Medicinal S’mores Cupcakes

If you are looking for a sweet way to mask the taste of your medicinal canna-butter and oil, look no further than this delicious S’mores inspired cupcake recipe. The recipe below has been adapted to utilize medicinal cannabis by Mainely Hydro. The original non-mmj recipe can be found here on Martha Stewart’s website.


What you will need

2 1/4 cups plus 2 tablespoons sugar

1 3/4 cups all-purpose flour

3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup  canna-vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

1 1/2 cups graham cracker crumbs (from about 20 squares)

1/3 cup unsalted canna-butter, melted

9 ounces bittersweet chocolate, finely chopped

Vanilla frosting or Fluff


  • Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners, then set aside.

  • Combine 2 cups 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of your electric mixer. Using the paddle attachment, mix ingredients together on low speed.

  • In a large bowl, mix together eggs, milk, canna-oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

  • Place graham cracker crumbs, remaining 1/4 cup sugar, and melted canna-butter in a large bowl; stir until well combined.

  • Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass/spoon to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

  • Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.

  • Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely. Apply vanilla frosting, or try substituting Fluff for a marshmallow taste.

  • Serve immediately or store in an airtight container, recommended 2 days.

Always medicate cautiously when using edible cannabis medicine. Start with a small dose and work your way up. It make take 45 to 90 minutes for your medicine to kick in when it is processed through your digestive system. If you experience anxiety due to digestion of medicinal edibles, focus on your breathing, talk yourself down and if all else fails take a nap, you will be OK!

Posted on: March 21, 2015, by :