Chocolate Beetroot Cupcakes
These beetroot cupcakes are basically like a natural red velvet...rich, chocolaty, tender, and exceptionally moist! They have a delicious beet flavor and a beautiful deep red color. These beetroot cupcakes are generously frosted with a beet and chocolate cream cheese frosting. The color alone will make you fall in love with them!
Ingredients
cupcake
- ¾ cup vegetable oil
- 2 cups flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 ½ cup sugar
- ½ cup coco powder
- 2 cups pureed cooked beets (about 4 beets)
- 1 teaspoon vanilla
Frosting
- 1 ½ cup butter
- 8 oz cream cheese
- 5 cups powdered sugar
- ½ cup pureed cooked beets (about one beet)
- ½ cup semi sweet chocolate melted
Instructions
Cupcake
- In a medium sauce pan, boil all 5 beets. Keep at a light boil for 30 minutes or until the center is soft. Take them out and let them cool. Once cooled peel the skin off with your fingers and cut off the stem and tail of each beet.
- In a food processor puree all 5 beets. Set aside.
- In a large bowl combine your oil, eggs, sugar, 2 cups of your pureed beets, vanilla, and buttermilk. Add your flour, baking powder, salt, and cocoa powder
- Place batter in your cupcake liners filling them to the top (leaving about ¼ inch at the top).
- Bake cupcakes at 350 degrees for 20-25 minutes or until the centers come out dry.
- Let cupcakes cool.
Frosting
- In the bowl of a stand mixer whisk you butter and cream cheese together on high, until soft and airy.
- Add your powdered sugar and mix on low until combined and soft
- Add your ½ cup of pureed beets and your melted chocolate.
- Whisk until combined.
- You may need to refrigerate the frosting for a few minutes for it to firm up.
- Frost your cupcakes and enjoy!
Tried this recipe?Let us know how it was!