1/3cupKahluaTia Maria, or other coffee flavored liqueur
2 3/4cupspowdered sugar
3tablespoonsKahluaTia Maria, or other coffee flavored liqueur
cocoa and/or cocoa nibs for garnishoptional
Preheat over to 350 degrees F. Line a 12-cup cupcake pan or 36-cup mini-cupcake pan(s) with paper liners.
Mix cocoa and water together in a small bowl until smooth. Set aside.
In a separate small bowl, stir together flour, baking soda, and salt. Set aside.
Beat cannabis infused butter and sugar with an electric mixer until fluffy and well combined.
Beat in vanilla and eggs and Kahlua.
Beat in cocoa and water mixture and continue mixing until smooth and well combined.
Lower mixer speed and beat in dry ingredients until just mixed, do not over beat.
Divide mixture between prepared pans and bake until a toothpick inserted in the center comes out clean. About 12-15 minutes for large cupcakes, about 10- 12 minutes for mini-cupcakes. Cool completely before frosting.
Beat butter with an electric mixer until light and fluffy. Slowly beat in confectioner’s sugar. Add Kahlua, a little at a time until you reach an icing consistency you like.
Pipe icing onto cupcakes, or alternately spread with a spatula. Garnish, if desired, with cocoa nibs and a sprinkling of cocoa powder.