Chocolate-Graham Cupcakes with Honey-Drizzled Peanut Butter Frosting


by: Jessica@AKitchenAddiction

Moist, rich chocolate cake with creamy peanut butter --- without all of the calories! Yum! Indulge without feeling guilty with these healthy cupcakes! From: A Kitchen Addiction -


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serves: 12

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

Nutrition Facts
Chocolate-Graham Cupcakes with Honey-Drizzled Peanut Butter Frosting

Servings Per Recipe: 12

Amount per Serving

Calories: 190

  • Total Fat: 9.6 g
  •     Saturated Fat: 1.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.2 mg
  • Sodium: 331.2 mg
  • Total Carbs: 22.1 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 8.9 g
  • Protein: 6.7 g

how is this calculated?

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1.  Preheat oven to 350 and line muffin tin with cupcake liners.

2.  Mix together milk, sugar, sugar substitute, yogurt, oil, and vanilla. Beat for 30 seconds.

3.  Sift in the flours, cocoa powder, cinnamon, 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.  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 refrigerator until cold, then pipe onto cupcake in a thin layer.

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