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Chocolate Graham Cupcake

Chocolate Graham Cupcake

Chocolate dessert made with Filipino tablea cacao — rich, earthy, and less sweet than commercial chocolate. A delicious Filipino dish.

Prep: 10 min Cook: 35 min

Ingredients

  • 1.12 cup granulated white sugar (sifted)
  • 1 cup all-purpose flour (sifted)
  • 1.25 cup graham cracker crumbs
  • 1.5 cup hot water
  • 1 tsp baking powder
  • 1.33 cup unsweetened cocoa powder (sifted)
  • 1 tsp baking soda
  • 1.5 tsp salt
  • 1.25 cup vegetable oil
  • 1 piece raw egg
  • 1.5 cup fresh milk
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1.25 tsp cream of tartar
  • Egg whites derived from 2 eggs to taste
  • 1.5 cup water

Instructions

  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. 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.

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

  12. Transfer to to a cupcake rack or serving plate then serve.