Chocolate Graham Cupcake

It was game day yesterday: Chicago Bears vs. Dallas Cowboys. While my whole attention is focused on the game, my wife is baking some delicious Chocolate Graham Cupcakes.

I wanted to record the baking procedure, but the game was getting intense and I can’t get myself out of the couch even for a single minute – by the way, the Bears won. Hurray!

Two wins in a row; seems like a good way to start the NFL season. Because of that, we are dedicating this Chocolate Graham Cupcake to “Da Bears”.

I haven’t tried making this cupcake before, so I asked her how she did it. She answered with a smirk. That was just her way of saying that I should have helped. But hey – she is a better baker than I am and making Chocolate Graham Cupcake is just a piece of cake to her – or should I say pieces of cupcakes. Anyway, she still gave me the recipe.

Here’s how she did it:



1 1/8 cups granulated white sugar, sifted

1 cup all-purpose flour, sifted

1/4 cup graham cracker crumbs

1/2 cup hot water

1 teaspoon baking powder

1/3 cup unsweetened cocoa powder, sifted

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup vegetable oil

1 piece raw egg

1/2 cup fresh milk

1 teaspoon vanilla extract


1 cup sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

Egg whites derived from 2 eggs

1  1/2 cups water


1. Combine 1 1/8 cup sugar, flour, cocoa powder, baking powder, salt, and baking soda in a mixing bowl. Mix well using a balloon whisk. Set aside.

2. In another bowl, combine eggs, milk, vegetable oil, and vanilla extract then mix using a stand or hand mixer.

3. Gradually add the flour mixture while mixing. Continue mixing for about a minute.

4. Pour-in hot water then mix until everything is well incorporated. Set aside.

5. Preheat oven to 350 degrees Fahrenheit.

6. Line the cupcake pan with muffin cups then pour-in the batter.

7. Bake for 18 to 22 minutes.

8. Remove from the oven and place in a wire rack to cool.

9. Sprinkle graham crackers on the cupcakes.

10. Make the frosting.

10.1. Pour water in saucepan then turn-on heat. Allow the water to reach the point where it is near boiling.
10.2. Place a glass or metal bowl over the saucepan then combine sugar, cream of tartar, and egg whites. Whisk continuously for 4 to 5 minutes. Turn off heat.
10.3. Remove the bowl from the saucepan then whisk the mixture using an electric or stand mixer until stiff peaks form (about 6 minutes in high speed).
10.4. Add vanilla extract then mix for 30 seconds.

11. Place the frosting in a piping bag then pipe over the cupcake.

12. Transfer to a cupcake rack or serving plate then serve. Share and enjoy!

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  1. Sir, it’s the same question. pls help. Im gonna make the frosting but I want to make sure im doing the right thing. How many egg whites did your wife put po? pls sir reply po

  2. claudinapot says:

    pde po b ppost kun pnu gmwa ng silvanas.ty

  3. What is a balloon whisk?

  4. Hi, I would like to ask how much egg whites are needed for the frosting and what type of sugar was used? Looking forward for your response. Thanks.

  5. Hello! I want to ask the same question that Milan has that was posted more than 2mos ago.

    Thank you and have a great day!

  6. elow po…i wnt 2 try this…bt d problem is la po cream of tartar d2 sa place q…nu po ba pwde q substitute sa cream of tartar? tnx

  7. ano po yung cream of tartar? me option po ba or alternative for this if walang cream of tartar?

  8. hello po! sir ilang egg whites po ang needed for the frosting? and anong kind din po ng sugar yung para sa frosting? granulated po ba or confectioners? Thank you po! Keep up the good work!

  9. eivol, don’t worry at di ko nalimutan ang pangako ko sayo. I’ll be posting something para sayo.