Chocolate Beet Cupcakes
Baking with beets? YES. These Chocolate Beet Cupcakes with vanilla icing are rich, moist and full of chocolate flavour!
If you’re looking for a new recipe to enjoy beets, why not try these Chocolate Beet Cupcakes? They’re a delicious twist on a classic chocolate cupcake.
Beets + Chocolate
I love beets, so when I saw this recipe for Chocolate Beet Cupcakes in the magazine Chatelaine, I knew I had to try it. I needed to know what beets in a chocolate cupcake would be like…and also I love the idea of disguising superfoods in desserts. If my kids love them and they don’t know there are beets in the cupcake they’re eating, I’m all for it!
 Seriously though, look at the colour of this batter! So pretty. |
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So, what do they taste like?
These Chocolate Beet Cupcakes are rich, moist and full of delicious chocolate flavour! And yes, you can taste the beets…they add a little earthy flavour to the cupcakes. If you like beets, then you know that taste…and works in these cupcakes. They’re tasty!
Recipe Tips:
- Beets: You can use canned or cooked fresh beets too (peeled and cooled)!
- Cocoa Powder: Use a high quality cocoa powder for maximum chocolate flavour (like a Dutch processed cocoa)
- Let them rest. We found these cupcakes tasted better after they sat for a couple of hours. Letting them rest allows the flavours to come together.
- Add icing. Without a doubt, icing is a must! The icing adds a nice, sweet contrast to the cupcake. I just used a pre-made vanilla frosting for these cupcakes, but you can use a homemade frosting (vanilla or chocolate both work). This Marshmallow Buttercream or Cream Cheese Frosting would be delicious too!
- Frosting Tip! Save a little of the beet juice from the can, and add it to the vanilla frosting to make a nice pink icing!
Chocolate Beet Cupcakes
These Chocolate Beet Cupcakes with vanilla icing are rich, moist and full of chocolate flavour!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Cupcakes
- Method: Baking
Ingredients
Chocolate Beet Cupcakes:
- 1 – 398 mL can rosebud beets (or fresh – see tips)
- 1 1/4 cup flour
- 1/4 cup cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 1/4 cup canola oil
- 1 egg
- 1 tsp vanilla
- 1/2 cup buttermilk
Frosting:
- 1 container of pre-made vanilla icing
- Or you can make a small batch of this Chocolate Buttercream
Instructions
- Preheat your oven to 350 degrees F.
- Drain the beets. Rinse and pat dry. Puree in a blender or food processor. Set aside.
- Whisk together the flour, cocoa, baking powder, soda and salt. Set aside.
- Beat the sugar and oil for about 2 minutes.
- Add the egg. Beat.
- Then stir in the pureed beets and vanilla.
- Gradually beat in 1/3 of the flour mix, then 1/2 buttermilk. Repeat until all combined.
- Divide batter into 12 muffin cups (filling each cup about 3/4 full).
- Bake in a preheated 350 degree F oven for about 20-25 minutes.
- Cool in pan for 15 minutes, then remove to a rack to cool completely before icing.
Keywords: chocolate beet cupcakes
More Delicious Beet Recipes to try:
- Pickled Beets
- Apple Beet Slaw
- Foil Beets (great for the barbecue or campfire)
- Slow Cooker Beets
- Strawberry Beet Salad
- Grain Salad with Roasted Beets
- Easy Borscht
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Have a delicious day!
Not so much loving beets, but I LOVE the way you frosted them. SO pretty!
ok.. so they look gorgeous, but I am afraid, very very afraid. : )
I just so happen to adore beets! And the cakes look magnificent. 🙂
i think that sounds like a good combination actually! i agree- great photos!
these are beet-u-tiful… i am so into beets and i am so making these! thanks,
malia
http://www.yesterdayontuesday.com
The look wonderful, the icing is really beautiful! Thank you for sharing the recipe.
Jeanne fron Siberia
You definitely did a great job decorating these cupcakes, that’s for sure! 😉
What a great idea and you’re right, the color is pretty!! If you get a sec, pop on over to Foodie Friday and link up! Oh, and I found you at Blue Cricket Design. 🙂
I had a chocolate beet cake that was out of this world, but a bakery made it. I think I would try this with fresh beets which might make a difference. They look so pretty! A new follower & added you to Google+ Theresa @ DearCreatives.com
I really wanted to make these, but I was too worried of messing it up because there is no instructions on how many beats to use if using fresh beets. I have no idea how many beats I would need to be the equivalent of a 796 mL can of beets.
Reminder to self, dictation does not know the difference between beats and beets 🤣
Hi! If I were to make these with fresh beets, this is what I would do. I would peel and cook about 2 1/3 cups of 1 inch chunks of beets. I know that might not really help, but I can’t say for sure how many beets to use (just because they’re all such different sizes), so I have to say 1 inch chunks (so it’s similar to what comes in a can of small beets).
Also, I’m assuming you’re doubling the batch (just because you mentioned 796 mL).