Ingredients:
Serves 24, 1 cupcake per serving
4 sprays non-stick cooking spray
2/3 C all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp black coffee, hot
3 Tbsp unsweetened cocoa powder
1/3 C low-fat buttermilk
3 Tbsp unsalted butter, softened
1/2 C )sugar
1 large egg
1 tsp vanilla extract
1/2 C low sodium sauerkraut, rinsed, drained, finely chopped
1/4 C pecans, chopped
1/4 C sweetened coconut flakes, frosting
1/3 C fat free evaporated milk
2 tsp cornstarch
1/4 C light brown sugar, packed
1/8 tsp salt
1/2 tsp vanilla extract
Directions:
Preheat oven to 350 F degrees. Spray a 24 cup mini muffin pan with cooking spray.
In a small bowl, whisk flour, baking powder, baking soda, and salt.
In a medium bowl, combine coffee and cocoa powder, until dissolved. Whisk in buttermilk.
In a large bowl, with an electric mixer, on medium high speed, beat butter and sugar until light and fluffy.
Add egg and vanilla. Beat to combine.
Alternately add flour mixture and cocoa mixture to butter mixture until just combined. Fold in sauerkraut.
Evenly spoon batter into muffin pan.
Bake for 12 to 15 minutes, or until a toothpick inserted in center comes out clean.
Let cupcakes cool completely before frosting.
Reduce oven temperature to 300 F degrees. Spread pecans and coconut on a baking sheet. Toast for 5 to 6 minutes, or until lightly browned. Cool and set aside.
In a small saucepan, whisk evaporated milk, cornstarch, brown sugar, and salt, over medium-high heat. until bubbling.
Continue to cook until thickened. Stir in vanilla extract and 1/4 C coconut mixture.
Cool to room temperature and spread evenly over cupcakes.
Sprinkle with remaining coconut mixture before serving.
