Moist, fluffy double chocolate beet cupcakes with naturally colored buttercream icing.
- 2–3 medium beets, peeled and halved (3/4 cup puree)
- 3 tbsp water
- ½ cup butter, softened
- 1 cup sugar
- 1 egg room temperature
- 1 tsp vanilla
- ½ cup cold coffee
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- ½ tsp sea salt
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¾ cup chocolate chips
- 1 cup of salted butter
- 3 tsp of vanilla
- 4 cups of powdered sugar
- 3 tbsp of coffee cream (18% and up)
- 1 tbsp reserved beet liquid
- Preheat the oven to 400 F.
- Place the peeled beets into a small casserole dish with the water and cover the dish. Bake for 30 minutes or until the beets are tender. Allow the beets to cool
- Reserving the remaining liquid, transfer the cooled beets into a blender or use an immersion blender to create a smooth puree.
- Reduce the oven temperature to 350 F and line a 12-cup muffin tin with cupcake liners.
- In the bowl of a stand mixer or in a bowl using an electric hand blender, beat together the butter with the granulated sugar.
- Beat in the egg and then the vanilla.
- Add ¾ cup of beet puree and beat until mixture is thoroughly combined.
- Slowly pour in the cold coffee and mix for about a minute.
- In a large bowl, whisk together the flour, cocoa powder, salt, baking soda and baking powder.
- Add half the dry mixture to the liquid, and beat well. Follow with the second half of the mixture, beating well again.
- Stir in the chocolate chips.
- Divide cupcake batter evenly among the muffin tin and bake in the oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes for a few minutes in the pan, and then completely cool on a wire rack before icing.
- Whip the butter using a handheld electric mixer or a stand mixer. Add in the powdered sugar and 1 tbsp of the reserved beet liquid (more or less depending on how pink you want it).
- Add the vanilla extract, and 3 tbsp of cream, adding more or less depending on how stiff you’d like the icing to be.
- Ice the cupcakes using a piping bag or spatula.