By Mandy Froelich / Life in Bloom
Hey, friends!
Happy Sunday! In preparation for the holidays, I whipped up a delicious new dessert, and I hope you love it.
If you’ve been looking for the perfect treat to serve up for Thanksgiving or Christmas, I think you’re going to be delighted by these CBD-infused hot chocolate cupcakes. The non-psychoactive component will help keep you chill while the chocolate and mini marshmallows (crushed peppermint, optional) mellow you — and friends — out.
This recipe, inspired by Monica from Lick the Bowl Good, but has been adapted to be a bit healthier. For instance, I swapped coconut oil with canola oil, as it is easier to digest, reduces inflammation rather than promotes it, and has a delicious flavor. I also made to source organic and, for the most part, local ingredients. As a result, the batch is healthier but still delicious.
Why CBD?
If you’re interested in learning more about the medicinal properties of cannabidiol (a component of the cannabis plant which is non-psychoactive and is proven to reduce inflammation, among other benefits), click here.
CBD-Infused Hot Chocolate Cupcakes
Cozy and comforting hot cocoa cupcakes.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 18 1x
- Category: Dessert
- Cuisine: CBD
- Diet: Gluten Free
Ingredients
For The Cupcakes:
- 1 1/2 cups gluten-free all-purpose flour
- 1 1/4 cups coconut sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 Tbsp melted coconut oil
- 1 Tbsp CBD-infused coconut oil (learn more here)
- 1 cup organic prepared hot cocoa, cooled
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1/2 cup mini chocolate chips
For The Whipped Cream
- 1 1/4 cups coconut cream
- 1/3 cup Swerve confectioner’s sugar (zero sugar)
- 1/2 teaspoon vanilla extract
Garnishes:
- mini marshmallows
- mini chocolate chips
- crushed peppermints
- 18 mini candy canes
Instructions
Preheat oven to 350 degrees. Line cupcake tins with 18 paper liners and set aside.
In a large bowl, combine all-purpose flour, coconut sugar, cocoa powder, baking soda, baking powder, and salt. Using a wire whisk, blend the dry ingredients thoroughly.
Add the oil, prepared hot cocoa, vanilla, and eggs to the dry ingredients. Whisk until well incorporated and no lumps remain. Stir in the chocolate chips.
Evenly divide the batter between the lined cupcakes tins.
Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then place them on a rack to cool completely.
In a medium bowl, combine coconut cream, Swerve confectioner’s sugar, and vanilla extract. With an electric mixer on medium speed, beat until thick, creamy, and slightly stiff, being careful not to overbeat.
Pipe or mound the sweetened whipped cream onto the cooled cupcakes. Garnish with a sprinkling of mini marshmallows, mini chocolate chips, and crushed peppermints. Add a mini candy cane tucked into the side of the cupcake, to make a handle for the “mug” of hot cocoa.
Serve immediately. Cover and refrigerate any leftovers.
Notes
Makes 18 cupcakes.
Keywords: healthy, hot cocoa cupcake, gluten-free dessert, hot cocoa cupcakes, gluten-free,
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