3/4 cup white whole-wheat flour
1/2 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 large egg
4 egg whites
1/4 cup granulated sugar*
1/2 cup Splenda granulated
3 tbsp canola oil
1 tsp vanilla extract
1 1/2 cups plain low-fat Greek yogurt
3/4 cup peanut butter
3/4 cup powdered sugar**
1 block (3-oz) fat-free cream cheese
1/4 cup fat-free evaporated milk

Preheat oven to 350 degrees.
Line 24 muffin cups with paper cupcake liners or spray with nonstick cooking spray.

Whisk the two flours, cocoa, baking soda, baking powder, and salt together in a bowl; set aside.

Beat the egg, egg whites, granulated sugar, and Splenda in a large mixer bowl using an electric mixer on high for 5 minutes.  Beat in the oil and vanilla extract.  Alternately add the flour mixture and the yogurt beating on low speed just until incorporated.

Divide the batter evenly among the prepared muffin cups filling only about halfway.  Bake for 15 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove to wire racks and cool completely.

To make the frosting: Whisk the peanut butter, powdered sugar, cream cheese, and milk in a mixing bowl until well blended.  Spread a tablespoon of frosting over the top of each cupcake.

*Use an additional 1/4 cup of Splenda instead of sugar if you have trouble controlling your blood sugar.

**You will find a recipe for making sugar-free powdered sugar on this blog.Also, some have told me they use Swerve. I have never tried it so cannot recommend it one way or the other.

Remember quantity is the key to desserts! 1 cupcake per day. Freeze the remaining ones for later or share with family and friends!

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