Name: CBD-Infused Hot Chocolate Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18
Cuisine: CBD
Ingredients: 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; 1 1/4 cups coconut cream; 1/3 cup Swerve confectioner’s sugar (zero sugar); 1/2 teaspoon vanilla extract; mini marshmallows; mini chocolate chips; crushed peppermints; 18 mini candy canes

CBD-Infused Hot Chocolate Cupcakes

Print Recipe

Cozy and comforting hot cocoa cupcakes.

Author: Life in Bloom
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 18 1x
Category: Dessert
Cuisine: CBD
Diet: Gluten Free

Ingredients

Scale

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

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Instructions

For The Cupcakes:

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.

For The Whipped Cream:

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.

To Assemble The Cupcakes:

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,

Find it online: https://life-in-bloom.com/cbd-infused-hot-chocolate-cupcakes/