Chocolate Beet Cupcakes - Cook For Your Life - Magdalenas de Chocolate y Remolacha- anti-cancer recipes- cook for your life
Chocolate Beet Cupcakes
Servings: 12
Prep time: 30

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 themselves are dairy free, and the smooth, delicious frosting is a lighter alternative to the usual butter cream. Made with rich bakers chocolate and creamy 2% Greek yogurt, the frosting tastes totally decadent — a chocoholic’s delight.


  1. Preheat the oven to 350. Line a standard muffin tray with 12 cupcake liners.
  2. Puree the 2 boiled beets with the dates until smooth. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.


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)

Nutritional Information


268 cals


12 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g


40 g


28 g


3 g


4 g


128 mg

*per serving

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Ann's Tips and Tricks

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.




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