Beetroot Chocolate Cupcakes
These rich chocolate cupcakes with hidden beetroot have been shared with us by Shanai from Kids Eat by Shanai. They are topped with a light chocolate mousse for an extra lashing of decadence, which is made using a canned whipped cream. Alternatively, you may wish to choose a simple chocolate icing. The beetroot leads to a deliciously dense cupcake that isn't too sweet – if you prefer your treats a little sweeter, substitute the dark chocolate for milk chocolate.
Recipe Tester Feedback: “Very moist and chocolatey – perfect with a coffee." - Jan
Contains: Gluten / Dairy / Egg
Preparation Time 20 minutes
Cooking Time 25 minutes + approx. 1 hour roasting of beetroot
Can be frozen
You will need:
12 hole muffin tin
wire cooling rack
- beetroot - 1, small, approx. 110g, roasted with skin on until tender then peeled and pureed, or use precooked and peeled beetroot
- coconut oil - 100g
- chocolate chips - 85g, dark
- brown sugar - 80g
- eggs - 3
- vanilla - 1 tsp, extract
- salt - pinch
- cacao powder - 45g, raw
- plain flour - 70g
- baking powder - 2 tsp
- milk - 130g
- Chocolate mousse:
- chocolate - 150g, dark, broken up into small pieces
- cream - 90g, pure
- cream - 90g, canned, whipped
- pistachios - crushed, to garnish (*omit for NF)
- cacao nibs - to garnish
- icing - chocolate, to replace the mousse
- chocolate - milk, to replace the dark chocolate
- If you need to roast your beetroot (1), roast it in the oven at 200C for approximately 45 minutes with the skin on until tender. Once cool, peel and puree the beetroot and set aside.
- Preheat the oven to 160C. Line a 12 hole muffin tin with paper cases.
- Add the coconut oil (100g), dark chocolate chips (85g) and brown sugar (80g) to the bowl. Program 7 minutes / 80C / Speed 2 until the sugar is fully dissolved.
- Turn the mixer on to Speed 3. With the blades moving, add one egg at a time (3 total) until combined.
- Add the beetroot puree (from 1 small beetroot), vanilla extract (1 tsp) and salt (pinch) to the bowl. Mix on Speed 3 until just combined.
- Add the cacao powder (45g), plain flour (70g) and baking powder (2 tsp) to the bowl. Mix Speed 3 / 4 seconds until not quite combined.
- Add the milk (130g) to the bowl. Stir gently with your spatula until it is only just combined, without working the mixture too much. The batter will be quite runny.
- Spoon the mixture into the prepared muffin tins so that each hole is approximately 3/4 full.
- Bake for 25 minutes. An inserted skewer should come out clean once cooked.
- Allow the cupcakes to cool in the tin for 5 minutes, then leave them on a wire cooling rack to cool.
- Add the dark chocolate pieces (150g) and pure cream (90g) to the bowl. Program 6 minutes / 60C / Speed 2 until the chocolate has melted. Set aside to cool for 5 minutes.
- Add the whipped cream (90g) to the bowl. Gently fold it through the cooled chocolate mix with your spatula.
- Place into the fridge for about an hour, until firm and cool, before piping the mousse onto the cooled cupcakes.
- Decorate with crushed pistachios and cacao nibs.