Chocolate Graham Cupcakes with Honey-Drizzled Peanut Butter Frosting Recipe

Name: Chocolate Graham Cupcakes with Honey-Drizzled Peanut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Non-fat Buttermilk; 1/4 cups Sugar; 1/4 cups Sugar Substitute; 1/2 cups Plain Non-fat Yogurt Or Canned Pumpkin (not Pumpkin Pie Filling); 2 Tablespoons Canola Oil; 2 teaspoons Vanilla Extract; 1/2 cups All-purpose Flour; 1/2 cups Whole Wheat Flour; 1/2 cups Unsweetened Cocoa Powder (add 2 Tablespoons More For A Rich Chocolate Flavor); 3/4 teaspoons Baking Soda; 1/4 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 cups Graham Cracker Crumbs; 1/2 cups Natural Creamy No-stir Peanut Butter; 5 Tablespoons Plain, Non-fat Greek Yogurt; 2 teaspoons Vanilla Extract; 2 teaspoons Splenda Or Other Sugar Substitute; 1 pinch Salt; Honey For Drizzling

Servings: persons

1 cup Non-fat Buttermilk
1/4 cups Sugar
1/4 cups Sugar Substitute
1/2 cups Plain Non-fat Yogurt Or Canned Pumpkin (not Pumpkin Pie Filling)
2 Tablespoons Canola Oil
2 teaspoons Vanilla Extract
1/2 cups All-purpose Flour
1/2 cups Whole Wheat Flour
1/2 cups Unsweetened Cocoa Powder (add 2 Tablespoons More For A Rich Chocolate Flavor)
3/4 teaspoons Baking Soda
1/4 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 cups Graham Cracker Crumbs
1/2 cups Natural Creamy No-stir Peanut Butter
5 Tablespoons Plain, Non-fat Greek Yogurt
2 teaspoons Vanilla Extract
2 teaspoons Splenda Or Other Sugar Substitute
1 pinch Salt
Honey For Drizzling

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Preheat oven to 350 F and line a 12-count muffin tin with cupcake liners.
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In a large bowl, mix together milk, sugar, sugar substitute, yogurt, oil and vanilla.
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Beat for 30 seconds.
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Sift in the flours, cocoa powder, baking soda, baking powder and salt.
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Mix together until no lumps remain.
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Fold in graham cracker crumbs until combined.
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Spoon cupcake batter into muffin tins about 3/4 of the way full.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Allow cupcakes to cool while you make the frosting.
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For the frosting: Stir together the peanut butter, yogurt, vanilla, sugar substitute and salt until well combined and the yogurt and peanut butter are completely blended.
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If you prefer to have a lighter, fluffier frosting you can frost the cupcakes once they are cool using a spoon.
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If you would like a richer, more dense frosting, place frosting in the refrigerator until cold, then pipe it onto the cupcakes in a thin layer.
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Drizzle lightly with honey just before serving.
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Because of the yogurt in the frosting, these cupcakes will need to be refrigerated to keep fresh.

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup Non-fat Buttermilk, 1/4 cups Sugar, 1/4 cups Sugar Substitute, 1/2 cups Plain Non-fat Yogurt Or Canned Pumpkin (not Pumpkin Pie Filling), and more.

Yes, Chocolate Graham Cupcakes with Honey-Drizzled Peanut Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Graham Cupcakes with Honey-Drizzled Peanut Butter Frosting

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