Yield: Makes 12 cupcakes
Vegetables for dessert? Of course! You’d never imagine there are beets in these moist and yummy chocolate cupcakes.
- 2 medium red or golden beets Add to list
- 2 ounces semisweet chocolate Add to list
- 1 cup unbleached all-purpose flour Add to list
- 1 teaspoon baking soda Add to list
- 1/2 teaspoon salt Add to list
- 1/2 cup unsalted butter, at room temperature Add to list
- 1/2 cup white sugar Add to list
- 1/2 cup brown sugar Add to list
- 2 eggs Add to list
- 1/2 teaspoon vanilla extract Add to list
- Powdered sugar or cocoa powder, for dusting Add to list
Preheat oven to 400° F.
Remove the stems and most of the roots from the beets. Scrub well under running water until clean. Wrap the beets in foil and roast in the oven until tender when poked with a knife, 45 minutes to 1 hour. Let cool to room temperature.
Wearing a pair of gloves or plastic bags (so your hands don’t get stained bright red or orange!), remove the skin from the beets. Carefully grate the beets on a box grater to get 1 cup of grated beets; set aside. Freeze the remainder for another use.
Decrease oven to 350° F. Line a 12-cup muffin tin with paper liners.
Place chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring after each heating, until the chocolate is melted, about 2 minutes. Set aside.
In a small bowl, combine flour, baking soda and salt. In a large bowl, beat together the butter and sugars until light and fluffy. Beat in eggs and vanilla. Stir in grated beets and mix until you reach an even, bright color. Beat in melted chocolate. Gradually stir the flour mixture into the butter mixture. Fill prepared muffin cups about 2/3 full.
Place the muffin tin in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let cupcakes cool completely on a wire rack then dust with powdered sugar or cocoa powder.
Kids will love peeling and chopping the cooked beets — just make sure you’re using gloves and a dark cutting surface so your little people and counters don’t turn bright pink or orange! Let your kids help count, measure and stir ingredients. An ice cream scoop helps to measure out the right amount of batter for each muffin cup and cut down on the mess.
Each serving: 200 cal, 10g fat (6g sat),55mg chol, 360mg sodium, 27g carb, 1g fiber, 3g protein
Recipe by, PCC Chef
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