If you have made cannabis infused white chocolate macadamia nut cookies, then you know that they are a bit on the pricy side and a shame to have to throw away. So just before a batch of cookies I had were no longer fresh to keep on the counter, so I froze the cookies and one bored quarantine day came up with this while chocolate pudding with a white chocolate macadamia nut crumble cupcake recipe that's dope AF. You can always use store bought white chocolate macadamia nut cookies to save time and money.
I got some anger therapy while smashing TF out of the cookies with a rolling pin while they were still in a gallon freezer bag. I added them to a pan over low heat with some cannabutter (cannaoil can be used too) and cooked it long enough to allow the cannabutter to melt into the cookie crumbles so it would clump together. You can also use a food processor which will create a better consistency with the cookie crumbles but lacks the anger therapy session.
The next step was to make the white chocolate pudding so I created and grabbed the fancy af box of Godiva white chocolate pudding for a quick 5-minute pudding. I added a little cannabis tincture directly into the pudding but cannamilk can but substituted for the plain milk.
Prep Time: 10 minutes
Freeze Time: 20 minutes
Makes 12 cupcakes
12 white chocolate macadamia nut cookies, try the cannabis infused cookie recipe
3 tablespoons cannabutter
1- 3.5 ounce package white chocolate pudding
2 cups milk - substitute with cannamilk
1200mg cannabis tincture, use more or less to reach the desired potency
Add cupcake liners to a cupcake pan.
Place the cannabis infused white chocolate chip cookies into a gallon freezer bag and smash the cookies with a rolling pin into crumbs.
Place a tablespoon of cookie crumble into each cupcake liner and press down hard on the cookie crumble to set in place. Use the excess cookie crumble to make a thicker cookie crumble bottom or set to the side to use as garnish.
Fill each cookie crumble filled cupcake to the top with the cannabis infused white chocolate pudding.
Freeze for 15 minutes before serving to keep the cupcake shape.