The Smoking Pot

EZ Baked Cupcake

The first-known apple pie recipe appeared in a Dutch cookbook, so it's high time the "American as" reference shift to the cupcake instead. The cupcake made its debut in 1796's American Cookery, the first-ever American-penned cookbook, and it notably differed from its British colonial counterparts with a strong emphasis on American herbs. For this reason, infused chocolate cupcakes aren't just about comprehensive baking, they're about honoring America's culinary history. Now here's how you can be a culinary-cannabis patriot with some help from Défoncé chocolate!

EQUIPMENT

Muffin Tin
Paper Cupcake Liners
Medium Saucepan (or Double Boiler)
Small Saucepan (or Double Boiler)
Small Bowl
Large Bowl
Electric Mixer

INGREDIENTS

4 Ounces of Unsalted Butter
1/2 Cup of Cocoa
3/4 Cup of Flour
1/4 Cup of Chocolate Graham Cracker
2 Large Eggs
1/2 Cup of Sour Cream
3/4 Cup of Sugar
1 1/2 Teaspoons of Peppermint Extract
1/2 Teaspoon of Salt
3/4 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
Défoncé Dark Chocolate
Frosting of Your Choice

Preheat the oven to 350°F, and line a muffin tin with cupcake liners. Simmer two inches of water in a medium saucepan, and then place a small saucepan inside (or use a double-boiler). In the small saucepan, combine the cocoa, butter, chocolate graham cracker and Défoncé chocolate. Each Défoncé chocolate bar contains 180mg of tetrahydrocannabinol (THC) divided into 18 pieces, and this recipe yields 12 cupcakes, so add six pieces for 5mg cupcakes, 12 pieces for 10mg cupcakes and so forth. Mix the ingredients until melted and then remove from heat. 

In a small bowl, sift the flour, baking soda and baking powder. In a large bowl, beat the eggs using a mixer, and then add the sugar, salt and peppermint extract. Slowly add the chocolate-butter mixture, and continue to beat until combined. Now slowly add the flour mixture, sour cream and, if desired, additional cocoa, and mix thoroughly. 

Evenly spoon the batter into the lined-muffin cups, and place the muffin tin in the preheated oven on the middle rack. Bake for 18 to 20 minutes, or until the tops of the cupcakes bounce back when touched. Remove the tin from the oven and let it cool on a rack for 15 minutes. Gently remove the cupcakes from the tin and allow them to set until entirely cooled. 

Now top with the frosting of your choice, and declare there's nothing as American as an herb-infused chocolate cupcake!

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