Surprise your loved ones with these decadent Chocolate Beet Cupcakes with Cream Cheese Icing, they're moist, fluffy and so very chocolatey!Jump to Recipe Print Recipe
Including beets in chocolate cake is nothing new, I'm sure many of you have heard of it and have maybe even made a dessert combining chocolate and beets before. There are plenty of recipes for chocolate and beet cakes, brownies and pancakes online.
It's an incredibly delicious combination and although you can't really taste the beets, they definitely make these cupcakes amazingly moist. Adding a luscious cream cheese frosting to these beetroot cupcakes makes these simply the best chocolate cupcakes ever. It's a bold statement but they really are that good!
These beetroot cupcakes are similar in appearance to red velvet cupcakes. They have a reddish hue when you cut into them but are made without any food colouring. It's all from the colour of the beets.
I also add a touch of beet purée to the icing which is why it's tinted pink. You can skip this step if you prefer a regular cream cheese frosting.
How to Make Beetroot Cupcakes
These cupcakes have a deep chocolate flavour and are so moist and tender. The cupcakes have a fluffy texture and taste amazing with the frosting.
- Beet purée. You'll need to roast or steam about 4-5 small beets to make the purée.
- Vegetable, light olive oil or grapeseed oil
- All-purpose flour
- Dutch-processed cocoa
- Baking powder, baking soda and salt
- Unsalted butter
- Granulated sugar
- Pure vanilla extract
- Coffee. You'll need to brew a cup of coffee.
- Cream cheese
- Lemon juice. Freshly squeezed
- Icing sugar
The beets help these cupcakes stay moist for days after having baked them. I know since I baked these a few days ago and just got around to making the frosting today. I think they tasted even better now than on the day I baked them!
The first step in making these cupcakes is to roast the beets, let them cool to room temperature and purée them. Since beets are so delicious and good for you, you may want to roast a few extra beets for snacking or adding to a salad like this Roasted Beet and Orange Salad.
Next, you'll need to make the cupcake batter. Sift the dry ingredients in a medium bowl and whisk to blend. Combine the butter and sugar in the bowl of your food mixer and blend until light and fluffy. Add the eggs, beet purée and vanilla extract, beating after each addition.
Once blended, add half of the flour mixture while beating on low speed, then add all of the coffee and water. Add the rest of the flour mixture and beat the batter for a couple of minutes until well blended.
Spoon the batter into the paper-lined muffin cups until 3/4 full. Bake until a toothpick inserted in a cupcake comes out with just a few crumbs clinging to it, about 18 minutes.
Let the cupcakes cool in the pan on a rack for 5 minutes. Remove the cupcakes onto wire racks and let cool completely before frosting.
How to Make the Cream Cheese Frosting:
For a pink coloured frosting, combine the reserved beet purée with the lemon juice. Strain the beet purée and lemon juice mixture so that you are left with only pink lemon-beet juice.
Using a mixer, beat the cream cheese and butter on medium-high speed until smooth. Beat in the vanilla and lemon-beet juice. Add the icing sugar and beat until well blended and the icing is smooth.
How to Store:
Unfrosted cupcakes can be stored at room temperature in an airtight container for up to three to four days. Store frosted cupcakes in the refrigerator.
I hope you enjoy these chocolate beet cupcakes as much as we do. If you are looking for a decadent chocolate dessert that can be ready in minutes, take a look at this Molten Cake, it's heavenly!
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Chocolate Beet Cupcakes with Cream Cheese Icing
For the Cupcakes:
- 3/4 cup beet purée + 3 Tbs. beet purée for the icing about 4-5 small beets
- 2 teaspoons vegetable oil
- 2 cups all-purpose flour
- 2/3 cup Dutch-processed cocoa
- 1- 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter
- 1-3/4 cups granulated sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup hot strong coffee
- 1/2 cup hot water
For the Cream Cheese Icing:
- 250 grams brick cream cheese regular, softened
- 1/4 cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons beet purée
- 4 cups icing sugar sifted
To Make the Beet Purée:
- Preheat your oven to 375ºF.
- Wash the beets really well. Place the beets in foil paper and add 2 teaspoons of vegetable oil, rub the beets with the oil and then seal the foil so that the beets are well enclosed. Place them on a baking sheet and roast for approximately 45 minutes to an hour depending on the size of the beets, you know they are well cooked when you can easily pierce them with a knife. Remove from the oven, unwrap the beets and let them cool to room temperature before you peel them.
- Purée the beets in your food processor and measure 3/4 cup of beet purée. Set aside. You will also need to set aside another 3 tablespoons of the purée for the cream cheese frosting. You can make the beet purée ahead of time and refrigerate it for up to 3 days.
To Make the Chocolate Beet Cupcakes:
- Place a rack in the centre of your oven and preheat oven to 350ºF.
- In a medium bowl, sift together the all-purpose flour, cocoa, baking soda, baking powder and salt.
- In the bowl of your mixer, beat the butter and sugar until light and fluffy about 3 minutes on medium speed.
- Add the eggs, one at a time, beating well after each addition.
- Add the beet purée and the vanilla extract. Beat well and scrape the bowl at least a couple of times.
- Add half of the flour mixture while beating on low-speed, then add all of the coffee and water. Add the rest of the flour mixture and beat the batter for a couple of minutes on medium speed.
- Spoon the batter into the paper-lined muffin cups until 3/4 full.
- Bake until a toothpick inserted in a cupcake comes out with just a few crumbs clinging to it, about 18 minutes.
- Let the cupcakes cool in the pan on a rack for 5 minutes. Remove cupcakes onto wire racks and let cool completely.
For the Cream Cheese Icing:
- In a small bowl, combine the beet purée with the lemon juice and set aside. Strain the beet purée and lemon juice mixture so that you are left with only the coloured liquid. Strain the liquid a second time and set aside.
- In the bowl of a stand mixer using the paddle attachment, beat the cream cheese with the butter on medium-high speed until smooth.
- Beat in the vanilla. Add the reserved beet coloured liquid and beat until well blended.
- Beat in the icing sugar, one cup at a time until the icing is smooth.
To Assemble Cupcakes:
- Fill a piping bag fitted with a large tip of your choice and pipe the icing onto the tops of the cupcakes. Or you can just spread the icing on the cupcakes. If desired you can add sprinkles to the tops.