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snacks & desserts

Chocolate Beet Cupcakes
The hidden ingredient that gives these cupcakes their moist, tender texture and nutritional power is beets. It doesn't take much to make an impressive little cake you can savor with delight. The best part? This little cake is so scrumptiously moist that you won't feel the need to add frosting.

Handy Tips:

  • Puree the beets with an immersion blender for the smoothest texture.
  • Replace roasted beets with canned, whole beets. Just leave out the salt and rinse the beets thoroughly--it's actually easier to get a good puree with canned beets, but the flavor isn't quite as well-rounded as fresh roasted.
  • Add a bit of spice for extra flavor! Cinnamon is a classic companion for chocolate, or a pinch of cayenne will impart a Mexican twist. If you want something bold and delightful, try a dash of cardamom paired with a bit of nutmeg and a bit of cinnamon.
2 med. beets, roasted, peeled and pureed
1 c. unsweetened almond milk
1 t. lemon juice
1/4 c. sugar
1/2 c. Splenda
1/4 c. canola oil
2 t. vanilla extract
1 c. + 1 T. whole wheat pastry flour
1/2 c. + 1 T. cocoa powder
1 t. baking soda
1/2 t. baking powder
1/8 t. salt
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Chocolate Beet Cupcakes

Chocolate Beet Cupcakes

Chocolate Beet Cupcakes
Two Stars Guiding Stars
  • Servings:10 (74 g)
  • Prep Time:20 minutes
  • Cook Time:25 minutes
1. Preheat oven to 375 degrees F. Line a muffin tin with cupcake papers.
2. Whisk together the almond milk and lemon juice and let sit for 5 minutes. Add sugar, Splenda, oil, vanilla, and  1/2 cup beets. Beat until foamy.
3. Sift in flour. Add 1/2 cup cocoa powder, baking soda, baking powder and salt, mixing as you go. Mix until mostly smooth.
4. Fill tins 3/4 full with batter. Bake 22-25 minutes, until toothpick in the center comes out with a fine crumb. Cool completely and dust with remaining cocoa powder.