- 2 ¼ cups sifted all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup water
- ⅔ cup sauerkraut, rinsed, drained and finely chopped
- ½ cup shortening
- ⅔ cup unsweetened cocoa powder
- 3 cups sifted confectioners’ sugar
- ⅓ cup whole milk, plus 1 tablespoon
- 1 teaspoon pure vanilla extract
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Preheat oven to 350°F. Grease or line two cupcake pans with 20 paper liners.
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In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; set aside.
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In bowl of stand mixer fitted with whisk, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
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Add dry mixture and water alternately, beating on low speed after each addition just until combined. Stir in sauerkraut.
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Fill cups 2/3 full. Bake 20 – 22 minutes or until a wooden pick inserted into the center comes out clean. Cool cupcakes in pans on rack 10 minutes. Transfer cupcakes to rack to cool completely.
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In bowl of stand mixer fitted with whisk, beat shortening and cocoa on medium speed until fluffy. Add confectioners’ sugar and 1/3 cup milk alternately, beating well after each addition. Stir in vanilla and beat until light and fluffy. Add 1 tablespoon milk, if needed to reach spreading or piping consistency.
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Tip: Scoop the batter with a standard ice cream scoop.
Note: Batter may also be baked in greased 13” x 9” x 2” baking pan. Bake in 350°F oven 35 minutes or until cake tests done. Cool in pan on rack.
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NUTRITION INFORMATION PER SERVING (1 Cupcake with frosting, 96g): 300 calories, 110 calories from fat, 12g total fat, 5g saturated fat, 0g trans fat, 45mg cholesterol, 180mg sodium, 46g total carbohydrate, 1g dietary fiber, 33g sugars, 3g protein, 22mcg folate, 0mg vitamin C, 1mg iron.
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Looking for more cupcake recipes? Check out this Strawberry Cream Chocolate Cupcake and Banana Cupcake!