These tasty little 2-bite mini double German chocolate cupcakes have quickly become one of my all-time favorites.
Author: Peter | Simple Nourished Living
For the Chocolate Cupcakes
3tablespoonsunsweetened cocoa powder
1/3cuplow fat buttermilk
3tablespoonsunsalted butter, at room temperature
1/2cuplow-sodium sauerkraut, rinsed, drained and finely chopped
For the Coconut-Pecan Frosting:
1/4cupsweetened dried coconut flakes
1/3cupfat free evaporated milk
1/4cuppacked light brown sugar
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.