Chocolate Beet Cupcakes

READY IN: 1hr 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
  • Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
  • Stir often during the melting process. Stir until smooth and set aside to cool slightly.
  • Whisk together flour, baking powder, baking soda and salt.
  • In the bowl beat remaining butter and sugar together until well combined. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
  • Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
  • Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
  • Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
  • With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
  • Frost cupcakes as desired. Makes enough for twelve cupcake.
  • Use a spatula or piping bag to frost cupcakes.
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