Chocolate and Beetroot Cupcakes

For Freshweek we have been trying out some new recipes, at the weekend we made chocolate and beetroot cupcakes.  I have only ever eaten Beetroot in salads before so was unsure of this recipe – however I’m pleased to report they were surprisingly nice.


  • 100g drinking chocolate
  • 230g self-raising flour
  • 200g golden caster sugar
  • 100g dark chocolate (broken into pieces)
  • 125g unsalted butter
  • 250g cooked beetroot (pureed)
  • 3 large eggs

  • Now most recipes will tell you to add certain ingredients at different times, adding gradually, stirring and sifting etc…Not me, I cook with Emmy who quite frankly is as impatient as me so we add everything to a bowl in no particular order and stir well!

    The only thing I really need to say is the cooked Beetroot needs to be pureed before it is added.

    We spooned the mixture into cupcake cases and baked on 180 degrees for about 20 minutes.

    I dusted with icing sugar and served!
    These tasted best when still warm.

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    9 thoughts on “Chocolate and Beetroot Cupcakes

    1. These sound fab! Love the colour. I think we might try something similar soon. I'd love you to come and join in with #LittleChefs with this post. Open until this evening and next week's opens on Thursday morning xx

    2. Wow. I keep reading about what a great ingredient beetroot is for cake but I've not yet tried it. I reckon I could make a vegan version of these quite easily – and I have some cooked beetroot in the fridge right now. Hurrah! Thanks for linking up to #recipeoftheweek – I've pinned and stumbled and there's a new linky up now. x

    3. I think Beetroot and Chocolate are a match made in heaven, I love adding vegetables to cakes, Courgette and lemon is a good one and sweet potato always makes a good sweetener if you are on a low sugar diet.

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