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Chocolate Graham Cupcakes with Honey-Drizzled Peanut Butter Frosting - buttermilk

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buttermilk sugar sugar substitute canola oil vanilla all-purpose whole wheat flour cocoa baking soda baking powder salt graham cracker crumbs No-stir Peanut Butter yogurt vanilla Splenda salt honey
Viewed: 32 - Published at: 6 years ago

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

Method

  • 1.
  • Preheat oven to 350 F and line a 12-count muffin tin with cupcake liners.
  • 2.
  • In a large bowl, mix together milk, sugar, sugar substitute, yogurt, oil and vanilla.
  • Beat for 30 seconds.
  • 3.
  • Sift in the flours, cocoa powder, baking soda, baking powder and salt.
  • Mix together until no lumps remain.
  • 4.
  • Fold in graham cracker crumbs until combined.
  • 5.
  • Spoon cupcake batter into muffin tins about 3/4 of the way full.
  • 6.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cupcakes to cool while you make the frosting.
  • 7.
  • 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.
  • 8.
  • If you prefer to have a lighter, fluffier frosting you can frost the cupcakes once they are cool using a spoon.
  • 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.
  • 9.
  • Drizzle lightly with honey just before serving.
  • 10.
  • Because of the yogurt in the frosting, these cupcakes will need to be refrigerated to keep fresh.

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