These cupcakes are perfect for any party and Thanksgiving gathering. They are bite sized, easy, refined-sugar free, and balancing for our blood sugar and gut health!

Ingredients:

Cupcakes -

1 Box Chocolate Graham Cookie Mix

1/3 cup melted coconut oil

1/4 cup water

1 tbsp plain greek yogurt or coconut yogurt (vegan alternative)

Frosting - 

4 oz grass-fed cream cheese or vegan alternative

2 tbsp plain greek yogurt or coconut yogurt (vegan alternative)

1 tbsp maple syrup or raw honey

Directions:

Cupcakes - 

1. In a large mixing bowl, combine coconut oil, water, and yogurt and mix well.

2. Add Chocolate Graham Cookie mix and stir until powder is fully blended.

3. Scoop cookie dough into a mini muffin tray (lined with oil or parchment). 

4. Bake at 350F degrees for 17-20 minutes.

Frosting - 

Add all ingredients to a large bowl and mix with hand mixer until creamy. 

Once the cupcakes have cooled, spread the frosting over each, liberally. Drizzle with melted dark chocolate and enjoy.

Best served right away. Or store in the refrigerator (up to one week).