Chocolate cupcake recipes can often be disappointing, because they have a tendency to be quite dry. The addition of beetroot results in a delicious, moist cake and just in case you’re wondering, it doesn’t taste of beetroot!
Rich and Moist Chocolate and Beetroot Cupcakes
These chocolate and beetroot cupcakes are best made by hand, rather than in a food mixer, as over mixing will spoil the texture. The cake is light and moist, when the flour is gently folded in by hand.
- Cupcake cases
- Heatproof bowl
- 250 g good quality dark chocolate, broken into pieces, I used supermarket's own Cook's Belgian chocolate, 54% cocoa solids.
- 250 g unsalted butter, cut into cubes.
- 250 g caster sugar
- 3 medium free range eggs
- 150 g SR flour
- 250 g beetroot, cooked, peeled and grated Available already cooked from the supermarket in 250g vacuum packs. Make sure it's not in vinegar!
- Preheat the oven to 180 C/gas mark 4
- Break the chocolate into pieces, cut the butter into cubes and place in a heatproof bowl and either melt in the warming oven or microwave, stirring once or twice. Take care if using the microwave. In both cases you can remove from the oven before fully melted and stir to mix as it continues to melt.
- Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter until smooth. Gently fold in the flour and then the grated beetroot. Don't be tempted to beat vigorously at this stage, as it will change the texture of the finished cake.
- Pour the mixture into the cupcake cases. Depending on the size of the cases, you'll get at least 24 cupcakes.
- Bake cupcakes for 20 minutes. The surface will be cracked and a skewer will come out clean.
- You may wish to decorate with butter icing, if so you can use a few drops of beetroot juice to colour the icing.