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.

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

Storage Instructions – Red Velvet Chocolate Cupcakes with Beetroot

Short-Term (Up to 2 Days): Store at room temperature in an airtight container. Keep in a cool, dry place away from direct sunlight. If frosted, store in a single layer to prevent smudging.
Medium-Term (Up to 5 Days): Refrigerate in an airtight container to maintain freshness. Allow cupcakes to come to room temperature before serving for the best texture and flavor.
Long-Term (Up to 3 Months): Freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container. Frost after thawing for the best results. Frosted cupcakes can also be frozen but should be placed in a sturdy, airtight container with space to prevent the frosting from getting damaged. Thaw overnight in the fridge or at room temperature for a few hours.

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Prep Time:15

Cook Time:25

Ingredients

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

Chocolate buttercream icing:

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

Instructions

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.

Notes

Storage Instructions – Red Velvet Chocolate Cupcakes with Beetroot

Short-Term (Up to 2 Days): Store at room temperature in an airtight container. Keep in a cool, dry place away from direct sunlight. If frosted, store in a single layer to prevent smudging.
Medium-Term (Up to 5 Days): Refrigerate in an airtight container to maintain freshness. Allow cupcakes to come to room temperature before serving for the best texture and flavor.
Long-Term (Up to 3 Months): Freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container. Frost after thawing for the best results. Frosted cupcakes can also be frozen but should be placed in a sturdy, airtight container with space to prevent the frosting from getting damaged. Thaw overnight in the fridge or at room temperature for a few hours.