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Donal Skehan
Dark-Chocolate Beetroot Cupcakes | DonalSkehan.com, Rich & earthy, these are a real treat!
  • desserts-baking

Dark-Chocolate Beetroot Cupcakes

October 16

Don’t be nervous about using beetroot in these cupcakes. Think of it in the same vain as carrot cake! They help make a rich chocolate batter and there is just a faint, sweet earthiness.

  • time 45 mins
  • serves Serves 10
  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4 and line the bun tray with paper cases. Melt the chocolate in a bowl over a pan of gently simmering water and then stir in the puréed beetroot.
  2. In a large bowl, using a hand mixer, beat the sugar and butter until light and fluffy. Whisk in the eggs, one at a time, until incorporated. Mix in the flour, baking powder, milk and the chocolate and beetroot mix. Divide the batter evenly among the paper cases and bake in the oven for 15-20 minutes, or until firm.
  3. Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.
  4. To make the chocolate frosting, beat the butter and vanilla extract together in a bowl until light and fluffy. Then, add the icing sugar and cocoa powder, a little at a time, to the double cream until it is all incorporated and the mixture is smooth. Using a palate knife, frost the cupcakes when they are completely cool.

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Makes 9 to 12 cupcakes

For the cakes:

100g dark chocolate

200g cooked beetroot, puréed with a blender

110g caster sugar

110g soft butter, softened and cut into small pieces

2 large eggs

175g self-raising flour

1 tsp baking powder

50ml milk

Chocolate frosting:

110g butter, at room temperature

1 tsp vanilla extract

325g icing sugar

4 tbsps cocoa powder

75ml double cream


You'll Need

Cupcake tray

Heatproof bowl


Large mixing bowl

Handheld mixer

Medium mixing bowl



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