Chocolate-Graham Cupcakes with Honey Drizzled Peanut Butter Frosting

It’s been one whole month since A Kitchen Addiction has been up! Thank you to all who leave encouraging comments and e-mails!! They are much appreciated and I feel like I am starting to get to know a little bit about some of you. 🙂 That’s a good reason to celebrate with some yummy cupcakes! 🙂

I’ve been wanting to try out this recipe for awhile and today is the perfect excuse! These cupcakes are made with non-fat yogurt and whole wheat flour making it possible to “indulge” without feeling guilty! So enjoy some Chocolate Graham Cupcakes with Honey-Drizzled Peanut Butter Frosting! 🙂

Light, fluffy frosting!

Chocolate-Graham Cupcakes with Honey-Drizzled Peanut Butter FrostingPin It
Yield: 12 cupcakes

Ingredients

• For the Cake
• 1 C non-fat buttermilk
• 1/4 C granulated sugar
• 1/4 C sugar substitute
• 1/2 C fat-free plain yogurt or canned pumpkin (not pumpkin pie filling)
• 2 tbsp canola oil
• 2 tsp vanilla extract
• 1/2 C all-purpose flour
• 1/2 C whole wheat flour
• 1/2 C unsweetened cocoa powder (add 2 tbsp if you want a rich chocolate flavor)
• 1/2 C graham cracker crumbs
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• For the Frosting
• 1/2 C natural no-stir creamy peanut butter
• 1/4 C + 1 tbsp non-fat Greek yogurt
• 2 tsp vanilla extract
• 2 tsp Splenda or other sugar substitute (or more if you prefer your frosting sweeter)
• pinch of salt
• honey to drizzle