hash instead of leaf or bud where possible; the flavour is simply devine.
Ingredients
For the cakes
- 175g cannabutter
- 175g caster sugar
- 175g self-raising flour
- 3 large eggs
- 2 teaspoons vanilla essence
- 45ml espresso coffee
For the syrup
- 30ml hot espresso coffee
- 50g light soft brown sugar
For the icing
- 100g mascarpone (infused with hash if you wish, see above)
- 50g milk chocolate, melted and cooled to room temperature
Method
Preheat the oven to 180C.
In a bowl whisk together the cannabutter and sugar until light and fluffy. Add the eggs one at a time and continue to beat until smooth and creamy. Add the flour and beat until you have a smooth, creamy batter.
Fold in the coffee and vanilla essence.
Put 12 paper cases in a tartlet tin and spoon the mixture evenly between them. Bake for around 15 minutes until risen and firm to the touch.
Meanwhile you will need to make the syrup. Simply stir the hot espresso and sugar together until all the sugar has dissolved. When you take the cakes out of the oven pierce each one several times and drizzle the syrup over the top. Leave the cakes to cool.
To make the icing whisk together the mascarpone and melted chocolate until smooth, then spread over the top of the cupcakes and enjoy!