I am not claiming that beets and chocolate are a perfect flavor combination. The addition of pureed beets make these cupcakes insanely moist and also add some nutritional value! Get your veggies and dessert in one bite with Nutella Glazed Chocolate Beet Cupcakes!
Healthy Chocolate Cupcakes
I eat my beets boiled or roasted then tossed with a simple glaze. But, I wanted to get out of my rut and try something completely different. I decided to adapt the Minimalist Baker’s recipe for Fudgy Vegan Beet Cupcakes.
My cupcakes are neither fudgy nor vegan. These cupcakes have a moist cake texture with a slightly springier consistency than regular chocolate cupcakes. As I mentioned, the beets are a secret ingredient. You really have to be searching for the beet flavor to detect even the slightest hint.
I gave these cupcakes to couple of my family members that hate beets and they gobbled them down! Muahahah … I am one of those cooks that you never can tell what might be hiding inside a perfectly normal looking treat. I get very suspicious looks from my niece and nephew when I offer them food. My daughter doesn’t know any different.
- 1/2 cup Buttermilk
- 1 Egg
- 1/3 cup Sugar
- 2 Tb Melted Coconut Oil
- 2 tsp Vanilla Paste
- 1/2 cup Flour
- 1/4 cup Unsweetened Cocoa
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Pureed Beet, 1 large beet, cooked & pureed
- 2 Tb Nutella
- 1 Tb Powdered Sugar
- 1-2 Tb Hot Water, depending on desired consistency, I used 1.5 Tb
- Wash beet and remove the greens and long stringy tip.
- Place into a small sauce pan and cover with water.
- Boil over medium heat until a fork can be inserted without resistance.
- Remove from pan and allow to cool to room temperature.
- Once beet has cooled, rub the outside with a paper towel to remove the skin.
- Puree in a blender or processor and measure 1/2 cup puree.
- Preheat oven to 375 degrees.
- Using a hand mixer; beat the sugar, beet puree, melted coconut oil and vanilla paste until combined.
- Add the buttermilk and egg. Mix.
- In a separate bowl combine the dry ingredients. (flour, cocoa, baking soda, baking powder and salt)
- Gradually incorporate the dry ingredients with the wet while mixing.
- Fill cupcake liners 3/4 full with batter.
- Bake cupcakes for approximately 20 minutes or until a toothpick can be inserted and comes out clean.
- Remove cupcakes from pan and allow to cool completely.
- Mix together Nutella, powdered sugar and hot water until completely smooth.
- Once the cupcakes have cooled, drizzle or smear the glaze over the tops.
This recipe yields 9 cupcakes.
Adapted from Minimalist Baker
Nutrition InformationYield 9 Serving Size 1
Amount Per Serving Calories 133Total Fat 5gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 1gCholesterol 21mgSodium 195mgCarbohydrates 19gFiber 1gSugar 12gProtein 3g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Breathe properly. Stay curious. And eat your beets. – Tom Robbins