These tasty little 2-bite mini double German chocolate cupcakes have quickly become one of my all-time favorites.
Author: Peter
Recipe type: Dessert
Serves: 24
INGREDIENTS
⅔ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons hot coffee
3 tablespoons unsweetened cocoa powder
⅓ cup low fat buttermilk
3 tablespoons unsalted butter, at room temperature
½ cup granulated sugar
1 large egg
1 teaspoon vanilla
½ cup low-sodium sauerkraut, rinsed, drained and finely chopped
Coconut-Pecan Frosting
¼ cup chopped pecans
¼ cup sweetened dried coconut flakes
⅓ cup fat free evaporated milk
2 teaspoons cornstarch
¼ cup packed light brown sugar
⅛ teaspoon salt
½ 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, 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.
COOK'S NOTES
Nutritional Estimates Per Serving (1 cupcake): 73 calories, 3 g fat, 11 g carbs, 1 g fiber, 1 g protein and 2* Weight Watchers PointsPlus, 3 SmartPoints
Source: simple-nourished-living.com
Author: Peter
Recipe type: Dessert
Serves: 24
INGREDIENTS
⅔ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons hot coffee
3 tablespoons unsweetened cocoa powder
⅓ cup low fat buttermilk
3 tablespoons unsalted butter, at room temperature
½ cup granulated sugar
1 large egg
1 teaspoon vanilla
½ cup low-sodium sauerkraut, rinsed, drained and finely chopped
Coconut-Pecan Frosting
¼ cup chopped pecans
¼ cup sweetened dried coconut flakes
⅓ cup fat free evaporated milk
2 teaspoons cornstarch
¼ cup packed light brown sugar
⅛ teaspoon salt
½ 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, 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.
COOK'S NOTES
Nutritional Estimates Per Serving (1 cupcake): 73 calories, 3 g fat, 11 g carbs, 1 g fiber, 1 g protein and 2* Weight Watchers PointsPlus, 3 SmartPoints
Source: simple-nourished-living.com
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