Chocolate Graham Cupcake

• portions: 5 servings
• temps actif: 10 minutes
• temps total: 45 minutes

Ingrédients

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

Instructions

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!

Nutrition

• Taille de Portion: 5 g