Photo of Double german chocolate mini cupcakes by WW

Double german chocolate mini cupcakes

3
3
3
SmartPoints® value per serving
Total Time
57 min
Prep
15 min
Cook
17 min
Serves
24
Difficulty
Moderate
Chocolate, coconut, coffee and pecan mixed together are a dessert dream. The coconut-pecan frosting is what makes these cupcakes German Chocolate. But, there is an unexpected ingredient that makes these doubly German that you will probably never guess. Sauerkraut! No, we are not trying to sneak in a daily dose of veggies. Most are surprised to know that sauerkraut's moisture keeps baked goods tender while the acidity in the brine helps things rise in the oven. And, no, these do not taste like a barbecue side dish. Instead, the cupcakes get kraut benefits but none of that cabbage tang.

Ingredients

Cooking spray

4 spray(s)

All-purpose flour

cup(s)

Baking powder

½ tsp

Baking soda

½ tsp

Table salt

½ tsp

Black coffee

3 Tbsp, hot

Unsweetened cocoa powder

3 Tbsp

Low-fat buttermilk

cup(s)

Unsalted butter

3 Tbsp, at room temperature

Sugar

½ cup(s)

Egg(s)

1 large

Vanilla extract

1 tsp

Canned low sodium sauerkraut

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

Chopped pecans

¼ cup(s)

Sweetened coconut flakes

¼ cup(s)

Fat free evaporated milk

cup(s)

Cornstarch

2 tsp

Packed light brown sugar

¼ cup(s)

Table salt

tsp

Vanilla extract

½ tsp

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.
  9. Per serving: 1 mini cupcake