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Chocolate Beetroot Cupcakes Recipe

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★★★★★

4.9 from 59 reviews

Delight in these moist and rich Chocolate Beetroot Cupcakes, where the natural sweetness and earthiness of pureed beets perfectly complement the deep cocoa flavor. Topped with a creamy beet-infused chocolate cream cheese frosting, these cupcakes offer a unique twist on classic chocolate treats, adding moisture and a subtle vegetable boost for a healthier indulgence.

Ingredients

Scale

Cupcake

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

Frosting

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

Instructions

  1. Cook the Beets: In a medium saucepan, boil 5 whole beets at a light boil for 30 minutes or until the centers are soft when pierced with a knife. Remove from water, let cool, then peel off the skins with your fingers and trim the stems and tails.
  2. Puree the Beets: Place the cooked and peeled beets into a food processor and blend until smooth. Set aside 2 cups of this puree for the cupcake batter and ½ cup for the frosting.
  3. Make the Cupcake Batter: In a large mixing bowl, combine the vegetable oil, eggs, sugar, 2 cups of beet puree, vanilla extract, and buttermilk. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
  4. Fill Cupcake Liners: Line a cupcake pan with liners and fill each about ¾ full, leaving about ¼ inch from the top to allow room for rising.
  5. Bake the Cupcakes: Preheat the oven to 350°F (175°C). Bake the cupcakes for 20-25 minutes or until a toothpick inserted in the center comes out clean or dry. Remove from oven and allow to cool completely on a wire rack.
  6. Prepare the Frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter and cream cheese on high speed until fluffy and smooth.
  7. Add Sugar and Beet Puree: Lower the speed and gradually add the powdered sugar, mixing until combined and soft in texture. Then incorporate the ½ cup beet puree and the melted semi-sweet chocolate, whisking until fully blended.
  8. Chill Frosting if Needed: If the frosting is too loose for piping, refrigerate it for a few minutes until it firms up to a spreadable consistency.
  9. Frost the Cupcakes: Once cooled, frost each cupcake generously with the beet-chocolate cream cheese frosting. Serve and enjoy this moist and uniquely flavored treat!

Notes

  • Boiling beets until tender is crucial to achieving a smooth puree for both the batter and frosting.
  • Allow cupcakes to cool fully before frosting to prevent the frosting from melting.
  • Refrigerating the frosting briefly helps to firm it up for easier application.
  • This recipe yields approximately 12-16 cupcakes depending on cupcake liner size.
  • Using fresh beets imparts natural sweetness; canned or pre-cooked beets can be used but adjust moisture accordingly.
  • For a deeper chocolate flavor, use Dutch-processed cocoa powder.
  • Leftover cupcakes can be stored in an airtight container refrigerated for up to 3 days.

Keywords: Chocolate Beetroot Cupcakes, beetroot cupcakes, chocolate cupcakes with beets, chocolate cream cheese frosting, healthy cupcakes, vegetable infused dessert

Find it online: https://mixitwitjoe.com/chocolate-beetroot-cupcakes-recipe/