Okay, okay, before I have you running for the hills. Let me just explain that this is more of a hidden ingredient recipe. 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!
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
Breathe properly. Stay curious. And eat your beets. – Tom Robbins
If you liked this healthier treat, check out The Nerdy Farm Wife’s new eBook. It is called Naturally Sweet Treats Grain Free – Kid Friendly. This eBook contains thirty-two treat recipes that are made with natural ingredients as well as tips, conversions and substitution information. It is a great eBook for anybody that wants to eat more real food without giving up dessert. Here is my affiliate link if you are interested: Naturally Sweet Treats Grain Free – Kid Friendly. Or click on the image below for more information and to view an excerpt.
I love a good party! I’ve been known to share my delicious creations at THESE awesome parties!