Chocolate Beetroot Cupcakes are a rich, moist, and surprisingly wholesome dessert that combines deep chocolate flavor with the natural sweetness and color of beets. While the idea of adding vegetables to a cupcake may sound unusual, beetroot is a classic baking ingredient that enhances texture, moisture, and color without overpowering the chocolate taste. These cupcakes are soft, fudgy, and beautifully tinted with a natural reddish hue, making them both delicious and visually appealing.
Why Use Beetroot in Chocolate Cupcakes?
Beetroot plays a unique role in baking. When pureed, it adds moisture similar to oil or butter, helping create a tender crumb. Its mild sweetness complements cocoa perfectly, deepening the chocolate flavor rather than competing with it. In addition, beetroot gives these cupcakes a naturally rich color, eliminating the need for artificial food dyes.
These cupcakes are ideal for anyone looking to try a creative twist on classic chocolate baking or to subtly incorporate vegetables into desserts.
Ingredients
For the Cupcakes
- 1 cup cooked beetroot, peeled and pureed
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup buttermilk (or milk with a little vinegar)
- 1 teaspoon vanilla extract
For the Chocolate Beetroot Frosting
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons beetroot puree
- 2 oz melted dark chocolate (cooled)
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Beetroot
Cook whole beets in boiling water until tender, about 30 minutes. Once cooled, peel off the skins and blend the beetroot into a smooth puree. Set aside.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 4: Mix the Wet Ingredients
In another bowl, whisk the eggs and sugar until light and slightly thickened. Add the vegetable oil, beetroot puree, buttermilk, and vanilla extract. Mix until smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Gently fold until just combined. Avoid overmixing to keep the cupcakes soft.
Step 6: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool Completely
Remove the cupcakes from the oven and let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Making the Frosting
Step 8: Prepare the Frosting Base
Beat the softened butter and cream cheese together until smooth and creamy.
Step 9: Add Flavor and Color
Gradually add powdered sugar, followed by the beetroot puree, melted chocolate, and vanilla extract. Beat until fluffy and well combined.
Step 10: Frost the Cupcakes
Once the cupcakes are fully cooled, frost them using a piping bag or spatula. Chill briefly if the frosting feels too soft.
Serving and Storage Tips
- These cupcakes taste even better the next day as the flavors deepen.
- Store them in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature before serving for the best texture and flavor.
Final Thoughts
Chocolate Beetroot Cupcakes are proof that vegetables can belong in desserts in the most delicious way. Moist, rich, and naturally colored, they offer a unique twist on classic chocolate cupcakes while remaining indulgent and satisfying. Perfect for special occasions or everyday baking, these cupcakes are sure to surprise and impress.