Chocolate Beet Cupcakes with Chocolate Mascarpone Frosting
These moist chocolate cupcakes hide a secret ingredient - pureed beets - that adds natural sweetness and incredible moisture without any earthy flavor. The rich cocoa and muscovado sugar create deep chocolate notes, while the chocolate mascarpone frosting provides a luxurious finish. Perfect for surprising chocolate lovers who would never guess the healthy addition, these cupcakes are ideal for birthdays, potlucks, or when you want to sneak vegetables into dessert. The whole wheat pastry flour adds subtle nuttiness, and the beet puree keeps them tender for days.
Ingredients
Instructions
- 1
Peel beets and cut into cubes
- 2
Place beets in pot and cover with water 1 inch over tops
- 3
Bring to boil and cook until beets are soft
- 4
Drain, reserving 1/2 cup beet water
- 5
Combine reserved water with beets in blender and puree until smooth
- 6
Measure out 2 cups puree, set aside and let cool
- 7
Preheat oven to 375°F
- 8
Melt 1/4 cup butter with semi-sweet chocolate in double boiler
- 9
Let chocolate mixture cool slightly
- 10
Beat softened butter and sugar together in mixer with paddle attachment
- 11
Add eggs and vanilla, scraping down sides
- 12
Stir melted chocolate and beet mixture into butter mixture
- 13
Mix until thoroughly combined
- 14
Combine pastry flour, cocoa powder, baking soda, and salt in separate bowl
- 15
Add dry ingredients to mixer and beat until batter is thick and most lumps are gone
- 16
Divide batter into 18 cupcake liners
- 17
Bake for 25-28 minutes until toothpick comes out clean
- 18
Cool in pan for 5 minutes then remove to cooling rack
- 19
Make mascarpone frosting once cupcakes are cooled
- 20
Frost cupcakes
Tips
Reserve the beet cooking water as it contains nutrients and natural sweetness that enhances the chocolate flavor.
Make sure the beet puree is completely smooth to avoid chunks in your cupcakes - blend for at least 2 minutes.
Don't overmix once you add the flour to prevent tough cupcakes - mix just until lumps disappear.
Good to Know
Store in airtight container for 2-3 days at room temperature
Beet puree can be made 1 day ahead and refrigerated
Serve at room temperature for best flavor and texture
Common Mistakes
Don't skip cooling the beet puree to avoid melting the butter mixture
Avoid overbaking as beets keep cupcakes moist and they can seem underdone when perfect
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I taste the beets in these cupcakes?
No, the chocolate and cocoa completely mask any beet flavor while the beets add moisture and natural sweetness.
Can I use canned beets instead of fresh?
Yes, use 2 cups drained canned beets and puree with 1/2 cup water, though fresh beets provide better flavor.
How long do these cupcakes stay fresh?
They stay moist for 2-3 days at room temperature in an airtight container, or freeze for up to 3 months.