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2.1K Views 3 years ago

Chocolate Beet Cupcakes
[Vegan]

JB By: Jessica Bose

Author Bio

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food... Read More

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Chocolate Beet Cupcakes

Chocolate Beet Cupcakes

Chocolate Beet Cupcakes

Chocolate Beet Cupcakes

Discover more recipes with these ingredients

Chocolate Cupcake

Chocolate Beet Cupcakes [Vegan]

These beet cupcakes are simply the best to enjoy when you want a sweet treat with hidden veggies!

Ingredients You Need for Chocolate Beet Cupcakes [Vegan]

2 medium beets (3/4 cup beet puree)
1 cup unsweetened vanilla almond milk (or other nondairy milk)
1 teaspoon white vinegar
3/4 cup raw sugar
2 tablespoons olive oil or melted coconut oil
1/4 cups vegan dark chocolate, melted
2 tablespoons applesauce
2 teaspoons vanilla extract
1 cup white whole wheat flour
1/2 cup cacao powder (or unsweetened dark chocolate cocoa powder)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt

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How to Prepare Chocolate Beet Cupcakes [Vegan]

Preheat oven to 375°F. Cut the stems from the beet's root and wash them under running water.
Choose a method of cooking your beets:
1. Method A: Lay beets over foil, wrap, and roast for approx. 1 hour or until a knife can be inserted into the beet without resistance. Place beets into a bowl and let cool in the fridge. Once cool, peel the skin off of the beets.
2. Method B: Place beets in a large pot of boiling water and simmer for 45 min - 1 hour until a knife can be inserted into the beet without resistance. Strain water and cool the beets in a bowl in the fridge. Once cool, peel the skin off of the beets.
Lower the oven to 350 degrees. Puree the beets in a blender with a couple tablespoons of water (to help with mixing). Set aside 3/4 cup beet puree.
In large bowl, stir together the almond milk and white vinegar. Allow to sit for 5 minutes.
After 5 minutes, whisk in the raw sugar, melted dark chocolate, applesauce, oil, and vanilla.
In a separate bowl, sift together the white whole wheat flour, cacao powder, baking soda, baking powder, and salt.
Slowly add the sifted dry ingredients to the liquids while beating the batter with a paddle attachment or stirring by hand with a whisk.
Spoon into a lined cupcake pan 2/3 of the way full.
Bake for 20-25 minutes or until a toothpick comes out of the cake clean.
Let cool completely before dusting with cacao powder or cocoa powder and store in an airtight container on the counter for up to 5 days or in the fridge for 1 week.

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