Chocolate & Beetroot Cupcakes

Moist, spongy & divine cupcakes that are packed with the health benefits of beetroot and dark chocolate.

Time: 30 minutes

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Serves: Makes 10 cupcakes

Chocolate & Beetroot Cupcakes
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Ingredients

  1. Ingredients for cupcakes:
  2. 1 cup self-raising flour
  3. 1/3 cup cocoa powder
  4. 1 medium-sized beetroot
  5. 1 cup sugar
  6. 1/2 teaspoon bicarbonate of soda
  7. 3/4 teaspoon baking powder
  8. 1 egg
  9. 1/3 cup oil
  10. 1/2 cup milk
  11. 1 teaspoon vanilla essence
  12. Ingredients for chocolate ganache :
  13. 1/2 cup double cream (full cream)
  14. 5 tablespoons icing sugar
  15. 3 tablespoons dark chocolate chips
  16. 1 tablespoon cake decoration sprinkles (optional)

Method

  1. Peel the beetroot and cut it into cubes. Grind it into a smooth paste in an electric grinder. Keep aside.
  2. Preheat oven to 180°C (160°C for fan ovens). Line cupcake tins with cupcake liners.
  3. Combine self raising flour, sugar, cocoa powder, bicarbonate of soda and baking powder in a large bowl. Mix well and keep aside.
  4. In separate bowl, beat an egg. Add milk, oil, beetroot paste and vanilla essence. Mix until just combined.
  5. Combine the egg mixture with the dry ingredients (flour, cocoa, baking powder and bicarbonate of soda) and mix until just combined. Do not over mix.
  6. Spoon the cake mixture into cupcake liners until each case is half filled. Bake for 15-20 minutes.
  7. While the cupcakes are getting baked, prepare the chocolate ganache. Take the double cream in a microwave-safe bowl. Heat it in the microwave for 1 minute. Add the dark chocolate chips and sugar to it. Mix well till the chocolate chips get completely melted and the sugar gets mixed with the cream. Microwave for few more seconds if the chocolate chips are not completely melted. The mixture should look smooth and shiny. Chocolate ganache is ready.
  8. Once the cupcakes are baked and cooled to room temperature, coat them with chocolate ganache. To coat each cupcake with ganache, hold it from the bottom and dip it upside down in the ganache so that the top of the cupcake gets evenly coated with the chocolate ganache. To decorate the cupcakes, sprinkle some coloured sprinkles or edible silver balls on top of the ganache coated cupcakes.

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