There is just something so yummy about chocolate and beetroot when it is in a cake. Now I know for many this is going to sound, well frankly a bit weird but it really does work. And these Chocolate and Beetroot Cupcakes will prove that. There are stories about this being one of the original ways that the red velvet cake was made, as the beetroot does give the cake a lovely purplish reddish hue. True or not, I do not know.
But what is true is that the beetroot lends a wonderful deepness to this cake. It helps keep it moist and gives it a wonderful depth.
I’ve grown my own beetroots in the past and this is a brilliant way to use some of them up. Yes pickling them is great but hey, why not add chocolate and try making these instead.
Chocolate and beetroot cupcakes are not particularly difficult to make. They are just a basic sponge mix with the beetroot added. This recipe also has oil in it which gives the sponge a lovely crumb, dense and moist that lends itself perfectly to the deep chocolate flavour.
Can I sing the praises of this combination any more? Probably but I’m hoping I’ve sold you on this one already and I’ll shut up! But please give it a go.
Chocolate and Beetroot Cupcakes
Ingredients for the sponge
- 200 grams Plain flour (All Purpose, (1 and 3/4 cups and 2 teaspoons))
- 60 grams good quality cocoa powder ((1/2 cup and 1 tablespoon))
- 1 and 1/2 teaspoons Baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 250 grams caster sugar ((1 and 1/4 cups))
- 300 grams beetroot - cooked and peeled ((2 and 1/4 cups))
- 3 large eggs
- 210 millilitres Sunflower oil ((3/4 and 1/8 cup))
- 1 teaspoon vanilla extract
For the frosting
- 115 grams unsalted butter - at room temperature ((1 stick))
- 45 millilitres milk ((3 tablespoons))
- 15 millilitres beetroot juice ((1 tablespoon))
- 1 teaspoon chocolate extract
- 500 grams Icing sugar (Confectioners sugar - sieved, (4 and 3/4 cups))
Directions for the sponge
- Pre heat your oven to 190C / 375F / Gas mark 5.
- Prep your cupcake trays with liners.
- Sift the flour, cocoa powder, baking powder, cinnamon and salt together in a large bowl and stir in the sugar. Mix well.
- In a food processor or liquidiser puree the beetroot until smooth.
- Add the eggs to the beetroot and blitz. With the motor running add the oil and vanilla extract and make sure it’s fully combined.
- Gradually add the liquid ingredients to the dry ingredients. Mix well until everything is fully combined.
- Fill your cupcake cases until 2/3rds full and pop them in your oven for 18 – 20 minutes.
- They should be springy to the touch and a toothpick should come out clean once baked. Take them out of the oven and leave them in the tray for 10 minutes.
- Before placing them on a cooling rack to fully cool.
Directions for the frosting
- Beat the butter until it is light and fluffy.
- Add half of the icing sugar and mix well, the mixture will feel a little stiff but this is to be expected.
- Mix the milk and beetroot juice and add this to the buttercream and mix in well until the buttercream is smooth.
- Add the chocolate extract and mix.
- If you don’t have chocolate extract vanilla extract will be fine, this will give the cupcakes a vanilla frosting which is also lovely.
- Add the remaining icing sugar and mix really well until the buttercream is really smooth.
- Fill your piping bag and swirl on top of the cupcakes. Or spoon it on, whatever you are happy doing, it will still taste fab.
- I also added a few chocolate sprinkles as I had some on hand and hey more chocolate is never a bad thing.
- These cupcakes will keep in the fridge for up to 5 days, yeah right 5 days they lasted 2 in my house!
- They also make a good afternoon pick-me-up.