Oh yes, I did!!
Joanne from Eats Well with Others announces that this month, for Regional Recipes, we're going to Germany. I'm good with that, so I start browsing for recipes.
That's when I saw it.
Sauerkraut Chocolate Cake. Really?! Should I?! Could I?! Would I?! Oh, yes. I totally would. They deserved it.
Who? My family.
Now, don't get me wrong. I LOVE my family dearly. It's just their narrowminededness about food drives me crazy! (yes, I know, I invented a new word). I'm tired of having to give a list of ingredients before they taste something.
Plus, sauerkraut has been kinda like a private joke in this family for a long, long time. Long story short, my family is obsessed with Weird Al and he sings an 11 minute song called Albuquerque where he protests his hatred for sauerkraut and my kids have this song memorized. Yes, they memorized an 11 minute song about sauerkraut.
So I made them sauerkraut cupcakes. Seriously, the stress from the week just vanished as I saw them gobble them up and literally fight over the last one.
Should I have felt bad for enjoying this deceit THAT much? Maybe.
The cupcakes were delicious. Seriously tasty. They were a bit crumbly but I think that was my fault as I accidentally melted the butter instead of just softening it, I think that changed the texture.
They were super chocolaty and one of the best chocolate cupcakes I've ever had. I didn't eat mine with frosting, I really wanted to taste the cake and there was no hint of anything different. Just chocolate.
Oh and yes, I did eventually tell the family what the secret ingredient was. After the cupcakes were gone. Oh, you should have seen their faces...
Chocolate Sauerkraut Cupcakes Recipe
Recipe from Allrecipes
3/4 cup drained and chopped sauerkraut
1 1/2 cups buttermilk
2/3 cup butter
1 3/4 cups packed brown sugar
2 tsp. vanilla
2/3 cup cocoa powder
2 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350. Grease and flour a 9 x 13 in pan or cupcake pan, as I did. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
Pour batter into pan or 3/4 full with cupcakes. Bake in 9 x 13 pan for about 45 minutes or about 25 minutes for cupcakes or until toothpick inserted comes out clean. Cool and frost.
German chocolate frosting would have been perfect but I only had chocolate on hand.