Photo of Double German Chocolate Mini Cupcakes by WW

Double German Chocolate Mini Cupcakes

3
2
2
SmartPoints® value per serving
Total Time
1 hr 32 min
Prep
15 min
Cook
1 hr 17 min
Serves
24
Difficulty
Moderate
Chocolate, coconut and pecan mixed together are a dessert dream. These cupcakes have a secret ingredient: sauerkraut. Its moisture keeps the cake tender, and the brine's acidity (tasteless when baked!) helps baked goods rise.

Ingredients

Cooking spray

4 spray(s)

White all-purpose flour

cup(s)

Baking powder

½ tsp(s)

Baking soda

½ tsp(s)

Table salt

½ tsp(s)

Black coffee

3 tbsp(s), hot

Unsweetened cocoa powder

3 tbsp(s)

Low-fat buttermilk

cup(s)

Unsalted butter

3 tbsp(s), at room temperature

Sugar

½ cup(s)

Egg(s)

1 large

Vanilla extract

1 tsp(s)

Canned low sodium sauerkraut

½ cup(s), rinsed, drained, and finely chopped

Chopped pecans

¼ cup(s)

Sweetened coconut flakes

¼ tbsp(s)

Fat free evaporated milk

cup(s)

Cornstarch

2 tsp(s)

Packed light brown sugar

¼ tsp(s)

Table salt

tsp(s)

Vanilla extract

½ tsp(s)

Instructions

  1. Preheat oven to 350°F. Coat a 24-cup mini muffin pan with cooking spray.
  2. In a small bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a medium bowl, combine coffee and cocoa powder until dissolved; whisk in buttermilk.
  4. In a large bowl, with an electric mixer on medium high speed, beat together butter and sugar until light and fluffy. Add egg and vanilla; beat to combine.
  5. Alternately add flour mixture and cocoa mixture to butter mixture just until combined; fold in sauerkraut.
  6. Evenly spoon batter into prepared muffin pan; bake until a toothpick inserted in center of cupcake comes out clean, 12 to 15 minutes. Let cupcakes cool completely before frosting.
  7. Meanwhile, reduce oven temperature to 300°F. Spread pecans and coconut on a baking sheet; toast in oven until lightly browned, 5 to 6 minutes. Cool to room temperature; reserve.
  8. To make frosting, in a small saucepan, whisk together evaporated milk, cornstarch, brown sugar and salt over medium-high heat until bubbling, about 3 minutes. Continue to cook until thick, about 1 minute; stir in vanilla extract and 1/4 cup coconut mixture. Cool to room temperature and then spread evenly over cupcakes. Sprinkle frosted cupcakes with remaining coconut mixture before serving.

Notes

Per serving: 1 mini cupcake