Place 12 paper cupcake cases into a 12 hole muffin tin and set aside until needed.
Place the coconut oil, icing sugar and cocoa into your Thermomix bowl and cook for 3 minutes, 70 degrees, speed 2 or until melted and combined.
Add the coconut and rice bubbles and mix for 5 seconds, speed 4 on reverse to combine.
Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds, speed 4 on reverse or until the mixture is well combined.
Divide the chocolate crackle mixture between your prepared cupcake cases and gently smooth the surface.
Break the white chocolate into squares and place in a microwave safe bowl. Cook on 30 second spurts until melted.
Add a little white chocolate to the top of each chocolate crackle and then decorate with a raspberry and mint leaf. Place the chocolate crackles into the fridge for 30 minutes to set.