Introduction

These chocolate beetroot cupcakes are a deliciously moist treat with a subtle earthy sweetness from the beets. They combine rich cocoa flavor with vibrant natural ingredients, making for a unique and delightful dessert.

A dark chocolate cupcake sits at the center with a deep red swirl of thick, smooth frosting on top, shaped in multiple curved layers that twist upward like a soft peak. The cupcake liner is white with red streaks, partially peeled down, showing the rich, dark brown cake inside. Behind it, blurred but visible, are two more cupcakes with the same red frosting. The cupcake is placed on crumpled white paper on a white marbled surface, with soft light highlighting the creamy texture of the frosting photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup vegetable oil
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2 eggs
1 cup buttermilk
1 ½ cups sugar
½ cup cocoa powder
2 cups pureed cooked beets (about 4 beets)
1 teaspoon vanilla extract

For the frosting:

1 ½ cups butter
8 oz cream cheese
5 cups powdered sugar
½ cup pureed cooked beets (about one beet)
½ cup semi-sweet chocolate, melted

Instructions

Step 1: In a medium saucepan, boil all 5 beets and keep them at a light boil for 30 minutes or until the centers are soft. Remove the beets and let them cool. Once cooled, peel off the skins with your fingers and trim the stems and tails.
Step 2: Puree all 5 cooked beets in a food processor until smooth. Set aside.
Step 3: In a large bowl, combine the vegetable oil, eggs, sugar, 2 cups of the pureed beets, vanilla extract, and buttermilk.
Step 4: Add the flour, baking powder, salt, and cocoa powder to the wet ingredients and mix until just combined.
Step 5: Line a cupcake pan with liners and fill each about ¾ full, leaving approximately ¼ inch at the top.
Step 6: Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cupcakes to cool completely before frosting.
Step 8: To make the frosting, whisk together the butter and cream cheese in a stand mixer on high speed until light and fluffy.
Step 9: Gradually add the powdered sugar on low speed until smooth and combined.
Step 10: Add the remaining ½ cup of pureed beets and the melted chocolate, then whisk until well incorporated.
Step 11: Refrigerate the frosting for a few minutes if it needs to firm up before spreading.
Step 12: Frost the cooled cupcakes and enjoy!

Tips & Variations

For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar as a quick alternative.
Adding a pinch of cinnamon or espresso powder to the batter enhances the chocolate notes.
Store the frosting in the refrigerator if not using immediately to keep it fresh and firm.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

A chocolate cupcake with deep red frosting swirled in a tall spiral on top, the cake is dark brown and set in a white paper liner with red tint near the base. On top of the frosting, a dark red dried flower slice is placed standing upright. The cupcake is resting on crumpled white paper, with red cupcake liner pieces and crumbs scattered around. In the background, blurred stacks of white plates are visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do the beets affect the taste of the cupcakes?

The beets add natural moisture and a subtle earthy sweetness without overpowering the chocolate flavor, making the cupcakes moist and tender.

Can I use raw beets instead of cooked ones?

It’s best to cook the beets until soft before pureeing to ensure a smooth texture and to mellow their flavor. Raw beets can be tough and may alter the batter consistency.