Reed velvet chocolate cupcakes with beetroot

· · · · ·
Beetroot red velvet chocolate cupcake recipe

These healthier red velvet cupcakes are a dreamy treat and you wouldn’t know that they are loaded with beetroot. Using both cocoa powder and melted dark chocolate, they have a soft fine crumb and deep chocolate flavour. The chocolate intensity is further amplified with the smoothest and creamiest chocolate buttercream frosting.

Beetroot red velvet chocolate cupcake recipe

I adapted this recipe from the beetroot chocolate loaf cake I made last year for the Food24 Made with McCain Family Cookbook Campaign where it was such a hit. I increased the icing quantity from the cake quantity because you need a bit more for cupcakes especially if you are piping it on. 

Beetroot red velvet chocolate cupcake recipe

Refer back to my loaf cake recipe if you would prefer to make it into a loaf or bundt cake here.

Beetroot red velvet chocolate cupcake recipe

Beetroot red velvet chocolate cupcakes recipe

delicious and indulgent rich chocolate & beetroot red velvet cupcakes with a fluffy chocolate butter cream frosting. 
Print Recipe
Beetroot red velvet chocolate cupcake recipe
Prep Time:15 minutes
Cook Time:25 minutes


  • 300 gms McCain frozen beetroot
  • 200 gms good quality dark chocolate with 70% cocoa solids
  • 3 free-range eggs separated
  • 200 gms brown sugar muscovado or demerara
  • 165 ml sunflower oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 100 gms almond flour
  • 150 gms flour
  • 1 Tbsp cocoa powder
  • 2 tsp baking powder

Chocolate buttercream icing:

  • 100 gms 70% chocolate melted and then cooled
  • 200 gms butter room temperature
  • 155 gms icing sugar
  • 45 gms cocoa powder
  • 1 Tbs very strong coffee or espresso
  • ½ tsp vanilla extract
  • Chocolate shavings or walnuts to decorate


  • Place the frozen beetroot into a microwave container with ½ cup of water and cook on high for 8 minutes. Drain and allow to cool.
  • Heat the chocolate in a bowl of a double boiler and then allow it to cool.
  • Preheat the oven to 180C / 350F and line +-16 -18 muffin cups with cupcake paper liners.
  • Process the beetroot in a food processor with the sunflower oil until a smooth consistency (there might still be a few very small chunks), about 3 – 4 minutes.
  • Separate the eggs and using an electric mixer, whip the whites until stiff peaks. Remove from the bowl and set aside. In the same mixing bowl, add the egg yolks, sugars, beetroot and oil mixture, vanilla, salt, chocolate, and almond flour, and mix until well combined for about a minute.
  • Sift the flour, cocoa powder, and baking powder and add them to the wet batter and briefly mix until incorporated.
  • By hand, gently fold through the whisked egg whites.
  • Using a medium ice cream scoop,  fill the lined muffin cups with batter ensuring it comes ¾ of the way up the liner. Bake for 23 – 25 minutes and until springy to the touch and baked through. Cool on a cooling rack and then remove to further cool out of the tins. Once the cupcakes are fully cooled, make the buttercream frosting.
  • Make the icing sugar by melting the chocolate in a double boiler and then allowing it to cool to room temperature.
  • Whip all the other ingredients together for a few minutes until fluffy.
  • Ice the cupcakes and decorate them with chocolate shavings, walnuts, or anything you like. Give these cupcakes an Easter theme top with colourful mini eggs.
Servings: 16 -18
Author: Sam Linsell

You might also like:

My 10 best cake recipes

Maybe the best chocolate cake in the world by Ina Garten




Find me on Instagram & Pinterest



Similar Posts


  1. Just Yammy Sam! The taste might be too good, I think. You are the real food warrior. Thanks for the recipe.

  2. Hi Nelsea, so glad you enjoyed the recipe 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *