I know, chocolate beetroot cupcakes sound unusual. Yet the beetroot in these cupcakes makes these cupcakes super moist, without being cloyingly sweet. They are delicious in Autumn or any time of the year and are the final cupcakes in our Autumn cupcake quartet.
So where did this idea come from?
My Dad loves beetroot. In fact, this “Bonkers about Beetroot” book would be a perfect stocking stuffer for him for Christmas.
He loves beetroot so much, that Mum convinced him on one trip away to try some chocolate beetroot cake. Now, it’s his go-to cake whenever it is on the menu. He’s never had it as a cupcake though.
Beetroot is a wonderful Fall vegetable – serve it roasted as a side dish with roasted pumpkin, sweet potato and onion. Yum! It is a great source of vitamin C, is one of the most potent antioxidant vegetables and one of the richest sources of glutamine, an amino acid essential to intestinal health. I know I could do with a vitamin boost in Autumn!
Now is the perfect time to try and make these chocolate beetroot cupcakes. I just wish Dad was here to be my expert taste-tester.
Tips for the chocolate beetroot cupcakes
The only downside to this chocolate beetroot cupcakes recipe is the number of bowls you will need to wash.
You really don’t taste the beetroot – it’s just a super moist, delicious chocolate cake.
Don’t use a can of (pickled) beetroot! The vinegar from the ‘juice’ will ruin the cupcakes. Plain beetroot has a subtle sweetness, which lends itself wonderfully to the cupcakes.
You can normally find cooked and peeled beetroot in vacuum-sealed packets in the fresh fruit and
Of course, you can peel and cook your own beetroot. However, this can make a real mess, so I prefer to use pre-cooked and peeled beetroot. You can use any beetroot leftovers or extras to dye fabric a dusky pink.
Tips for the chocolate creme frâiche frosting
I made the (almost catastrophic) mistake of buying milk chocolate rather than dark chocolate at the supermarket. I know – I was concentrating on mummying and not on what I was putting in the trolley. Milk chocolate is okay but dark chocolate is So. Much. Better. Trust me: use dark chocolate.
This frosting is great on brownies or Texas sheet cake or as a filling in any chocolate cake. It is a little too runny to pipe onto cupcakes but is otherwise a great recipe to have in your stash for whenever you need something easy and delicious and not too sweet. It’s satiny smooth, super easy and delicious.
Our Autumn cupcake quartet
These chocolate beetroot cupcakes with chocolate creme frâiche frosting are the final cupcakes in our Autumn cupcake quartet. They are delicious and moist and perfect for afternoon tea, especially in Autumn.