Last Updated on September 12, 2020 by Sweet and Savoury Pursuits
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
Happy Valentine's Day! It's been one of those weeks, but it's all ok, because these Chocolate Beet Cupcakes with Cream Cheese Icing are simply the best chocolate cupcakes ever. I know it's a bold statement but they are really that good!
Including beets in chocolate cake is not new, I'm sure many of you have heard of it and have maybe even made a dessert combining chocolate and beets before.
It's an incredibly delicious combination and although you can't really taste the beets, they definitely make the cupcakes amazingly moist.
These chocolate beet 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.
These cupcakes have a deep chocolate flavour and are so moist and tender. The cupcakes have a fluffy texture and are taste amazing with the cream cheese icing on them. 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.
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 today than on the day I baked them!
Roasting the beets for these cupcakes reminded me of how tasty beets are, so you may want to roast a couple of extra beets for snacking. They're so delicious and good for you too!
Unfrosted cupcakes can be stored at room temperature in an airtight container 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 Chocolate Cake recipe, 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 tsp. vegetable oil
- 2 cups all-purpose flour
- 2/3 cup Dutch-processed cocoa
- 1- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3/4 cup unsalted butter
- 1-3/4 cups granulated sugar
- 2 large eggs room temperature
- 1 1/2 tsp. 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 tsp. pure vanilla extract
- 1 tbsp. freshly squeezed lemon juice
- 3 tbsp. 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 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.