Chocolate and Beetroot Cupcakes

Rich and moist cupcakes, adapted from a Maggie Beer recipe. Maggie Beer is a well-known Australian chef and has written several books on food. For the best results, use top quality chocolate! Conversions you may need: 90g =30z; 60g = 2oz; 100g = 31/4oz; 14g = just under 1/2 oz. 15g = 1/2oz.

• Ready In: 30 mins
• Yields: 8 Maggie Beer's Chocolate and Beetroot Cupcakes

Ingredients

• 90  g unsalted butter
• 2⁄3 cup dark brown sugar
• 2  eggs
• 2⁄3 cup sour cream (low-fat is fine)
• 60  g dark chocolate, chopped
• 2⁄3 cup self raising flour
• 1 1⁄2 tablespoons  cocoa, unsweetened
• 100  g beetroots, grated and cooked

• Icing

• 14  g unsalted butter, melted
• 1 2⁄3 tablespoons  unsweetened cocoa
• 1  tablespoon icing sugar
• 1 2⁄3 tablespoons hot water
• 8  hazelnuts (optional)

Directions

1. Melt the chocolate over a bain marie or on the lowest setting of your microwave and allow it to cool but not to re-set.
2. Beat the butter and sugar together with an electric mixer or by hand, until they are well-combined; add the eggs one at a time, beating well after each egg has been added; add the sour cream and cooled melted chocolate and mix to ensure that all the ingredients have been well-combined.
3. Fold in the flour and cocoa and then add the grated beetroot and mix all the ingredients so that they are well-combined.
4. Place spoonfuls of the mixture into muffin tin sized patty pans (placed in a muffin tin) and bake at 180°C/350°-375°F/4-5 gas mark for 15 minutes.
5. Icing: Mix the butter and cocoa together, add the icing sugar and water to combine and mix until the mixture has thickened.
6. Once the Chocolate and Beetroot Cupcakes have cooled, spread on the icing and place a hazelnut (if using) on top of the icing on each cupcake.