Ingredients
Cupcakes
- 15 ounces sliced beets (drained, such as Aunt Nellie’s, not pickled)
- 1 ¼ cups all-purpose flour
- ¾ cup Dutch-process cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 1/3 cups granulated sugar
- ½ cup low fat buttermilk
- 4 tablespoons unsalted butter (melted and cooled slightly)
- 2 ounces bittersweet chocolate (melted)
- 2 eggs
Frosting
- 3 tablespoons milk
- 2 teaspoons instant espresso powder
- 2 2/3 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla bean paste
- Chocolate sprinkles (if desired)
Instructions
- Prepare oven and muffin tin: Heat oven to 350°F (175°C) and line a standard-size muffin tin with 12 paper baking cups to prevent sticking and make removal easier.
- Puree beets: In a food processor, blend the drained sliced beets until smooth to create a moist beet puree that will add natural sweetness and moisture to the cupcakes. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, and salt until thoroughly combined to ensure even distribution of leavening agents and cocoa.
- Combine wet ingredients: In a separate large bowl, whisk the beet puree, granulated sugar, buttermilk, melted and cooled unsalted butter, melted bittersweet chocolate, and eggs until the mixture is smooth and thoroughly incorporated.
- Fold dry into wet: Using a spatula, gently fold the dry ingredient mixture into the wet ingredients just until combined to avoid overmixing, which can result in dense cupcakes.
- Fill cupcake liners and bake: Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full. Bake for 25-27 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes: Remove cupcakes from the oven and transfer the muffin tin to a cooling rack. Let cupcakes cool completely before frosting.
- Prepare espresso milk: In a small microwave-safe bowl or cup, heat milk on high for 5 seconds until warm. Stir in instant espresso powder until dissolved to add a subtle coffee flavor that enhances the chocolate frosting.
- Mix powdered sugar and cocoa: In a separate medium bowl, whisk together powdered sugar and unsweetened cocoa powder until well combined for a smooth frosting base.
- Beat butter and combine frosting: Using an electric hand mixer or stand mixer fitted with a whisk attachment, beat the softened unsalted butter on high speed until light and smooth. Alternately add the powdered sugar mixture and the espresso milk mixture, starting and ending with the powdered sugar mixture, beating well after each addition for a creamy, airy texture.
- Add vanilla and finalize frosting: Beat in the vanilla bean paste until evenly incorporated. Continue to beat on high speed for 1 minute until the frosting is smooth and fluffy.
- Frost cupcakes: Pipe or spread the espresso cocoa frosting onto the completely cooled cupcakes. Garnish with chocolate sprinkles if desired for added texture and visual appeal.
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness and moisture.
Notes
- Ensure beets used are plain sliced and not pickled to avoid altering the cupcake flavor.
- Do not overmix batter to keep cupcakes light and tender.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Instant espresso powder can be omitted for a milder frosting or replaced with brewed coffee for stronger flavor.
- Store cupcakes in an airtight container at room temperature; refrigeration may dry them out.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
