Chocolate Beetroot Cupcakes with Chocolate Fudge Frosting

These eggless Chocolate Beetroot Cupcakes are made with the goodness of beetroot and olive oil. They are moist and delicious in taste. Topped with the easiest fudge frosting, these can be whipped up in no time.  

Chocolate Beetroot Cupcakes with Chocolate Fudge Frosting
Chocolate Beetroot Cupcakes with Chocolate Fudge Frosting

Chocolate Beetroot Cupcakes with Chocolate Fudge Frosting

Yield: 9 cupcakes

 Ingredients

  • All-purpose flour/Maida- 1 cup
  • Unsweetened cocoa powder- 2 tbsp
  • Caster sugar/powdered sugar- ½ cup + 1 tbsp
  • Salt- ¼ tsp
  • Yogurt- ¼ cup
  • Baking powder- ¼ tsp
  • Baking soda- ½ tsp
  • Olive oil- ¼ cup
  • Vanilla extract- 1 tsp
  • Beetroot juice- 6 tbsp

For chocolate fudge frosting

  • Unsalted butter- ½ cup (at room temperature)
  • Icing sugar- 1¾ cups
  • Unsweetened cocoa powder- ¼ cup
  • Vanilla extract- 1 tsp
  • Milk- 2 tbsp

Method

For beetroot juice

Peel 2 medium sized beetroots. Chop them roughly. Grind them with ½ cup of water using your mixer/grinder until a thick watery paste forms. Strain and keep aside the juice for later use.

For cupcakes

In a bowl shift all-purpose flour, unsweetened cocoa powder and salt, keep aside. In a separate bowl mix yogurt, sugar, baking powder and baking soda. Wait for 2-3 minutes. The mixture will become little frothy, now mix in oil and vanilla extract. Add the flour mixture into this in 3 batches. And keep whisking. Now add beetroot juice, whisk well to form a lump free batter.

Preheat oven to 180C. Line a cupcake/muffin tray with paper liners. Scoop the batter into the prepared cupcake tray. Fill each cavity ½ or 2/3 full with the batter to get perfect cupcakes. Bake for 22-25 minutes or until a toothpick inserted in the centre comes out clean.

After baking transfer the cupcakes to a cooling rack and leave there until they cool completely.

For chocolate fudge frosting

Using your hand mixer/stand mixer cream the butter first. Shift icing sugar and cocoa powder directly into this mixing bowl. Mix further until everything incorporated well. Now add milk and vanilla extract. Keep mixing on medium speed for 3 minutes. The frosting will be smooth and fluffy.

You can use this frosting immediately to frost cupcakes. This frosting stays well up to 10 days in the freezer. Store it in an air tight container. Before using, bring it to room temperature.

Chocolate Beetroot Cupcakes with Chocolate Fudge Frosting
Chocolate Beetroot Cupcakes with Chocolate Fudge Frosting
Chocolate Beetroot Cupcakes with Chocolate Fudge Frosting
Chocolate Beetroot Cupcakes with Chocolate Fudge Frosting
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