CHOCOLATE BEETROOT CUPCAKES

Chocolate Beetroot Cupcakes are a delicious and moist twist on traditional chocolate cupcakes, featuring the natural sweetness and earthiness of beetroot. The addition of pureed beetroot not only enhances the flavor but also keeps the cupcakes tender and moist, while adding a vibrant color to the batter. The rich chocolate flavor is complemented by the subtle undertones of the beetroot, creating a perfect balance of sweetness. These cupcakes are a wonderful way to sneak in some vegetables while satisfying your chocolate cravings. Topped with a creamy chocolate frosting, they make for a decadent yet surprisingly healthy treat.

Ingredients:

For the Cupcakes:

• 1 cup cooked and pureed beetroot (about 2 medium beets)
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup milk (dairy or non-dairy)

For the Frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 2-3 tbsp milk (as needed)
• 1 tsp vanilla extract

Instructions:

1. Prepare the Beets: If you’re starting with whole beets, wash and peel them before boiling or steaming until tender, about 20 minutes. Once cooled, puree the beets in a blender or food processor until smooth. Measure out 1 cup of pureed beetroot for the cupcakes.
2. Make the Cupcake Batter: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat the granulated sugar, brown sugar, eggs, and vegetable oil until smooth. Add the vanilla extract and pureed beetroot, and mix until well combined.
3. Combine the Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.
4. Bake the Cupcakes: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
5. Make the Frosting: While the cupcakes cool, prepare the chocolate frosting. In a medium bowl, beat the softened butter and cocoa powder until smooth. Gradually add powdered sugar, 1 tablespoon of milk at a time, and vanilla extract, beating until the frosting is light and fluffy. If needed, add more milk to reach your desired frosting consistency.
6. Frost the Cupcakes: Once the cupcakes are fully cooled, spread or pipe the frosting on top. Decorate with chocolate shavings, sprinkles, or extra beetroot slices if desired.
7. Serve and Enjoy: Serve these delicious cupcakes as a unique dessert for any occasion. They are a sweet and rich treat with a secret vegetable twist!

Chocolate Beetroot Cupcakes are a delightful combination of rich chocolate and the subtle sweetness of beets, creating a moist, flavorful treat that’s sure to surprise and satisfy.