Beetroot chocolate cupcakes are rich, moist and decadent. I've added less sugar and fat, but they're still a wonderful treat.

This recipe makes deliciously moist, moreish cupcakes.

Adding beetroot, like most vegetables, makes them last ages without drying out and these ones lasted for four days and still never got crumbly.

The beetroot can't be tasted but adds a nice richness to the chocolate.

I iced these ones with chocolate cardamom icing (see below for recipe). It's rich and full of warm flavours.

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📖 Recipe

Beetroot Chocolate Cupcakes

Kate Hackworthy | Veggie Desserts

These easy chocolate cupcakes have pureed beetroot in them! A tasty hidden veg dessert. Cardamom-infused frosting makes them even more special.

5 from 8 votes

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Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine American

Servings

Calories 304 kcal

Ingredients

For the cupcakes

10 oz (300g) cooked beetroot vacuum packed without vinegar is easiest
½ cup (125g)butter at room temp
½ cup (100g) sugar
3 eggs
1 teaspoon vanilla extract
2 cups (200g) all-purpose (plain) flour
⅔ cup (75g) unsweetened cocoa powder
2 teaspoon baking powder
¼ teaspoon salt

For the cardamom icing

⅓ cup (80g) butter
1 cup (130g) powdered icing sugar
1 tablespoon milk
2 tablespoon cocoa powder
5 cardamom pods seeds ground in a pestle and mortar

Instructions

For the cupcakes

Preheat the oven to 170C/340F. Line muffin cups.
Puree the drained beetroot in a food processor or with a hand held stick blender until smooth.
In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the eggs, one at a time. Add the beetroot and vanilla and mix well.
In another bowl, sift together the flour, cocoa, baking powder and salt.
Add the dry ingredients to the beetroot mixture, in thirds, and mix well.
Pour the batter into the prepared muffin tin and bake for approximately 25 minutes or until an inserted skewer comes out clean.

For the icing

Beat together the butter and icing sugar until fluffy. Add in the milk, cocoa powder and ground cardamom seeds. Blend well.

Nutrition

Calories: 304kcalCarbohydrates: 41gProtein: 5gFat: 15gSaturated Fat: 6gCholesterol: 55mgSodium: 220mgPotassium: 298mgFiber: 3gSugar: 20gVitamin A: 563IUVitamin C: 1mgCalcium: 65mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

Comments

5 from 8 votes (4 ratings without comment)

Beetroot Chocolate Cupcakes

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📖 Recipe