Chocolate Crumb Topped Cupcakes
Moist chocolate cupcakes with a sweet jam filling and a buttery and slightly crunchy cinnamon topping.
Servings 24 cupcakes
Ingredients
- 1 box devils food cake mix
- 1 small box chocolate pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 8 oz sour cream
- 3/4 cup of your favorite jam warmed in the microwave until melted
- Beth Royals Crumb Topping
- 1 stick cold butter cut into small cubes
- 3/4 cup packed light brown sugar
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 tablespoon ground cinnamon
- 3/4 tablespoon pure vanilla
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees F. In a stand or electric mixer, beat the cake mix, pudding, eggs, oil, water, and sour cream until well combined. Will appear to be nice and thick :) Fill 24 muffin cups 1/2 full and bake for 12 minutes.
- While cupcakes are partially baking, place cold butter cubes, brown sugar, flour, cinnamon, and vanilla into a stand mixer. Beat until combined and crumbly looking. After cupcakes have baked for 12 minutes, remove from oven spoon jam over tops then sprinkle with crumb mixture, pressing down slightly. Bake for another 15 minutes or until toothpick comes clean when poked into centers.
- Let cool, then sprinkle with powdered sugar.
Notes
**I baked half the batch with the jam and half without. I LOVE the jam-filled ones, but the centers cave in ever so slightly...just so you know :)**