Bang Bang Cupcakes

Bang Bang Cupcakes (chocolate cupcakes with chili pepper)

Bang bang cupcakes (chocolate cupcakes with chili pepper)

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Recipe by Rob Mejia Course: dessert, snacksDifficulty: Easy


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It may be an unlikely combination, but chocolate and chili work well together. The slight bitterness of the chocolate melds with the sugar and coconut, and then, bang, your taste buds are hit with some unexpected heat. A rich buttercream or slightly sour cream cheese frosting makes a perfect topping for this dramatic dessert.


  • 1/2 cup flour

  • 1 tsp baking powder

  • pinch salt

  • 1/4 cup sugar

  • 1/3 cup cocoa or cacao

  • 1/2 tsp red pepper flakes (up to 1 tsp)

  • 3 TB infused coconut oil, melted

  • 3/4 cup milk (dairy or nut)

  • 1 tsp vanilla extract

  • 1/4 tsp apple cider vinegar

  • 1 can buttercream or cream cheese frosting (or homemade if desired)


  • Grease a muffin tin, or place liners in muffin tin wells.
    Preheat oven to 365°F
  • In a large bowl, whisk: flour, baking powder, salt, sugar, cocoa
    or cacao, and 1/2 to 1 teaspoon red pepper flakes.
  • Create a well in the middle of the dry ingredients. Add melted
    infused coconut oil, milk (or nut milk), vanilla, and apple cider
  • Beat the batter until all lumps disappear.
  • Fill 4 to 5 cupcake liners two-thirds full.
  • Bake for 20 minutes or until toothpick comes out clean.
  • Let them cool completely before frosting.

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See this and much more in Rob Mejia’s book “The Essential Cannabis Book: A Field Guide for the Curious”. To learn more visit OurCommunityHarvest.

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