Stuffed with Marshmallows and bursting with chocolate. These cupcakes use beetroot for a dark colour and unique taste. Makes 12 cupcakes.
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- Chocolate Beet Cupcakes
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- Plated cupcakes
I decided to stuff half with marshmallow creme and frost the other half. After baking, they had a very light texture so the smaller ones were better just frosted and sprinkled with chocolate chips.
Chocolate Beet Cupcakes
Prep time
Cook time
Total time
Author: Harry Jennerway
Serves: 12
Ingredients
Chocolate Cupcakes
- 4 medium beetroots (about 450g/1lb)
- 160ml (2/3c) coconut milk
- 80ml (1/3c) vegetable oil
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 100g (1/2c) brown sugar
- 30g (1/4c) caster sugar
- 105g (3/4c) plain flour
- 70g (1/2c) wholemeal flour
- 50g (1/4c) cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Marshmallow Creme Filling
- 100g (1c) icing sugar
- 1 tsp vanilla extract
- 75g (1c) marshmallow creme
Directions
Chocolate Cupcakes
- Preheat the oven to 175C/350F.
- If you have ready-to-eat beetroot, you can skip to step 4. Otherwise, wrap the beetroot (with skins) tightly in a layer of greaseproof paper inside a layer of foil, then roast for 45-55 minutes until tender.
- Remove and allow to cool, then rub the outside to remove the skins. Blitz in a blender and measure 240ml of puree.
- Prepare 12 muffin cases.
- Whisk the beetroot puree, coconut milk, sugar, oil, lemon juice, and vanilla extract until combined.
- In a small bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt.
- Stir the wet and dry ingredients with a spatula until just smooth (don't overmix).
- Fill the cases ⅔ full and bake for 18-20 mins, or a skewer comes out clean. Transfer to a cooling rack and cool completely before filling and frosting.
Marshmallow Creme Filling
- Beat everything together until smooth.
- If frosting, just spread over the cooled cakes and sprinkle with chocolate chips.
- If filling, cut a cone in the top of each cupcake and spoon 1 tsp marshmallow creme into each cake then replace the cone.
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- Pre-packed, skinned beetroot
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- Use a spatula to mix the wet/dry ingredients
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- Fill cases 2/3 full
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- Baked cupcakes
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- Label for chocolate beetroot cupcakes
