Sauerkraut Chocolate Cupcakes with Shamrock Toppers
You would never be able to guess the gut-healthy secret ingredient in these chocolate cupcakes! The shamrock chocolate toppers make these cupcakes extra special for St. Patrick's Day!
Servings: 10 cupcakes
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
These are best stored in the refrigerator. I recommend letting them sit out on the counter for 10 minutes before serving.