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Chocolate Beet Cupcakes Recipe

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4.3 from 3 reviews

These Chocolate Beet Cupcakes are moist, rich, and uniquely delicious, with the subtle earthiness of beets perfectly complementing the deep chocolate flavor. Topped with a smooth and airy espresso-infused chocolate frosting, these cupcakes make an impressive treat for any occasion, combining the goodness of vegetables with indulgent dessert flavors.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 cupcakes

Ingredients

Cupcakes

  • 15 ounces sliced beets (drained, such as Aunt Nellie’s, not pickled)
  • 1 ¼ cups all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 1/3 cups granulated sugar
  • ½ cup low fat buttermilk
  • 4 tablespoons unsalted butter (melted and cooled slightly)
  • 2 ounces bittersweet chocolate (melted)
  • 2 eggs

Frosting

  • 3 tablespoons milk
  • 2 teaspoons instant espresso powder
  • 2 2/3 cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 6 tablespoons unsalted butter (softened)
  • 1 teaspoon vanilla bean paste
  • Chocolate sprinkles (optional, for topping)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 paper baking cups to prevent sticking and make removal easier.
  2. Puree Beets: Use a food processor to blend the drained beets into a smooth puree, then set this aside to incorporate into the batter later, adding moisture and natural sweetness.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, and salt until thoroughly combined; this ensures even leavening and flavor distribution.
  4. Combine Wet Ingredients: In a separate large bowl, whisk the beet puree, granulated sugar, buttermilk, melted butter, melted bittersweet chocolate, and eggs until the mixture is smooth and homogeneous.
  5. Combine Batter: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined; be careful not to overmix to keep the cupcakes tender.
  6. Fill Muffin Cups and Bake: Evenly distribute the batter among the 12 lined muffin cups, then bake in the preheated oven for 25-27 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Cool Cupcakes: Remove cupcakes from the oven and transfer them to a cooling rack. Allow them to cool completely before frosting to prevent melting the frosting.
  8. Prepare Coffee Mixture: Warm milk in a microwave-safe bowl for about 5 seconds until warm, then stir in the instant espresso powder until dissolved, adding a subtle coffee flavor to the frosting.
  9. Mix Dry Frosting Ingredients: In a medium bowl, whisk together the powdered sugar and unsweetened cocoa powder until well blended to create a smooth chocolate base for the frosting.
  10. Beat Butter and Frosting: Using an electric hand mixer or a stand mixer with a whisk attachment, beat softened butter on high speed until light and smooth. Alternately add the powdered sugar mixture and coffee milk mixture, beginning and ending with the powdered sugar mixture, beating well after each addition to achieve a fluffy texture.
  11. Finish Frosting: Beat in the vanilla bean paste and continue beating on high speed for 1 minute until the frosting is smooth, light, and airy.
  12. Frost Cupcakes: Once cupcakes are fully cooled, pipe or spread the frosting on top evenly. Optionally, sprinkle chocolate sprinkles over the frosting for added texture and decoration.
  13. Storage: Store the finished cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness and moisture.

Notes

  • Be sure to use drained, non-pickled sliced beets to avoid adding unwanted acidity or saltiness.
  • Do not overmix the batter; folding just until combined will keep cupcakes tender.
  • If you prefer a stronger coffee flavor, increase the espresso powder slightly in the frosting.
  • Melted bittersweet chocolate adds richness but can be replaced with good quality dark chocolate if preferred.
  • Chocolate sprinkles on top are optional but add a nice decorative touch and extra texture.
  • Store cupcakes in an airtight container to keep them moist and fresh.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/chocolate-beet-cupcakes-recipe/