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​Double Chocolate Cupcakes with a Crumble Topping

Helen Lawrence, one of our star tutors, always creative in the kitchen, came up with these double chocolate cupcakes yesterday. Studded with raspberries and topped with an almond-based crumble topping, these cupcakes are a must for any chocolate-lover!

Double Chocolate Cupcakes with a Crumble Topping

Makes 24 cupcakes


  • 4 tbsp boiling water
  • 50g cocoa
  • 175g soft butter (use spreadable butter and sunflower oil blend from yeo valley)
  • 3 large eggs
  • 165g golden caster
  • 150g self raising flour
  • 1 heaped tsp baking powder
  • 60g white chocolate flakes/chips
  • plus 15g extra for sprinkling on top


  • 20g Butter
  • 50g Flour
  • 20g Flaked almonds
  • 15g golden caster
  • 20g dark muscavado sugar
  • 125g raspberries


  1. Preheat the oven to 180C/Gas Mark 5.
  2. Line two 12-hole Muffin tins with cupcake paper cases.
  3. Make the crumble topping. Rub the butter into the flour to make breadcrumbs.
  4. Stir in the almonds and sugars.
  5. Pour the boiling water over the cocoa and mix to a paste with a spoon until smooth.
  6. Add the butter straight away so it melts slightly in the heat of the mixture.
  7. Use a stick blender and blend until smooth. 
  8. Add the sugar, blend until smooth.
  9. Add the eggs and blend until smooth.
  10. Add the baking powder and flour and blend until smooth – don’t over blend, stop as soon as the flour is mixed in.
  11. Stir in the 60g of white chocolate flakes.
  12. Divide the mixture evenly between the paper cases by placing about 2 tbsps of the cake mixture into each cupcake holder (about ½ full – no more).
  13. Top with a good pinch of crumble mixture, a couple of raspberries and an extra sprinkling of white chocolate flakes.
  14. Bake for 12-15 minutes until set and springy to the touch. Cool on a wire rack.