Thursday, May 26, 2011

Beetroot Chocolate Cupcake

This is the most wonderful and moist cupcake ever that I think is the next closest to a box mix.  The beetroot and an addition of a small amount of melted chocolate in this recipe seems to have taken this cupcake to a next level. The taste of the beets are hardly noticable.  I will be surely be using this recipe for my chocolate cupcakes. For the frosting, I used some chocolate ganache and shaved white chocolate for the sprinkle.


2 oz dark chocolate
2 tbsp butter
1/2 cup butter, room temperature
1 cup cake flour
1 tbsp cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 egg
1/2 tsp vanilla
3/4 cup beetroot puree ( I used 1 can of beetroot and processed it in a food processor)


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 of a stand mixer, using the paddle attachment, beat remaining butter and sugar together until well combined. Scrape down the sides often. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
Remove paddle attachment, and using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
Using a ice 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.

Note:  If anyone has tried it, please post a comment.  I would love to hear it.

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