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chocolate and beetroot chocolate cupcakes
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Chocolate and Beetroot Cupcakes

A lovely moist chocolate and beetroot cupcake, with pink chocolate frosting.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cakes / Afternoon Tea
Cuisine: British
Servings: 12 cupcakes
Calories: 472kcal
Author: Emma

Ingredients

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)

Instructions

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.

Nutrition

Serving: 1cupcake | Calories: 472kcal | Carbohydrates: 69.1g | Protein: 4g | Fat: 22g | Saturated Fat: 6.4g | Cholesterol: 53mg | Sodium: 164mg | Fiber: 2.1g | Sugar: 54.9g