Perfect for Halloween, these sinful sweets combine decadent chocolate cake, peanut butter and miniature candy bars in a way that will make adults nostalgic for trick-or-treating, while infusing the oil with hash adds a layer of psychedelic sensuality to this year’s spooky festivities. Topped with chopped candy bars, M&Ms and a peanut butter chocolate ganache, these cakes also feature a hidden surprise in the center!

Quick and easy, this recipe involves doctoring up some store-bought mixes to create these cakes, and you can make them in about an hour (not counting the time it takes to infuse your oil).

Inspired by a mash-up of several candy bar cupcake recipes, the cake was adapted from the wonderful ladies at My Baking Addiction, and the peanut butter chocolate ganache was originally from Fahrenheit 350º.

Using high-quality ingredients elevated this cake, but any store-bought mix from Betty Crocker or Duncan Hines will work perfectly. The combination of cake and pudding mixes makes these cakes so rich and insanely delicious that it will be difficult to eat more than one! Using only about four grams of hash will make cupcakes that will imbue your party guests with a gentle buzz, but you can easily increase potency by adding up to 10 grams or more.

Yields 12 to 16 cupcakes.

1 to 2 teaspoons of unpressed water hash (I used Ingrid Melt)
1 cup of canola oil
1 (18.25 oz) package of chocolate cake mix
1 (5.9 ounce) package of instant chocolate pudding mix
1 cup sour cream
4 eggs, lightly beaten
½ cup warm water
1 teaspoon of vanilla
½ cup creamy peanut butter
1½ cups bittersweet chocolate chips
1 cup cream
20 frozen miniature candy bars, plus additional for garnish (I used an assortment of Snickers, Twix and Milky Way)
2 (1.69 oz) packages of M&Ms

Begin by infusing your oil with hash. Combine hash with oil in a small metal bowl and stir.

Find a small pot and fill it with a few inches of water. Make sure the metal bowl is slightly larger than the pot. Place the metal bowl over the pot of water to create a double boiler. Bring the water in the pot to boil over high heat. Check the temperature of the oil with a candy thermometer periodically. The oil should be heated to about 205ºF for 45 minutes to two hours. You will need to replace the water several times as it boils off. The double-boiler method ensures that you won’t burn your oil, but using a Crock-Pot set to low for several hours is a bit easier.

Use whatever infusion method you are comfortable with, and you can complete this step a day or two in advance if needed. Reserve the hash-infused oil in an airtight container in your fridge until you are ready to bake!

Preheat the oven to 350ºF and place the cupcake liners in your muffin tray. Open your store-bought mixes. In a large bowl, combine the cake and pudding mixes, sour cream, hash-infused oil, vanilla and water. Stir until no dry mix remains and everything has been thoroughly incorporated.

Spoon the batter into the muffin tray, filling each liner about three-quarters full. Unwrap your frozen candy bar miniatures and press one into each cupcake, making sure the batter covers the candy. You can add a little extra batter if needed. Bake for 20 to 22 minutes, until a toothpick inserted into the middle of the biggest cupcake comes out clean. Cool the cupcakes on a wire rack.

While the cupcakes are baking and cooling, whip up the ganache frosting. Combine peanut butter, chocolate chips and cream in a medium-sized metal bowl. Place this bowl over a pot of boiling water to create a double boiler.

Stir the ingredients together as they melt until the ganache is smooth and completely incorporated. Remove from heat and allow to cool. Use a whisk to whip the ganache until it’s fluffy.

Unwrap and chop up 8 or 10 candy bar miniatures.

Spread the ganache on the cupcakes and press the candy bar pieces and M&Ms into the top of the cakes. Enjoy!