If you’re a chocolate lover like me, then you may quickly fall in love with these super-cute (and delicious) Double German Chocolate Mini Cupcakes.
They baked up light and fluffy for me and with a little dollop of frosting, my taste buds – and belly – were singing!
I must admit, I usually am not a huge fan of pecans. But this recipe only calls for 1/4 cup, and when mixed in the frosting with the brown sugar and coconut they add a nice little crunch.
The Skinny on Double German Chocolate Mini Cupcakes
Sauerkraut is the secret ingredient that keeps these cupcakes light and moist.
And apparently, even though the sauerkraut is rinsed well, the acidity from the brine helps them puff up nicely.
According to my calculations, each Mini German Chocolate Cupcake has about 73 calories and *2 Weight Watchers PointsPlus.
I was so happy when the recipe for these yummy cupcakes popped into my email today from WW today showing a Freestyle SmartPoints value of 3!
Double German Chocolate Mini Cupcakes Recipe
For the Chocolate Cupcakes
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons hot coffee
- 3 tablespoons unsweetened cocoa powder
- 1/3 cup low fat buttermilk
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup low-sodium sauerkraut, rinsed, drained and finely chopped
For the Coconut-Pecan Frosting:
- 1/4 cup chopped pecans
- 1/4 cup sweetened dried coconut flakes
- 1/3 cup fat free evaporated milk
- 2 teaspoons cornstarch
- 1/4 cup packed light brown sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- Preheat your oven to 350F degrees. Spray a 24-cup mini muffin pan with nonstick spray or line with mini cupcake papers. Set aside.
- In a small mixing bowl, sift together flour, baking powder, baking soda and salt.
- In a medium mixing bowl, add cocoa powder and coffee and stir until dissolved. Stir in the buttermilk.
- In a large mixing bowl, beat together the butter and sugar on medium speed, until light and fluffy. Mix in egg and vanilla and continue beating until incorporated.
- Alternately add dry flour and cocoa mixtures just until combined - do not over mix. Fold in sauerkraut.
- Evenly add batter to prepared muffin tin.
- Bake for 12 to 15 minutes, or until a toothpick inserted in center of cupcake comes out clean.
- Set pan on wire rack to cool completely before frosting.
- To toast coconut and pecans:
- Reduce oven to 300F degrees and spread coconut and pecans on baking sheet. Toast in oven until lightly browned, about 4 to 5 minutes. Cool to room temperature.
- To prepare the Coconut-Pecan Frosting:
- In a small saucepan over medium-high heat, stir together evaporated milk, cornstarch, brown sugar and salt until bubbling, about 2 minutes. Stir continuously until thick, about 1 more minute. Turn off heat and stir in the vanilla and 1/4 cup of coconut and pecan mixture. Cool frosting to room temperature before spreading evenly over cupcakes. Sprinkle remaining coconut pecan mixture over cupcakes.
Source: Weight Watchers Magazine Nov/Dec 2014
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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