Double German chocolate mini cupcakes
3
Points®
Total time: 1 hr 32 min • Prep: 15 min • Cook: 1 hr 17 min • Serves: 24 • Difficulty: Easy
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)
All-purpose flour
⅔ 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)
1% low-fat buttermilk
⅓ cup(s)
Unsalted butter
3 tbsp(s), at room temperature
Sugar
½ cup(s)
Raw egg
1 large
Vanilla extract
1 tsp(s)
Canned low sodium sauerkraut
½ cup(s), rinsed, drained, and finely chopped
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
¼ cup(s)
Sweetened coconut flakes
¼ tbsp(s)
Fat free evaporated milk
⅓ cup(s)
Cornstarch
2 tsp(s)
Packed light brown sugar
¼ tsp(s)
Table salt
⅛ 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.
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