Chocolate Sauerkraut Cupcakes With Whipped Chocolate Ganache

4 faves
More from this source
An Edible Mosaic

Comments

Add a comment

Ingredients

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)

You might also like

Dark Chocolate Cupcakes With Peanut Butter Mous...
Bakers Royale
Super Soft Chocolate Cupcakes With The Best Cho...
Joy The Baker
Life By Chocolate Cupcakes
The Pioneer Woman
Chocolate Cupcakes With Oreo Cream Cheese Frosting
Foodess
Chocolate Coffee Cupcakes With Coconut Frosting
Steamy Kitchen
Chocolate Beer Cupcakes With Irish Whiskey Butt...
Chef Chloe Coscarelli
Chocolate Cupcakes With Cocoa Mascarpone Frosting
Sprouted Kitchen
Chocolate Cupcakes With A White Chocolate Rasbe...
My Baking Addiction
Chocolate Cupcakes With Peanut Butter Frosting
My Baking Addiction
Dark Chocolate Cupcakes With Chocolate Chambord...
Bakers Royale