Sauerkraut Chocolate Cupcakes with Shamrock Toppers are such a fun St. Patrick’s Day dessert! No one will be able to guess the gut-healthy ingredient inside!
Sauerkraut in a Cupcake????
I know it sounds totally bizarre, but I promise you cannot taste it at all. I served these cupcakes to friends recently and no one could guess the secret ingredient. The sauerkraut really just improves the texture and helps your gut-health!
Sauerkraut Chocolate Cupcake with Chocolate Toppers Ingredients & Accessories
Dark Chocolate: I prefer dark chocolate, but you can definitely use milk or white chocolate too! I love how ifiProvisions chocolate melts, which is why I typically use this chocolate for molds. I have a 15% off discount (HEALTHYHOLME) if you want to try!
Maple Syrup: Make sure you’re using real maple syrup!
Coconut Milk: I use unsweetened full-fat coconut milk from a can.
Sauerkraut: Any plain sauerkraut works. I recommend squeezing out excess water and finely chopping so there aren’t large pieces in the cupcakes.
Shamrock Printout: I created this page of shamrocks, printed it, and placed on a baking sheet under parchment paper. This makes it easy to create perfect chocolate shamrocks!
Parchment paper: Parchment paper keeps the chocolate from sticking. You can easily peel the shamrocks right off!
Storage Tips
I recommend storing the cupcakes in an air-tight container in the refrigerator. Before serving, it is best to let them sit out for at least 10 minutes to soften.
Other St. Patrick's Day Recipes To Make:
Sauerkraut Chocolate Cupcakes with Shamrock Toppers
Ingredients
Chocolate Cupcake Ingredients
- 2 tbsp grass-fed butter softened
- 3/4 cups monkfruit sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 3/4 cup coconut milk
- 1 cup gluten-free flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup unsweetened cacao powder
- dash of sea salt
- 1/3 cup packed sauerkraut drained and finely chopped
Cream Cheese Frosting Ingredients
- 8 oz cream cheese
- 3 tbsp maple syrup
- 3 tbsp grass-fed butter melted
Instructions
- Preheat the oven to 350F. Line a cupcake pan with 10 liners.
- Mix together the butter, egg, vanilla, and coconut milk. Add in the flour, baking powder, baking soda, cacao powder, sauerkraut, and salt. Mix completely and then divide the batter between the 10 cupcake liners. The batter should go about 3/4 of the way up the liner.
- Bake for 20 minutes, or until toothpick comes out clean.
- While baking, blend together the cream cheese, maple syrup, and butter. Add to a piping bag, if desired. If wanting to make the shamrock toppers, print out shamrocks, cover with parchment paper, fill with dark chocolate and place in the freezer for 5 minutes to set.
- Once the cupcakes have cooled, top with frosting and chocolate shamrock, if desired.
Notes
