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Whipped Ricotta Dip

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Chocolate Crumble Cupcakes are rich, moist chocolate cupcakes topped with smooth ganache and a crunchy cookie crumble. They’re an indulgent, texturally satisfying dessert perfect for any celebration.

Ingredients

Units Scale
  • For the cupcakes:
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup boiling water
  • For the ganache topping:
  • 1 cup semi-sweet or dark chocolate chips
  • 1/2 cup heavy cream
  • For the crumble topping:
  • 3/4 cup crushed cookies or biscuits (graham crackers or digestives)
  • 2 tbsp brown sugar
  • 3 tbsp butter, melted
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, mix eggs, milk, oil, and vanilla. Gradually combine with dry ingredients.
  4. Add boiling water and mix until smooth. Batter will be thin.
  5. Fill cupcake liners two-thirds full and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
  6. To make the ganache, heat cream until simmering and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
  7. To make the crumble, mix crushed cookies, brown sugar, melted butter, and salt until combined.
  8. Spoon ganache over each cooled cupcake and top with a generous amount of crumble. Let set before serving.

Notes

  • Add espresso powder to the batter for a mocha flavor.
  • Use mint extract and crushed mint cookies for a refreshing twist.
  • Try peanut butter chips or a peanut butter swirl for a flavor boost.
  • Substitute gluten-free flour and cookies for a GF version.
  • Top with chopped nuts for extra crunch.

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