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Chocolate Graham Cupcake

This is a recipe for Chocolate Graham Cupcake
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Servings: 5
Author: Vanjo Merano


Cupcake Ingredients:

  • 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

Frosting Ingredients:

  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Egg whites derived from 2 eggs
  • 1 1/2 cups water


  • 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.
  • In another bowl, combine eggs, milk, vegetable oil, and vanilla extract then mix using a stand or hand mixer.
  • Gradually add the flour mixture while mixing. Continue mixing for about a minute.
  • Pour-in hot water then mix until everything is well incorporated. Set aside.
  • Preheat oven to 350 degrees Fahrenheit.
  • Line the cupcake pan with muffin cups then pour-in the batter.
  • Bake for 18 to 22 minutes.
  • Remove from the oven and place in a wire rack to cool.
  • Sprinkle graham crackers on the cupcakes.
  • Make the frosting. Pour water in saucepan then turn-on heat. Allow the water to reach the point where it is near boiling.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.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).Add vanilla extract then mix for 30 seconds.
  • Place the frosting in a piping bag then pipe over the cupcake.
  • Transfer to a cupcake rack or serving plate then serve. Share and enjoy!


Serving: 5g