Dark Chocolate Beet Cupcakes – A Birthday Celebration

Happy Birthday to you! Happy Birthday to you! Happy Birthday dear KT! Happy Birthday to you!

Yesterday was our good friend’s birthday, and so to celebrate we baked her dark chocolate BEET cupcakes with cream cheese frosting. You’re probably thinking, what kind of crazy girls punish their friends with vegetable cupcakes on their birthday?! Or any day for that matter?! Well, wait one minute. First, KT loves beets. In fact, just the other day she was telling us how she had recently been beet deprived. Second, the cupcakes are loaded with dark chocolate chips and cocoa, so the beets aren’t overpowering. They give more of an earthy undertone to the cupcakes, great color, and texture. Needless to say, she loved them!

We used 1/2 whole wheat flour and 1/2 all purpose flour in the recipe. Whole wheat flour produces a more dense cupcake, and so to keep ours light and fluffy we sifted the whole wheat flour (about five times).


After roasting the beets in the oven for about an hour at 400 degrees we combined the eggs, vanilla, and beet puree with the dry ingredients to get a deep, rich red batter.


We filled the muffin tins with the maroon batter 3/4 full, and popped them in the oven for 30 minutes.

And after 30 minutes the cupcakes were done. It was like magic! The cupcakes were no longer beet red, but a rich dark chocolate.

We topped the cupcakes with a dollop of cream cheese frosting (which we made) and a dark chocolate chip.

Our dark chocolate beet cupcakes were a hit! Everyone devoured them, even after we told them they were made with beets. Happy double dipping!


Adapted from http://www.homesweetfarm.blogspot.com

Makes 24 cupcakes


  • 2 1/2 cups beets, puréed
  • 1/2 cup water
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3/4 cup whole wheat flour, sifted
  • 3/4 cup all purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup dark chocolate chips


1. Preheat Oven to 350º.

2. Line muffin tins with paper or grease them.

3. In a large bowl, combine beet puree, beet juice or water, sugar, eggs, and vanilla.

4. In a separate bowl combine flour, cocoa powder, baking soda and salt.

5. Add the beet mixture and chocolate chips to the flour mixture.

6. Fill muffin tins ¾ full and bake 30-35 minutes or until a toothpick comes out clean.

7. Top with cream cheese frosting and dark chocolate chip. Enjoy!

Cream cheese frosting

In a large mixing bowl, combine 4 oz. cream cheese, 1/2 cup powdered sugar, 1/2 tsp. vanilla extract. Using a hand mixer, beat until light and creamy.

Nutrition info for 1 cupcake

Calories: 112  Carbs: 20g  Fat: 3g  Protein: 3g   Sugar: 11g  Sodium: 45mg


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