Rich and chocolatey, these cupcakes with puréed roasted beets and a dusting of raw cacao make for a healthier sweet indulgence. Beet haters won’t even know there is a root veggie lurking in their dessert! Just one bite and we guarantee beets will become your new baking go-to!
Roasted Beet Chocolate Cupcakes [Vegan]
- 1-2 tablespoons coconut oil
- 4 medium beets, scrubbed and peeled
- 2 cups full-fat coconut milk
- 2 teaspoons apple cider vinegar
- 2 cups plus 2 tablespoons whole wheat pastry flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- A pinch of salt
- 1 1/2 cups raw turbinado sugar
- 1/2 cup melted coconut oil
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- Raw cacao powder, for dusting
To Make the Roasted Beets:
- Heat the oven to 400°F.
- Melt the coconut oil in a cast-iron skillet or baking dish. Transfer the beets to the skillet. Roast for 50-60 minutes. Check the beets approximately every 20 minutes. If they start to look dry or are scorching on the bottoms, add more coconut oil to the skillet and/or dribble a tablespoon of water over the beets. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets.
- Once cooled, purée the beets in a food processor until smooth. The purée should be close to 1 cup.
To Make the Cupcakes:
- Preheat oven to 350°F.
- Line a muffin pan with paper liners.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
- In a small-medium glass bowl, whisk together the coconut milk and vinegar in a large bowl and set aside for a few minutes to curdle.
- In the bowl of a stand mixer, combine the coconut milk mixture with the sugar, coconut oil, vanilla extract, and 1 cup beet purée. Beat until foamy.
- Add the dry ingredients to the wet, and mix until incorporated.
- Pour batter into liners, filling 3/4 of the way full.
- Bake 20-25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
- Once cooled, dust with raw cacao powder and serve.
The beets can be made ahead of time. Store in an airtight container to keep fresh.