These tasty little 2-bite mini double German chocolate cupcakes have quickly become one of my all-time favorites.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Servings: 24
Calories: 73
Author: Peter | Simple Nourished Living
Ingredients
For the Chocolate Cupcakes
⅔cupall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
3tablespoonshot coffee
3tablespoonsunsweetened cocoa powder
⅓cuplow fat buttermilk
3tablespoonsunsalted butter, at room temperature
½cupgranulated sugar
1large egg
1teaspoonvanilla
½cuplow-sodium sauerkraut, rinsed, drained and finely chopped
For the Coconut-Pecan Frosting:
¼cupchopped pecans
¼cupsweetened dried coconut flakes
⅓cupfat free evaporated milk
2teaspoonscornstarch
¼cuppacked light brown sugar
⅛teaspoonsalt
½teaspoonvanilla
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, 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 ¼ cup of coconut and pecan mixture. Cool frosting to room temperature before spreading evenly over cupcakes. Sprinkle remaining coconut pecan mixture over cupcakes.
Recipe Notes
Serving size: 1 mini cupcakeClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Double German Chocolate Mini Cupcakes Recipe
Amount Per Serving (1 cupcake)
Calories 73Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 11g4%
Fiber 1g4%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.