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Home » Recipes » Vegetable Desserts

Beetroot Chocolate Cupcakes

Published: Jun 26, 2013 · Modified: Jun 10, 2020 by Kate Hackworthy · 9 Comments

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

Frosted cupcakes on a table.

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. 

Frosted cupcake on a table next to two beets.

Get the recipe

 

📖 Recipe

Frosted cupcakes on a table.

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 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 12
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.

 

 

 

 

 

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Comments

    5 from 8 votes (4 ratings without comment)

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    Recipe Rating




  1. Kate Hackworthy

    July 30, 2024 at 7:29 pm

    5 stars
    The whole family loved this recipe!

    Reply
  2. Saadat

    June 27, 2023 at 12:36 am

    5 stars
    My daughter is going to make these in school for food tech and she’s very excited she says that she’s used your recipes before and they have been spectacular.

    Reply
  3. sarah hill wheeler (@hill_wheeler)

    April 27, 2015 at 7:51 pm

    5 stars
    I made these today and they turned out very nice indeed, couldn't really taste the beetroot but they definitely added a richness to the cakes. I cut down on the sugar a bit and upped the vanilla and cocoa and it all worked fine. I iced four (not big on icing) and they were very nice indeed, but I am going to try Lisa's buttercream suggestion as trying to cut right back on the sugar (in my version I added cream cheese and added less icing sugar, but am going to try without!).

    Reply
  4. Lisa

    December 12, 2013 at 5:37 pm

    Wow, those look great. I think I will finally try baking with beets (I have recently tried making pumpkin recipes with cooked carrots and that went well). Looks like I will definitely cut down on the sugar and use my go-to buttercream (just butter and agave nectar and a tsp alcohol) with the cardamom. Keep up your interesting blog!

    Reply
    • Kate Veggie Desserts

      December 13, 2013 at 8:14 pm

      That icing sounds lovely! Let me know how your further adventures in vegetable desserts goes. 🙂

      Reply
  5. Food to Fitness

    December 11, 2013 at 4:41 am

    These look delicious. Thanks for the wonderful recipe.

    Reply
    • Kate Veggie Desserts

      December 11, 2013 at 7:06 am

      Thanks!

      Reply
  6. Kate Veggie Desserts

    December 03, 2013 at 1:41 pm

    Hi Emma, thanks for letting me know how they turned out! This is one recipe where I've left all the naughties in. Often I reduce the fat and sugar quite a bit. You could definitely make those changes. Also, you could increase the vanilla by 1/2 a teaspoon as it can compensate for using less sugar, too. 🙂

    Reply
  7. Emma

    December 03, 2013 at 11:00 am

    Hi! I used this recipe for a bake sale at work and they were really popular - the only thing I wasn't too sure on was the amount of sugar...? 250g seems so much and they were quite sweet, not one for messing around with recipes but what are your thoughts on if I upped the coco powder and decreased the amount of sugar? Many thanks! Love all your recipes, very inspirational. Emma

    Reply

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Kate Hackworthy in the kitchen

Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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