Chocolate Sauerkraut Cupcakes With Whipped Chocolate Ganache

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An Edible Mosaic


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1 (27 oz/765 g) can sauerkraut

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon powdered instant coffee

1 3/4 cups sugar

3 large eggs

2 cup milk

1/2 cup canola oil

1 teaspoon pure vanilla extract

Butter (a trick for the pan)

1/4 cup chopped pecans (for topping)

1/4 cup unsweetened, desiccated coconut (for topping)

3/4 lb good quality semisweet chocolate, chopped (I like to use 60% cacao)

1 1/2 cups heavy cream

4 tablespoons butter

Pinch of powdered instant coffee

3/4 cup powdered sugar (optional)

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