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Dark Chocolate Beet Cupcakes

Beetroot Cupcakes
Courtesy of Donal Skehan
Cook Time:
20 mins
Prep Time:
45 mins


  • 3 1/2 ounces dark chocolate
  • 3/4 cup pureed cooked beets
  • 1/2 cup superfine sugar
  • 1 cup (2 sticks) butter, softened
  • 2 large eggs
  • 2 cups self-rising flour
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1 stick butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups confectioners sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1/3 cup heavy cream


Pre-heat the oven to 350 F (180 C) and line a cupcake pan with paper cases. Melt the chocolate in a bowl over a pan of gently simmering water and then stir in the puréed beetroot.

In a large bowl, using a hand mixer, beat the sugar and butter until light and fluffy. Whisk in the eggs, one at a time, until incorporated. Mix in the flour, baking powder, milk and the chocolate and beetroot mix. Divide the batter evenly among the paper cases and bake in the oven for 15-20 minutes, or until firm.

Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.

To make the chocolate frosting, beat the butter and vanilla extract together in a bowl until light and fluffy. Then, add the sugar and cocoa powder, a little at a time, to the cream until it is all incorporated and the mixture is smooth. When cupcakes are completely cool, use a palate knife to frost them.