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Chocolate Beet Cupcakes

Name: Chocolate Beet Cupcakes
Prep time: 30

(7 votes, average: 4.00 out of 5)

30 min prep

12 servings

Carrot Icon for Number of Ingredients Size

16 ingredients

Don’t be fazed by the use of beets in these deliciously rich, moist little cupcakes. Beets are naturally sweet, full of nutrients, and a perfect partner for the rich chocolate. The Chocolate Beet Cupcakes...

Ingredients

For the cupcakes:

2 medium beets, boiled until soft and peeled
½ cup pitted dates, chopped
2.5 ounces 70% baker’s chocolate, broken into pieces
½ cup whole wheat pastry flour
½ cup plus 1 tablespoon all-purpose flour
2 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup plus 2 tablespoons superfine sugar (See Ann’s Tip)
1 large egg
¼ cup plus 2 tablespoons grape seed or canola oil
1 teaspoon vanilla extract
1 medium beet, raw, peeled and grated

For the icing:

4 ounces 70% cacao baker’s chocolate broken into pieces
⅓ cup 2% Greek yogurt
¼ cup plus 2 tablespoons superfine sugar (See Ann’s Tip)

Missing an Ingredient?

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Nutrition Facts

Calories

268 cals

Fat

12 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

40 g

Sugar

28 g

Fiber

3 g

Protein

4 g

Sodium

128 mg

Directions

Preheat the oven to 350. Line a standard muffin tray with 12 cupcake liners.
Puree the 2 boiled beets with the dates until smooth. Set aside.
Bring 1 cup of water to a simmer in a small saucepan. Set a small heat-proof bowl over it. It should fit over the pan without touching the water. Place the chocolate in the bowl, stirring occasionally until it melts.
While the chocolate is melting, in a medium bowl, combine the flours, cocoa powder, baking soda and salt. In a separate large bowl, using an electric mixer, beat the sugar, egg and oil for 2 minutes, until light and foamy. Whisk in the vanilla extract.
To the egg mixture, add the melted chocolate, pureed beet mixture and half of the flour mixture. Beat until well blended. Beat in the remaining flour, then fold in the grated raw beets.
Fill the cupcake liners with the batter to ¾ full. Bake for 15-20 minutes or until a toothpick comes out clean. Let cool in the muffin tray.
While the cupcakes are baking, make the frosting. Bring 1 cup of water to a simmer in a small saucepan. Set a small heatproof bowl over it, without it touching the water. Place the chocolate in the bowl, stirring occasionally until it melts.
In a medium bowl, mix the yogurt with the superfine sugar. Add the melted chocolate. Mix with a spatula until well blended. Let sit in the refrigerator until ready to use. When the cupcakes are cool, ice each one with a heaping tablespoon of frosting.

Chef Tips

To make superfine sugar, just whiz regular granulated sugar in a food processor or coffee grinder until it turns to powder.

For the frosting, if you use semi-sweet chocolate, you will need less sugar. Taste as you go adjusting to the desired sweetness.

Eat all sweets in moderation – a little goes a long way. It’s best not to make them a habit, just have them as an occasional treat.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.