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Chocolate Beetroot Cupcakes Recipe

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3.9 from 8 reviews

  • Author: Eliza
  • Total Time: 1 hour 5 minutes
  • Yield: 20 servings

Description

Delicious and moist Chocolate Beetroot Cupcakes combining rich cocoa with the natural sweetness and vibrant color of pureed beets, topped with a creamy beet-infused cream cheese frosting. Perfect for a unique dessert that adds a healthy twist to classic chocolate cupcakes.

Ingredients

Cupcakes

  • 3/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 1/2 cup granulated sugar
  • 1/2 cup cocoa powder
  • 2 cups pureed cooked beets (about 4 medium beets)
  • 1 tsp vanilla extract

Beet Puree

  • 5 medium beets (for boiling and pureeing)

Frosting

  • 1 1/2 cup unsalted butter (room temperature)
  • 8 oz cream cheese (room temperature)
  • 5 cups powdered sugar
  • 1/2 cup pureed cooked beet (about 1 medium beet)
  • 1/2 cup semi-sweet chocolate, melted

Instructions

  1. Prepare Beets: In a medium saucepan, boil 5 whole beets at a light boil for 30 minutes or until a knife easily pierces the center. Remove from water, allow to cool, then peel off skins by hand and trim stems and tails.
  2. Puree Beets: Using a food processor, puree all 5 cooked and peeled beets until smooth. Set aside.
  3. Mix Wet Ingredients: In a large bowl, combine vegetable oil, eggs, granulated sugar, 2 cups of the beet puree, vanilla extract, and buttermilk. Mix well until fully incorporated.
  4. Add Dry Ingredients: Sift together flour, baking powder, salt, and cocoa powder. Gradually add the dry mixture to the wet ingredients, mixing gently to form a smooth batter without overmixing.
  5. Fill Cupcake Liners: Spoon the batter into cupcake liners, filling each about 3/4 full (leave roughly 1/4 inch space at the top to allow room for rising).
  6. Bake Cupcakes: Place the cupcake tray in a preheated oven at 350°F (175°C). Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and dry.
  7. Cool Cupcakes: Remove cupcakes from the oven and let them cool completely on a wire rack before frosting.
  8. Make Frosting: In the bowl of a stand mixer, beat the softened butter and cream cheese on high speed until soft and fluffy, about 2-3 minutes.
  9. Add Powdered Sugar: Gradually add powdered sugar to the butter and cream cheese mixture and beat on low speed until combined and smooth.
  10. Incorporate Beet Puree and Chocolate: Add 1/2 cup of pureed cooked beet and the melted semi-sweet chocolate to the frosting. Whisk until fully combined and evenly colored.
  11. Chill Frosting: If the frosting is too soft, refrigerate it for a few minutes to firm up to a spreadable consistency.
  12. Frost Cupcakes: Once cupcakes are completely cool, frost generously with the beet-chocolate cream cheese frosting.
  13. Serve and Enjoy: Serve the cupcakes fresh and enjoy the moist, chocolatey beets enhanced flavor.

Notes

  • Make sure to let the cupcakes cool fully before frosting to prevent the frosting from melting.
  • You can substitute buttermilk with yogurt mixed with a bit of lemon juice if unavailable.
  • For a deeper chocolate flavor, use high-quality cocoa powder.
  • Store frosted cupcakes in the refrigerator and bring to room temperature before serving for best texture.
  • Beet puree adds moisture and a subtle sweetness, making these cupcakes uniquely rich and colorful.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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