German Chocolate Cupcakes

Preheat oven to 350ºF and mist two 12-cup muffin tins with cooking spray (or line with paper liners). In a strainer, rinse sauerkraut under cold running water, then wring dry and chop coarsely; set aside. Purée pears with their liquid in a blender or food processor until smooth; set aside.

Combine cake mix, half the puréed pears and the eggs in a large bowl with an electric mixer on low speed for 30 seconds. Increase speed to high and beat for 2 minutes more, or until the batter is thick and smooth; fold in the sauerkraut.

Pour batter into prepared pans and bake for 18 to 20 minutes, or until a toothpick inserted into a cupcake comes out with just a few moist crumbs. Cool cupcakes in pans for 10 minutes, then remove to wire rack to cool completely.

Meanwhile, prepare frosting: Whisk condensed milk, remaining puréed pears, applesauce and cornstarch in a medium saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.

Remove from heat and stir in butter, vanilla and almond extracts, coconut and pecans; set aside to cool. Spoon cooled frosting onto cupcakes.