Double german chocolate mini cupcakes

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