Beet Chocolate Cupcakes

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Beet Chocolate Cupcakes
Honesty or secrecy will be your dilemma with these moist, tender, rich chocolaty cakes because if you don’t tell that they are made with beets, no one will ever know.
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Print
Beet Chocolate Cupcakes
Honesty or secrecy will be your dilemma with these moist, tender, rich chocolaty cakes because if you don’t tell that they are made with beets, no one will ever know.
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Ingredients
  • For cupcakes
  • 2 fresh large beets* or one 13.5 oz canned beets
  • cups organic all-purpose flour
  • tsp baking soda
  • ¼ tsp salt
  • 3 oz unsweetened chocolate
  • 3 organic large eggs
  • cups organic granulated sugar
  • 1 cup hazelnut oil
  • 1 tsp vanilla extract
  • ½ cup chocolate chips tossed in 1 TBS flour
  • For icing
  • ¼ cup milk
  • 2 oz unsweetened chocolate coarsely chopped
  • ½ cup organic unsalted butter softened
  • 3 cups organic powdered sugar sifted
  • pinch of salt
Units:
Instructions
For pureed beets
  1. If using fresh beets, preheat oven to 425 °F. Wash beets well and trim tops and bottoms. Place in baking pan with a splash of water, cover and roast for 45-60 minutes until tender.
  2. Cool, then remove skins, cut into smaller pieces and puree in food processor. Canned beets are also fine to use, just open can, drain and puree.
For cupcakes
  1. Preheat oven to 350 °F. Line 2 cupcake pans with liners. Prepare the beets and set aside. These can be prepared ahead and refrigerated until ready to make cupcakes.
  2. Sift together the flour, baking soda, and salt.
  3. Melt chocolate by heating it in the top of a double boiler over warm water using medium heat, stirring until begins to melt. Remove from heat and cover with a paper towel to absorb steam and let stand until completely melted. Stir until smooth and cool slightly.
  4. In a large bowl, beat eggs with whisk just to mix. Then beat in sugar, hazelnut oil, vanilla, melted chocolate (ok if still slightly warm), and pureed beets; whisking to combine after each addition. Add sifted flour mixture and stir until combined. Mix in flour coated chocolate chips.
  5. Using ¼ cup measure, fill cupcake liners with batter. Bake for 18-20 minutes until toothpick inserted into cupcake comes out clean. Let cool in pans on wire rack for 2 minutes, then remove cupcakes and place on racks to cool completely. Prepare icing and ice when cupcakes are completely cooled.
For icing
  1. Warm milk in small saucepan over medium low heat, add chopped chocolate and stir, then remove from heat, cover, and allow chocolate to melt in milk, stir to combine.
  2. In large mixing bowl, beat butter with pinch of salt until soft and fluffy. Add sifted powdered sugar gradually, mixing after each addition. Add milk and chocolate mixture in small amounts, mixing until reach desired consistency.
Recipe Notes

*For 1½ cups beet puree

**Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cupcakes, use organic beets if you can find them and also organic flour, eggs, granulated sugar, powdered sugar, milk and unsalted butter.

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