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]

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Serves

20 cupcakes

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Ingredients

  • 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
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Preparation

To Make the Roasted Beets:

  1. Heat the oven to 400°F.
  2. 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.
  3. Once cooled, purée the beets in a food processor until smooth. The purée should be close to 1 cup.

To Make the Cupcakes:

  1. Preheat oven to 350°F.
  2. Line a muffin pan with paper liners.
  3. 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.
  4. 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.
  5. 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.
  6. Add the dry ingredients to the wet, and mix until incorporated.
  7. Pour batter into liners, filling 3/4 of the way full.
  8. 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.
  9. Once cooled, dust with raw cacao powder and serve.

Notes

The beets can be made ahead of time. Store in an airtight container to keep fresh.

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