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. Myrna says:

    What is a balloon whisk?

  4. marina says:

    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. laine says:

    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

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