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.
Get the recipe
Beetroot Chocolate Cupcakes
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 tsp vanilla extract
- 2 cups (200g) all-purpose (plain) flour
- ⅔ cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
For the cardamom icing
- ⅓ cup (80g) butter
- 1 cup (130g) powdered icing sugar
- 1 tbsp milk
- 2 tbsp cocoa powder
- 5 cardamom pods seeds ground in a pestle and mortar
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.