Best Chocolate Beet Cupcakes Recipes

Chocolate Beet Cupcakes image

Provided by Sageca

Categories Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

2 squares dark chocolate, chopped
1/2 cup butter
1 cup cake flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg, room temperature
1/2 teaspoon vanilla
14 ounces sliced beets
1/2 cup cream cheese, room temperature
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla
1 teaspoon beet juice
2 cups icing sugar

Steps:

Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
Stir often during the melting process. Stir until smooth and set aside to cool slightly.
Whisk together flour, baking powder, baking soda and salt.
In the bowl beat remaining butter and sugar together until well combined. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
Frost cupcakes as desired. Makes enough for twelve cupcake.
Use a spatula or piping bag to frost cupcakes.

Nutrition Facts : Calories 331.2, Fat 16, SaturatedFat 9.7, Cholesterol 51.6, Sodium 267, Carbohydrate 46.6, Fiber 1.7, Sugar 35.1, Protein 3.3

Chocolate Beet Cupcakes With Orange Cream Cheese Frosting image

Provided by KTM3734

Categories Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 19

1 lb beet (about 2 med)
cooking spray
2/3 cup granulated sugar
2/3 cup brown sugar
1/2 cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
1 tablespoon cocoa powder, substitue for 1 t flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1% low-fat milk
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 (8 ounce) package reduced-fat cream cheese, chilled
3 cups powdered sugar
2 tablespoons finely chopped walnuts, toasted (optional)

Steps:

Preheat oven to 350.
Peel the beets with a vegetable peeler. Grate beets using lrg holes of grater (use gloves or beets will dye hands).
Spray muffin tins with cooking spray.
Combine sugars, oil, and eggs in lrg bowl, beat at med speed until well blended. Add beets and beat well.
In seperate lrg bowl add flour, and other dry ingredients and whisk together until mixed.
Add flour mixture to sugar mixture alternately with milk. Beginning and ending with flour mixture.
Pour batter into cupcake tins and tap on counter to remove air bubbles.
Bake at 350 for 20-30 min or until toothpick inserted comes out clean. Cool in pans 10 mins on wire racks, remove from pans and cool completely.
Frosting:.
Beat rind, vanilla, and cream cheese with mixer at high speed until fluffy. Add powdered sugar and beat at low speed until blended. (don not overbeat).
Frost cupcakes and sprinkle with walnuts if using.
Store in refrigerator.