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If you’re a chocolate lover like me, then you may quickly fall in love with these super-cute (and delicious) Mini Double German Chocolate Cupcakes.
They bake up light and fluffy for me and with a little dollop of frosting!
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.
How Many Calories and WW Points in Double German Chocolate Mini Cupcakes
According to my calculations, each mini cupcake has about 73 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
Recipe Notes
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.
If you’ve made these Low Fat Mini German Chocolate Cupcakes, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Double German Chocolate Mini Cupcakes Recipe
Ingredients
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
Instructions
- 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 (affiliate link), 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 (affiliate link). 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers Magazine Nov/Dec 2014
If You Like German Chocolate Mini Cupcakes, You May Also Like
- Made with just a chocolate cake mix and can of pumpkin puree, 2-Ingredient Chocolate Pumpkin Muffins are a lighter, healthier way to satisfy your sweet tooth.
- When you are craving something sweet, crunchy, chewy and chocolaty, WW Friendly Chocolate Peanut Butter Squares – made with popcorn, crispy cereal, peanuts, marshmallow, chocolate and peanut butter – are very addictive!
- No-Bake Chocolate Peanut Butter Oatmeal Cookies are an oldie but goodie that go by lots of different names – boiled cookies, preacher cookies, cow pies and no bake oatmeal fudgies, just to name a few.
- Made with dates, almond meal, cocoa powder and coconut oil, 4-Ingredient No-Bake “Brownies” are gluten-free and really easy to make.
I went over this internet site and I believe you have a lot of fantastic info, saved to fav (:.
Can you omit/substitute the sauerkraut?
Hi Amelia, Can’t say for sure since we’ve never tried. If you decide to experiment, be sure to let us know how it turns out!
These are so good, however I beleive the calculations are incorrect. it is about 150 calories for each mini cupcake. I dont have my weight watchers point finder with me right now, however I don’t think it is 2 points. Bour are they good
Hi Joanne, We found this recipe in Weight Watchers magazine. I think it was the holiday issue (nov/dec 2014). It’s also on the Weight Watchers website where it’s shown as 2PP 🙂
Peter gifted us with several of these moist and delicious German chocolate mini cupcakes. Boy are they yummy with deep dark chocolate flavor, but not too sweet. A wonderfully indulgent 2 points treat that I plan on making too.