Rich Chocolate Beetroot 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.
Chocolate Beetroot Cupcakes
I have gone back, remade and re photographed these cupcakes. The kids love them just as much now as they did the first time I made them, which is strange as my kids aren’t huge cake fans. These cupcakes are quite rich and dense from the the dark chocolate and beetroot. I do love sneaking a veggie into a sweet treat.
One night when the kids were 2 and 3, they were in the bath the kids were fighting over one of those foamy, waterproof bath books. They had had it 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.
Chocolate Beetroot Cupcakes
- Total Time: 25 minutes
- Yield: 12 1x
Description
Ingredients
- 1 small beetroot, roasted with skin on until tender (about 45mins, 200°C), then peeled & pureed
- 1/2 cup / 100g coconut oil
- 1/2 cup / 90g dark chocolate chips
- 1/2 cup / 75g Rapadura sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 3 eggs
- 1/2 cup / 50g cacao or cocoa powder
- 2 cups / 270g spelt or plain flour
- 2 teaspoons baking powder
- 1/2 cup / 130g milk
CHOCOLATE MOUSSE ICING:
- 50g dark chocolate pieces
- 30g cream
- 120g whipped cream
- cocoa powder & coconut to decorate
Instructions
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 non-whipped cream in a saucepan over low heat and stir until the chocolate has dissolved. Allow this to cool then gently fold through the whipped cream.
Top each cupcake with mousse, a sprinkle of cocoa powder and some coconut.
Notes
These will freeze really well, even after they have been iced.
- Cook Time: 25 minutes
Baking Tray from Coles
Spelt flour from South West Provisions
Photography backdrop from Oz Backdrops
Canon EOS 6D
Sigma AF 50mm F1.4 lens
Adobe Photoshop
Bluehost web hosting
WordPress Foodie Pro theme
