Fudgy Chocolate Beet Cupcakes with Mocha Buttercream

If you have never tried putting vegetables into your desserts, these Chocolate Beet Cupcakes are going to change your baking life. While it might sound like an unusual combination, pureed beets are the ultimate secret ingredient for creating intensely fudgy, moist, and tender chocolate cake.

You won’t actually taste the beets! Instead, their natural earthy sweetness enhances the rich cocoa flavor, making these cupcakes taste like a gourmet truffle. Paired with a silky mocha buttercream or a healthy chocolate avocado frosting, they are the perfect guilt-free treat for Valentine’s Day, birthdays, or an afternoon snack.

What is it

Chocolate Beet Cupcakes are a healthier spin on a traditional Triple Chocolate Fudge Cake. The batter relies on roasted, pureed beets to provide moisture and structure, which allows you to significantly cut down on the amount of oil and refined sugar typically required in cupcake recipes.

Depending on your dietary preferences, you can top them with a classic, coffee-infused mocha buttercream frosting or opt for a completely vegan, dairy-free chocolate avocado frosting.

Why you’ll love it

You will love this recipe because it is a fantastic way to sneak extra nutrients into your family’s diet without sacrificing taste. Beets are packed with fiber, folate, and vitamin C, making these a much better option than standard bakery cupcakes.

If you usually reach for a standard Chocolate Fudge Cake or Black Velvet Cupcakes, you will be amazed by how the beets give these cupcakes that exact same velvety, melt-in-your-mouth texture. Plus, the vibrant natural color of the beets makes the chocolate look incredibly dark and rich!

Ingredients

For the Chocolate Beet Cupcakes

• 1 cup (about 2 medium) roasted and pureed beets.
• 1 1/2 cups all-purpose flour (or whole wheat pastry flour).
• 1/2 cup unsweetened cocoa powder.
• 1 cup granulated sugar (or coconut sugar).
• 1 tsp baking soda.
• 1/2 tsp baking powder.
• 1/4 tsp salt.
• 1 cup unsweetened almond milk (or milk of choice).
• 1 tsp apple cider vinegar or lemon juice.
• 1/4 cup neutral oil (like canola or melted coconut oil).
• 1 tsp vanilla extract.

Option 1: Mocha Buttercream Frosting

• 1/2 cup (1 stick) unsalted butter, softened.
• 1 1/2 cups powdered sugar.
• 2 oz baking chocolate, melted and cooled.
• 1 tsp instant coffee granules dissolved in 1 tbsp milk.
• 1/2 tsp vanilla extract.

Option 2: Vegan Chocolate Avocado Frosting

• 2 very ripe avocados, pitted and peeled.
• 1/2 cup unsweetened cocoa powder.
• 1/2 cup pure maple syrup.
• 2 tsp vanilla extract.
• A pinch of salt.

How to make

Step 1: Prep the beets and oven

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. If you haven’t already, roast your beets until fork-tender, peel them, and blend them in a food processor until completely smooth.

Step 2: Mix the wet ingredients

In a small bowl, whisk together the almond milk and apple cider vinegar, and let it sit for 5 minutes to curdle (this creates a vegan buttermilk). In a large bowl, combine the milk mixture, pureed beets, sugar, oil, and vanilla extract. Whisk until smooth.

Step 3: Add the dry ingredients

Sift the flour, cocoa powder, baking soda, baking powder, and salt directly into the wet ingredients. Gently fold the mixture together with a spatula until just combined. Do not overmix.

Step 4: Bake

Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full. Bake for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs. Transfer to a wire rack to cool completely before frosting.

Step 5: Make the Frosting

For the Mocha Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, followed by the melted chocolate, dissolved coffee mixture, and vanilla. Beat until light and fluffy.
For the Avocado Frosting: Place the avocados, cocoa powder, maple syrup, vanilla, and salt into a food processor. Blend until incredibly smooth and creamy, scraping down the sides as needed.

How To Serve

Once the cupcakes are completely cool, pipe generous swirls of your chosen frosting on top. If you used the mocha buttercream, garnish with a chocolate-covered espresso bean. If you used the avocado frosting, a fresh strawberry or a sprinkle of sea salt looks beautiful.

Serve these alongside a hot cup of coffee or a Chocolate Strawberry Shake for the ultimate chocolate lover’s treat!

How To Store

How you store these depends on the frosting! If you made the Mocha Buttercream, you can store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days.

If you made the Chocolate Avocado Frosting, the cupcakes must be stored in the refrigerator in an airtight container to prevent the avocado from oxidizing and turning brown. They will stay fresh in the fridge for up to 3 days.

FAQs

Can I use canned beets instead of roasting fresh ones?

Yes! If you are short on time, you can use canned, plain sliced beets (do not use pickled beets!). Just drain them well and rinse them before pureeing.

Does the avocado frosting taste like avocado?

Not at all! The cocoa powder and maple syrup completely mask the flavor of the avocado. The avocado simply acts as a healthy, creamy fat replacement for butter, creating a texture similar to a rich chocolate mousse or a thick Chocolate Avocado Frosting.

Are these cupcakes gluten-free?

This recipe can easily be made gluten-free! Simply swap the all-purpose flour for an equal amount of a high-quality 1-to-1 gluten-free baking blend that contains xanthan gum.

Note

Make sure your roasted beets are blended into a very fine puree before adding them to the batter. Large chunks of beets will disrupt the tender texture of the cupcakes!

Nutrition information

Approximate per serving (1 cupcake with avocado frosting):

• Calories: 210
• Fat: 11 g
• Carbohydrates: 28 g
• Protein: 3 g
• Sugar: 15 g

Tips and Tricks

• If you are making the mocha buttercream, make sure the melted chocolate is completely cooled to room temperature before adding it to the butter, otherwise it will melt your frosting!
• For a fun twist, try filling the center of the cupcakes with a dollop of Bavarian Cream or Caramel Whipped Cream before frosting them.
• You can make the beet puree a day or two in advance and store it in the fridge to make baking day much quicker!