Rich chocolate cupcakes with hidden beetroot and topped with a light chocolate mousse. The beetroot makes for a delicious and dense cupcake that’s not too sweet.
So tonight in the bath the kids were fighting over one of those foamy, waterproof bath books they have had since they were babies. I couldn’t work it out until they both started calling it the ipad. They were fighting over an imaginary ipad! I hardly ever let them on ours as they go crazy when you try to take it off them, so now they are playing with make believe ipads….. ha ha what can you do…………..
Among the many other balancing acts of feeding two toddlers a balanced diet, I am conscious of trying to include a variety of colours and beetroot is a tricky one to get my kids to eat. It is also really messy, so not a food I would welcome in their hands too often. These cupcakes are great as they have a hidden veggie and the beetroot helps keeps them moist. Georgia loves them, probably because she has a savoury tooth and these are not the sweetest of cupcakes. Both the dark chocolate and beetroot make them slightly on the bitter side. If you want a sweeter version just replace the dark chocolate with milk chocolate.
beetroot chocolate cupcakes
1 small beetroot, roasted with skin on until tender (about 45mins, 200°C), then peeled and pureed.
½ cup / 100g coconut oil
½ cup / 85g dark chocolate chips
½ cup / 80g brown sugar
1 tsp vanilla extract
pinch of salt
½ cup / 45g raw cacao powder
1 cup / 70g plain flour
2 tsp baking powder
½ cup / 130g milk
100g dark chocolate pieces
60g whipped cream
crushed pistachios and cacao nibs, to decorate
Pre heat oven to 160°C. In a saucepan over low heat melt the coconut oil, chocolate chips and brown sugar until the sugar is fully dissolved, then remove from heat. Stir into this the beetroot puree, vanilla extract, pinch of salt and each egg one at a time. Sift in the cacao, flour and baking powder, mix through gently until not quite combined. Stir in the milk until it is only just combined, without working the mixture too much.
Spoon into a 12 hole muffin tin and bake for 25 mins. An inserted skewer should come out clean once cooked. Cool in tin for 5 minutes then on a wire rack.
For the mousse, place the chocolate and nonwhipped cream in a saucepan over low heat and stir until the chocolate has dissolved. Gently fold through the whipped cream. Place into the fridge for about an hour to firm before piping onto cooled cupcakes.
Decorate with pistachios and cacao nibs.