Chocolate Graham Cupcakes with Honey-Drizzled Peanut Butter Frosting

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.