Chocolate and Beetroot Cupcakes

May 31, 2023May 31, 20230 10
Decadent Chocolate and Beetroot Cupcakes to Satisfy Your Sweet Tooth
in Dessert

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

90 g unsalted butter
2/3 cup dark brown sugar
2 eggs
2/3 cup sour cream ( low-fat is fine )
60 g dark chocolate , chopped
2/3 cup self raising flour
1 1/2 tablespoons cocoa , unsweetened
100 g beetroots , grated and cooked
14 g unsalted butter , melted
1 2/3 tablespoons unsweetened cocoa
1 tablespoon icing sugar
1 2/3 tablespoons hot water
8 hazelnuts ( optional )

Nutrision Information

Servings Per Recipe
12
Calories
278
Sugar
18g
Fat
17g
Looking for a fun and tasty way to add some beetroots to your diet? Look no further than these delicious Chocolate and Beetroot Cupcakes! These moist and decadent cupcakes are made with grated and cooked beetroots, making them a great way to sneak some veggies into your diet. The dark chocolate adds richness and depth, while the hazelnuts add a satisfying crunch. Serve them for dessert or enjoy as a sweet snack any time of day.

Instructions

1.Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake liners.
2.In a large bowl, cream together the unsalted butter and dark brown sugar until light and fluffy.
3.Beat in the eggs, one at a time, followed by the sour cream.
4.Melt the chopped dark chocolate in a bowl over a pot of simmering water. Remove from heat and let cool slightly before combining with the wet ingredients.
5.In a separate bowl, sift together the self raising flour and unsweetened cocoa. Gradually fold the wet ingredients into the dry ingredients until just combined.
6.Fold in the grated and cooked beetroots. Mix until fully incorporated.
7.Using a spoon or ice cream scoop, fill each cupcake liner with batter until they are 2/3 full.
8.Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9.While the cupcakes are baking, make the chocolate icing by whisking together the melted unsalted butter, unsweetened cocoa, icing sugar, and hot water in a small bowl until smooth.
10.Let the cupcakes cool completely before spreading the chocolate icing over the tops. Crush the hazelnuts (if using) and sprinkle over the icing.

PROS

These cupcakes are a delicious way to sneak some veggies into your diet.
The beetroots add moisture and nutrients, while the chocolate and hazelnuts add richness and flavor.
Plus, they are easy to make and perfect for sharing with friends and family.

CONS

While the beetroots add a unique flavor, some people may not be a fan of the earthy taste.
Additionally, these cupcakes are still a sweet treat and should be enjoyed in moderation.

HEALTH & BENEFITS

Beetroots are full of essential vitamins and minerals, including folate, manganese, and potassium. They are also high in fiber and low in calories, making them a great way to add some nutrients to your diet. Additionally, dark chocolate has been linked to improved heart health and brain function.

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