Chocolate Beet Cupcakes

Chocolate Beet Cupcakes – These Chocolate Cupcakes are super fudgy and moist thanks to the addition of beets. They are topped with Vanilla Buttercream that is coloured a pretty shade of pink with beet juice!

This post is sponsored by Del Monte Canada. Thank you for supporting the brands that make Creme de Lacombe possible!

You might be thinking that this seems like a strange combination, but I am telling you, it’s not! In fact, it’s an AMAZING combination. The addition of beets to these cupcakes makes them so fudgy and moist and you can’t taste the beet at all. The secret is puréeing them with the other wet ingredients. Now, if you’ve ever cooked beets, you know how time-consuming it can be. That’s where Del Monte’s Diced Beets come in! All the hard work is done for you.

An added bonus of using beets in these cupcakes is that you get some extra health benefits. I wouldn’t necessarily call these healthy cupcakes…but hey, every little bit counts! Beets are packed with essential nutrients. They are a great source of fiber, folate, manganese, potassium, iron, and vitamin C. This recipe calls for a whole can of Del Monte’s diced beets, so we’re packing in a whole lot of nutrients! My favourite part about these Chocolate Beet Cupcakes is that the beet juice serves as an amazing natural food colouring and gives us this pretty shade of pink for the buttercream.

What you will need

1 can Del Monte Diced Beets – or 250 grams of cooked, cooled and diced beets

2 eggs

Granulated sugar

Vanilla extract

All-purpose flour

Baking soda

Salt

Cocoa powder

Buttermilk

Canola or Vegetable Oil

Unsalted Butter

Heavy Cream

Powdered Sugar 

Beet chips for topping (optional)

How to make Chocolate Beet Cupcakes

For the Cupcakes

Drain the beets and reserve the juice in a small bowl. 

Preheat oven to 325 degrees F. Prepare cupcake tins with cupcake liners and set aside. 

In a medium sized bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.

In a food processor or blender, purée the diced beets and 1/4 cup of warm water. Once that is smooth, add the eggs, sugar, oil, and vanilla extract. Blend until smooth. This mixture will be the prettiest colour!

Transfer the puréed beet mixture to a large bowl. 

Add the dry ingredients to the wet, alternating with the buttermilk. Whisk the batter in between each addition and mix just until smooth. 

Fill the cupcake liners about 2/3 of the way full. I like using a cookie scoop to do this so there is minimal mess.

Bake for about 18 minutes. The cupcakes are done when the tops spring back when lightly touched. 

Let the cupcakes cool on a wire rack.

For the Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy and well dispersed throughout the bowl.

With the mixer on low, slowly add the powdered sugar one cup at a time. 

Next, add the heavy cream and vanilla. Mix on low until the cream and vanilla are combined and then beat on high speed for 3-4 minutes. 

After beating on high speed, turn the mixer down to low and add anywhere from 1/2 teaspoon to 1 1/2 teaspoons of beet juice. The amount you add will determine the shade of pink your buttercream is. Try not to add too much more than 1 1/2 teaspoons as it will change the consistency of the buttercream. Beat on low speed to incorporate the beet juice and remove any air bubbles.

Assembly 

Once the cupcakes have cooled, spread or pipe the buttercream onto them. I used a 1M piping tip to create this classic cupcake swirl! You can also top your cupcakes with some beet chips or dried beets like I did here.

Del Monte Vegetables for Salad

These Diced Beets are part of Del Monte’s new Vegetables for Salad line. There are two other varieties that are also super fresh and convenient, Shredded Carrots and Shredded Celery Root. The shredded carrots would work really well in these Carrot recipes:

Carrot Cupcakes with Brown Butter Cream Cheese Frosting

Carrot Cake with Cream Cheese Buttercream

Carrot Cake Cookie Sandwiches 

If you tried these Chocolate Beet Cupcakes, I would love to know what you think! Leave a comment below or tag me on Instagram @cremedelacombe.

Chocolate Beet Cupcakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

15

cupcakes

Prep time

30

minutes

Bake time

18

minutes

These Chocolate Beet Cupcakes are super fudgy and moist! They are topped with a Vanilla Buttercream that is coloured naturally with beet juice. Best part – you would never know they’re made with beets!

Ingredients

• For the Cupcakes

• 1 1/4 cups all-purpose flour

• 1/2 cup cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 can Del Monte Diced Beets (about 250 grams)

• 1/4 cup warm water

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 3 tablespoons canola or vegetable oil

• 1/2 cup buttermilk, room temperature

• For the Buttercream

• 3/4 cup unsalted butter, room temperature

• 2 cups powdered sugar

• 1 tablespoon heavy cream

• 1 teaspoon vanilla

• 1/2 – 1 1/2 teaspoons beet juice

• Beet chips for topping (optional)

Directions

• For the Cupcakes
• Drain beets and reserve juice in a small bowl.
• Preheat oven to 325 degrees F. Prepare cupcake tins with cupcake liners and set aside.
• In a medium-sized bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
• In a food processor or blender, purée the diced beets and 1/4 cup of warm water. Once that is smooth, add the eggs, sugar, oil, and vanilla extract. Blend until smooth. This mixture will be the prettiest colour!
• Transfer the puréed beet mixture to a larger bowl.
• Add the dry ingredients to the wet, alternating with the buttermilk. Whisk the batter in between each addition and just until smooth.
• Fill cupcake liners about 2/3 of the way full.
• Bake for about 18 minutes. Cupcakes are done when the tops spring back when lightly touched. Let the cupcakes cool on a wire rack.
• For the Buttercream
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy and well dispersed throughout the bowl.
• With the mixer on low, slowly add powdered sugar one cup at a time.
• Next, add the heavy cream and vanilla. Mix on low until the cream and vanilla are combined and then beat on high speed for 3-4 minutes.
• After beating on high speed, turn the mixer down to low and add anywhere from 1/2 teaspoon to 1 1/2 teaspoons of beet juice. The amount you add will determine the shade of pink your buttercream is. Try not to add too much more than 1 1/2 teaspoons as that will change the consistency of the buttercream. Beat on low speed to incorporate the beet juice and to remove any air bubbles.
• Assembly
• Once the cupcakes have cooled, spread or pipe the buttercream onto them. I used a 1M piping tip to create this classic cupcake swirl! Top with beet chips if you like!