Recipe: Halloween Cupcakes with Canna-Caramel Buttercream
Halloween is only a few weeks away, but if it’s your favorite holiday of the year like it is around our office, why not start celebrating now? This decadent cupcake recipe includes lightly caramelized brown butter in the dark chocolate cake batter to add a nutty undertone, enhancing the savory sweetness of the caramel buttercream. This cupcake base is great for any time of year, but we made it Halloween-centric through the use of local Portland maker Sprinkle Shark’s cute and creepy Witch’s Potion sprinkle blend, for an easy (but impressive) final look! You could also get super creative with your decorations - cut up chunks of your favorite trick-or-treat candy to sprinkle on the frosting, use your favorite food coloring to create neon green and purple mounds of icing with blood-red caramel drizzles - anything you’d like!
Honestly, these cupcakes are so good as-is that they don’t need to be improved with cannabinoids - but c’mon, why not do it anyway? :) The Limonene and Pinene terpenes of our Active cannabis caramels (available at retailers across Oregon) add a mellow brightness to the salty-sweet caramel buttercream frosting, and the strain-specific canna-butter - made with Shadowbox Farm’s uplifting Blue Dream - provides a lightly energizing THC dose to help you Monster Mash the night away.
This recipe will make about 20 infused cupcakes with a THC dose of 5mg each, so you can enjoy several cupcakes if your edible THC tolerance is moderate-to-high. If you’re completely new to edibles, start with half a cupcake and see how you feel in 45 to 90 minutes before consuming the rest. When in doubt on dosing, as with all edibles, start low and go slow on consuming to avoid accidental over-consumption, and if you do find yourself feeling the effects of a THC over-consumption, use the tactics in our blog post to help yourself feel better.
We’ll be featuring a different Halloween dessert weekly until the 31st - check back for more spooky goodies each Wednesday night!
1/2 cup + 1 tbsp cocoa powder
1/2 cup + 1 tbsp hot water
2-1/4 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup + 1 tbsp unsalted butter, softened
1-2/3 cups sugar
1 tbsp vanilla extract
3/4 cup sour cream
For Buttercream Frosting
1 cup unsalted butter, softened
1 package (8oz) cream cheese, softened
1/3 cup prepared caramel topping sauce
2 Periodic edibles Active Cannabis Caramels
4 cups powdered sugar (+ up to an additional cup as needed to thicken)
Halloween Sprinkles (we used the Witch’s Potion blend from Sprinkle Shark) - or candy pieces, etc.
Caramel sauce as used in buttercream (optional)
Flaky sea salt (optional)
Preheat oven to 350 degrees F. Line standard muffin tins with paper baking cups or a thorough coat of grease and flour. Set aside.
In a mixing bowl, combine the cocoa powder and hot water. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
Cook the butter and sugar in a saucepan on medium heat, stirring occasionally, until the butter is melted and the mixture is silky smooth. Transfer to the bowl of a stand mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes, before adding other wet ingredients to avoid cooking with residual heat.
Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla and cocoa mixture, beating until smooth.
Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with 2 additions of the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated, taking care not to overmix the batter.
Divide the batter evenly between the prepared muffin tins, filling each about two-thirds full to avoid over-rising. Bake until set, about 18 to 20 minutes. Allow cupcakes to cool in the pan slightly before transferring to a wire rack to cool completely.
While the cupcakes bake and cool, create the caramel sauce to add to the buttercream. Over a gentle double-boiler, melt your Periodic edibles cannabis caramels until completely liquified. Slowly add in the non-infused caramel sauce in several additions, stirring thoroughly after each non-infused caramel addition to evenly distribute the cannabinoids and terpenes throughout the whole sauce mixture.
For the buttercream, beat the softened butter and cream cheese in a stand mixer on medium-high speed for 4-5 minutes. Pour in most of the caramel sauce (reserving some for topping drizzle if desired) and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, 1/2 cup at a time, until completely incorporated. Increase the speed to medium-high and beat for an additional 2-3 minutes, until final frosting is light, fluffy, and holds a peak. You may need to add additional powdered sugar, a tablespoon at a time, until this consistency is reached if your frosting is thin.
To finish, pipe frosting onto the top of each cupcake with frosting bags or a snipped Ziplock bag, drizzle with some additional caramel sauce if desired, and decorate with Halloween sprinkles (we used the Witch’s Potion sprinkle blend from Sprinkle Shark) or pieces of your favorite trick-or-treat candy to create your desired Halloween look. For best results, serve immediately to all your goblin and ghoul friends!
And you’re done! We hope you love this recipe, and feel free to send us any feedback or tag us in your social media pictures (@periodicedibles) if you try this one yourself!
Enjoy your edibles responsibly, and be sure to store any leftovers in an airtight container clearly marked with *CONTAINS THC* to avoid accidental consumption incidents.