Chocolate & Beetroot Cupcakes

Serves: 12 Cupcakes

Prep time: 15 - 20 mins

Cook time: 20 mins

Moist, rich, and velvety — these cupcakes blend earthy beetroot with decadent chocolate for an unforgettable treat. Perfect for dessert tables, afternoon tea, or when you simply need a little joy!

Ingredients:

• 200g cooked beetroot (about 2 small beets), puréed

• 200g dark chocolate (70%), chopped

• 200g unsalted butter

• 250g brown sugar

• 3 large eggs

• 150g self-raising flour

• 30g cocoa powder

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Preheat your oven to 180°C and line a muffin tin with cupcake cases.

2. Gently melt the chocolate and butter together over a double boiler or in short bursts in the microwave. Stir until smooth.

3. In a large bowl, beat the sugar and eggs together until pale and fluffy.

4. Fold the melted chocolate mixture into the eggs.

5. Stir in the beetroot purée and vanilla extract.

6. Sift the flour, cocoa powder, and salt into the bowl and fold in gently until just combined.

7. Spoon the batter into the cupcake cases, filling about 2/3 full.

8. Bake for 18–20 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.

9. Let cool before frosting or dusting with icing sugar.

Serving Tip:

Top with a simple cream cheese & cocoa frosting, or just a dusting of cocoa powder for an extra-rich look.