Description
Decadent chocolate cupcakes made with pureed beets for a moist, rich texture.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pureed cooked beets
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the sugar, oil, eggs, and vanilla until well combined.
- Add the beet puree and buttermilk, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before frosting.
Notes
- These cupcakes can be frosted with cream cheese or chocolate frosting.
- Storing in an airtight container keeps them fresh for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg