I wanted to title this “rich chocolaty moist cupcakes” to ensure no one is turned away from the thought that these cupcakes are made using beets. I’ve been cooking a lot with beets lately because the last 4 plus weeks of my CSA share have featured them. For those who would turn their nose up, I’d like to share that of the 15 cupcakes made last night for a small dinner at my house only four remain this morning.
I made up this recipe on my own, using other cupcake recipes and my beet brownie recipe (which already makes a cake-like brownie) as guides. The result was pure deliciousness sandwiched between frosting and paper wrappers.
- 1 Cup Flour
- 3/4 Cup Sugar
- 3 Tsp Cocoa powder
- 2 Tsp Baking powder
- 1 Tsp Baking soda
- Pinch Salt
- 3/4 Cup Beet Puree
- 1 Stick Butter, soft
- 1 1/2 Tsp Vanilla
- 4 oz Chocolate Chips
- 3 Eggs
I used my “good with everything cream cheese frosting” but any slightly sweet, light frosting will compliment the delicate chocolate taste of the cupcakes.
- Preheat oven to 350 degrees.
- Melt chocolate chips in a double broiler (or like I did, in a mug in the microwave stirring every 20 or so seconds until done), set aside.
- Mix flour, baking powder, baking soda, salt and set aside.
- Cream butter and sugar together.
- Add vanilla and cocoa powder, mix well.
- Add one egg at a time, stirring until well incorporated. (If you’re like me and accidentally add all 3 eggs at once, you may need to whip out the electric mixer to ensure everything mixes together).
- Add in the melted chocolate and beet puree, mix well.
- Add in the remaining dry ingredients and stir until just combined.
- Fill cupcake wrappers 2/3 full. Will make 12 cupcakes.
- Bake for 18-22 minutes, cupcakes are done when a toothpick inserted in the center comes out clean.