Johnny Iuzzini'S Chocolate Beet Cupcakes Recipe

1. 1

   Adjust oven racks to upper middle and lower middle positions and preheat the oven to 350u00b0F. Prepare two standard-sized cupcake pans with paper cups.

2. 2

   Melt the chocolate in a microwave-safe bowl in the microwave, heating in 15-second increments and stirring between each one. Alternatively, you can place the chopped chocolate in a bowl over a saucepan of simmering water and stir occasionally until melted.

3. 3

   Mix the flour, baking soda, and salt in a medium bowl. Put the sugar, eggs, and oil in a medium bowl (or the bowl of a stand mixer) and whip at high speed with the whisk attachment until the eggs are pale and roughly tripled in volume, about 2 minutes. Beat in the vanilla, then the dry ingredients in 2 additions, then the chocolate and the beet puree, mixing well after each addition.

4. 4

   Fill each cup 3/4 of the way to the top, and bake until a tester placed in the center cupcake comes out clean, about 20 minutes, rotating the pans halfway through. Allow to cool in the trays completely before frosting.

* Per serving · 4 servings · Values may vary.