Chocolate Beet Cupcakes Recipes

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CHOCOLATE BEET CUPCAKES



Chocolate Beet Cupcakes image

this is a fun fall project! You can of course roast your beets first; I took the lazy way out. If you want to use roasted beet, do them in the microwave.. Wear plastic gloves while working with the beets.

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 CAKE



Chocolate Beet Cake image

You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 13

4 medium beets, trimmed, peeled, and cut into 2-inch chunks
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
Salt
2 large eggs
3/4 cup warm water
1/4 cup safflower oil
1 teaspoon pure vanilla extract
Vegetable oil cooking spray
Chocolate Glaze for Chocolate Beet Cake
Candied Beet Chips for Chocolate Beet Cake, for garnish

Steps:

  • Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
  • Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
  • Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
  • Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

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