Preheat oven to 350°F and line a muffin tin with cupcake liners.
Whisk together flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain.
Divide batter evenly in the cupcake tin and bake for 15 minutes or until toothpick inserted in the center of a cupcake comes out clean.
For the frosting
In a medium sized mixing bowl, whisk together the powdered sugar, cocoa powder, and salt. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butters for 1 minute on high speed until completely smooth and creamy.
Add the powdered sugar mixture, vanilla extract, 1 Tablespoon of milk, and beat on medium-high speed until combined and creamy. Continue adding milk a tablespoon at a time until you reach your desired consistency.
I decided to add cannabis butter to my frosting recipe, but you could just as easily add cannabis butter or oil to the cupcake batter. The coconut oil in the cupcake batter can also be replaced with melted butter, vegetable oil, or even olive oil.