Chocolate and Beetroot Cupcakes Recipe

Name: Chocolate and Beetroot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 90 g unsalted butter; ⅔ cup dark brown sugar; 2 eggs; ⅔ cup sour cream (low-fat is fine); 60 g dark chocolate, chopped; ⅔ cup self raising flour; 1 ½ tablespoons cocoa, unsweetened; 100 g beetroots, grated and cooked; 14 g unsalted butter, melted; 1 ⅔ tablespoons unsweetened cocoa; 1 tablespoon icing sugar; 1 ⅔ tablespoons hot water; 8 hazelnuts (optional)

Servings: persons

90 g unsalted butter
⅔ cup dark brown sugar
2 eggs
⅔ cup sour cream (low-fat is fine)
60 g dark chocolate, chopped
⅔ cup self raising flour
1 ½ tablespoons cocoa, unsweetened
100 g beetroots, grated and cooked
14 g unsalted butter, melted
1 ⅔ tablespoons unsweetened cocoa
1 tablespoon icing sugar
1 ⅔ tablespoons hot water
8 hazelnuts (optional)

1
Melt the chocolate over a bain marie or on the lowest setting of your microwave and allow it to cool but not to re-set.
2
Beat the butter and sugar together with an electric mixer or by hand, until they are well-combined; add the eggs one at a time, beating well after each egg has been added; add the sour cream and cooled melted chocolate and mix to ensure that all the ingredients have been well-combined.
3
Fold in the flour and cocoa and then add the grated beetroot and mix all the ingredients so that they are well-combined.
4
Place spoonfuls of the mixture into muffin tin sized patty pans (placed in a muffin tin) and bake at 180C/350-375F/4-5 gas mark for 15 minutes.
5
Icing: Mix the butter and cocoa together, add the icing sugar and water to combine and mix until the mixture has thickened.
6
Once the Chocolate and Beetroot Cupcakes have cooled, spread on the icing and place a hazelnut (if using) on top of the icing on each cupcake.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 90 g unsalted butter, ⅔ cup dark brown sugar, 2 eggs, ⅔ cup sour cream (low-fat is fine), and more.

Yes, Chocolate and Beetroot 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.

Chocolate and Beetroot Cupcakes

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