Beetroot & Dark Chocolate Cupcakes Recipe

Name: Beetroot & Dark Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Beetroot; 140 grams Cake flour; 1/4 tsp Baking powder; 3/4 tsp Baking soda; 1 pinch Salt; 100 grams Unsalted butter; 100 grams Granulated sugar; 1 large egg; 1 tsp Vanilla extract; 60 grams Dark chocolate

Servings: persons

1
Wash the beetroot with the skin on and wrap them in aluminium foil.
2
Bake them for 30 minutes in the oven at 180C/350F and then peel them.
3
Blend the beetroot into a smooth puree in a food processor.
4
I'll use 160 g of this mixture for the cupcakes.
5
Sift together the ingredients marked with ().
6
Allow the butter and eggs to warm back up to room temperature.
7
Chop up the chocolate and melt it over a bain-marie (a double boiler).
8
Preheat the oven to 180C/350F.
9
Cream the butter and sugar together in a bowl for 5 minutes until smooth.
10
Add the beaten egg and beat the mixture again.
11
Then pour in the melted chocolate and beetroot puree and mix together until smooth.
12
Gently fold in the vanilla extract and the sifted ingredients.
13
Be careful not to over-mix the batter at this point.
14
Line a cupcake tray with cupcake cups and fill each one with 1/12 of batter (the batter won't rise very much).
15
Bake the cupcakes for 20 minutes in the preheated oven.
16
Insert a skewer into the cupcakes to see if they're fully baked, if no raw batter comes out then they're ready.
17
Allow the cupcakes to cool on a wire rack.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Beetroot, 140 grams Cake flour, 1/4 tsp Baking powder, 3/4 tsp Baking soda, and more.

Yes, Beetroot & Dark Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beetroot & Dark Chocolate Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions