Whole Wheat Chocolate Cupcakes

   Today's gloomy weather helped me decide that I needed a chocolate cupcake. After searching online for a recipe that would meet all my healthy requirements I came up with nothing. This is most often how I create my own recipes. I look at several different recipes, then I combine, alter, substitute, etc until I come up with something that is pretty "clean" and hope that it turns out. These definitely turned out delish!
  Here's my recipe for Whole Wheat/Honey Chocolate Cupcakes with yogurt/raspberry/honey icing.

Whole Wheat Chocolate Cupcakes
Ingredients:
Wet:
3/4 C Honey
1/2 C canola oil (next time I plan to try coconut oil)
2 Eggs
1 t vanilla
1/2 C organic yogurt
1/2 C Hot water (to be added at the end)
Dry:
3/4 C cocoa powder
1 1/4 C White Whole Wheat Flour
1/4 t salt
1/2 t baking soda 
Directions:
preheat oven to 350
Mix wet ingredients EXCEPT the hot water.
Add dry ingredients and mix well
Slowly pour in hot water and mix until combined
pour batter into well greased muffin tin
optional: put 2-3 dark chocolate chips in each muffin tin
bake about 16-18 min or until toothpick comes out clean
once cooled frosting can be added. I would normally do honey/cream cheese, but didn't have cream cheese today, so I decided to get creative and do a yogurt/raspberry icing;
Yogurt/Raspberry Icing
Ingredients:
8 Organic Raspberries
1 C Organic Yogurt
1 T cornstarch (for thickener)
2 T Honey (some people may want it a bit sweeter than I like...)
Directions:
mash raspberries as well as you can
mix in with all other ingredients and spread on cupcakes
note: since yogurt is the main ingredient in this icing I would not leave them sitting at room temperature for long periods of time.