Rich chocolate and beetroot cupcakes

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By: David Bradley

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This recipe is classed as easy

Rating 3.26 / 5 (99 votes)

Prep time:
20 min
Cook time:
15 min
makes 24 regular sized cupcakes

Chocolate cupcakes with beetroot are moist and indulgently fudgy, reminiscent of a chocolate brownie


1. For the cupcakes: Preheat oven to 180C/160C fan/gas 4. Chop 150g of the chocolate very finely and break the remaining 100g into small chunks and put to one side.

2. Melt the butter and the very finely chopped chocolate together in a heatproof bowl sat over gently simmering water. Make sure the water beneath does not touch the bottom of the bowl.

3. Whisk the 3 eggs together with the sugar. Add the melted chocolate and butter and mix until smooth. Add the remaining chocolate chunks and mix thoroughly.

4. Sift the flour and salt over the mixture and fold it together. Carefully fold the grated beetroot into the mixture being careful not to over mix.

5. Spoon the mixture into paper cases sat in an appropriate cupcake tray and bake for 15 minutes. Don’t be tempted to over bake the cupcakes, part of their charm is to have a moist fudgy brownie like centre.

6. For the chocolate ganache: Add the chocolate to the double cream and melt in a heatproof bowl sat over gently simmering water. Once the chocolate is melted and the ganache is smooth put to one side to cool. Once cool and beginning to firm up, pipe or spoon the ganache onto the cupcakes.


For the cupcakes

  • 250 g good quality dark chocolate
  • 250 g unsalted butter
  • 3 medium eggs
  • 250 g dark muscovado sugar
  • 150 g self-raising flour
  • 250 g cooked beetroot, grated, (not preserved in vinegar)

For the chocolate ganache:

  • 300 g good quality dark chocolate, finely chopped
  • 300 ml double cream

Tips and suggestions

For added colour and taste, finish the cupcakes with a decorative sprinkle of beetroot powder, available at health food suppliers and online retailers

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Latest Comment


LynneS44608 LynneS44608  Posted 26 Nov 2012 8:28 PM

I made these exactly as per the recipe. Amazing! An office full of people loved then and didn't spot the secret ingredient. For me, I could eat the sponge just by itself, without the ganache.

LynneS44608 LynneS44608  Posted 26 Nov 2012 8:27 PM

David I altered your recipe a little by using 250g flour instead of 150g flour, I also added 3 teaspoons baking powder and used soft brown sugar instead of muscovado sugar. Everything else I left the same. It yielded 26 medium sized cupcakes. I have to commend you for what I think is a masterpiece. The texture of the cupcake is better than any other cupcake, ever! Very moist and almost melts in your mouth as you sink your teeth into it. And as you said, there is this fudgy brownie centre. Thank you for an incredible cupcake! It is going to be difficult for a anyone else to beat this cupcake of yours. Smile

Rosalind Evans Rosalind Evans  Posted 26 Nov 2012 1:16 AM

Must try. I already make cupcakes with aubergines, beans and potatoes, so these are the next ones

CvijetaJ61775 CvijetaJ61775 Posted 21 Nov 2012 4:05 PM