Preheat oven to 350F. Line a 12 cup muffin tin with cupcake liners, or spray with nonstick baking spray.

In a large bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.

Beat butter with a mixture until it has softened and whipped slightly. Add white sugar, and beat until incorporated.

Add vanilla extract and egg, and beat until smooth.

Add about a third of the flour mixture, and beat until mostly incorporated. Then add about half of the water. Add another third of the flour, then the rest of the water, and finally the remaining flour, letting the batter incorporate after each step.

Divide the batter evenly among the 12 muffins cups.

Bake for 20-25 minutes, or until a skewer inserted into the middle of the cupcakes comes out cleanly. Meanwhile, make the frosting and crumble (directions below).

Let cool completely before frosting.

Cream together butter and vanilla extract until smooth.

Once cupcakes are cool, frost cupcakes with the icing.

Heat oven to 350F.

Combine graham crackers, brown sugar, and cinnamon in a bowl, and stir until combined.

Add vanilla extract to the melted butter, and then add the mixture to the graham cracker and sugar. Stir until combined.

Spread mixture into a small baking sheet or dish. Sprinkle white sugar and salt evenly over the crumble.

Bake for 10-15 minutes, or until browned slightly.

Let cool, then sprinkle the crumbles over the frosted cupcakes.