These dark chocolate beet cupcakes with mocha buttercream frosting are intensely chocolaty and moist, thanks to the beets, and the smooth and decadent mocha-flavored buttercream is literally the icing on top of the (cup)cake. If you’re in need of a really, ridiculously good chocolate cupcake, you’ve come to the right place.
The end of April/beginning of May is Prime Birthday Time in our household — Addy’s, Avery’s and my birthday all fall within the span of two and a half weeks. Still, of course, we have to celebrate each one individually, because cake — or in this case, cupcakes.
How to Make Chocolate Beet Cupcakes
First things first: You guys, I legitimately LOVE beets. I always pile them high on my plate at the salad bar, sneak a few from the jar for a snack, eat them as a side dish to a meal — the point is, I am a beet lover. So to incorporate beets into a sweet treat is pretty much the best thing ever to me (because I also love dessert recipes, as you may know).
That being said, I know what you’re wondering: OK, but do these cupcakes taste like a vegetable? The answer is no, they do not. In fact, the beets are added to impart extra moisture and to enhance the chocolate flavor, because we all know that’s what makes a chocolate cupcake theee best.
How to Make Mocha Buttercream Frosting
So now that we know how the base of these chocolate beet cupcakes are prepped, let’s talk about the frosting. Ohhh, the frosting. It’s flavored ever-so-slightly with an espresso-milk mixture, which gives it just enough of that coffee taste without being too overpowering. Basically, the coffee just brings out the chocolate flavor, so when combined with the enhanced chocolaty-ness of the cupcakes (thanks, beets), these sweet treats are bound to blow your chocolate-loving mind.
Tips for the Best Beet Cupcakes
A couple of handy tips about baking these cupcakes before you hurry off (like, really, HURRY) to make this amazing dessert:
1. There is a lot of batter to divide between the paper baking cups for these cupcakes. I like having them a little over-sized, so I divided the batter between 12 cupcakes. But if you like smaller cupcakes, feel free to divide the batter among 14 paper baking cups.
Dutch-Process v. Unsweetened Cocoa Powder
2. You’ll see there is Dutch-process cocoa powder used in the cupcakes but not in the frosting. This is by design to give the cupcakes an even richer, deeper chocolate flavor. If you’re into cocoa powder in your frosting, you could make a variation with my chocolate fudge frosting on top! Dutch-process cocoa powder has been treated with alkali to neutralize its acidity — therefore, it will only react with baking powder. Since the acid in unsweetened cocoa powder hasn’t been removed, unless you add baking soda to the recipe (which I have not tested, so I can’t vouch for the turnout), you’ll end up with unfavorable results. I chose to use both types of cocoa powder in this recipe for the best results for the cupcake and the frosting, and I’d recommend sticking with the recipe as written for maximum cupcake enjoyment.
How to Freeze Unfrosted Cupcakes
3. Want to freeze the cupcakes to enjoy later? You can bake the cupcakes, let them fully cool, then cover them individually, unfrosted, with plastic wrap. Place the wrapped cupcakes in a plastic bag or storage container and freeze for up to 3 months. To thaw, unwrap them and let them come to room temperature on the counter. Then frost as desired.
If you need me, I’ll be face-first in cake for the next few weeks. I also love these Classic Red Velvet Cupcakes and these Classic Vanilla Cupcakes!
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Chocolate Beet Cupcakes
Ingredients
For the 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 ⅓ cups granulated sugar
- ½ cup low fat buttermilk
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 ounces bittersweet chocolate , melted
- 2 eggs
- Chocolate sprinkles, if desired
For the frosting:
- 3 tablespoons milk
- 2 teaspoons instant espresso powder
- 2 ⅔ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
Instructions
- Heat oven to 350°F. Line a standard-size muffin tin with 12 paper baking cups.
- In a food processor, process drained beets to a smooth puree. Set aside.
- In a medium bowl, whisk flour, Dutch-process cocoa powder, baking soda, baking powder and salt until well combined. In a separate large bowl, whisk reserved beet puree, granulated sugar, buttermilk, melted butter, melted bittersweet chocolate and eggs until well combined. Using a spatula, fold dry ingredients into wet ingredients until just combined.
- Divide batter evenly among lined muffin cups. Bake 25-27 minutes until a toothpick inserted in the center of each cupcake comes out clean. Transfer cupcakes to a cooling rack to cool completely.
- Meanwhile, make the frosting: In a small microwave-safe bowl or cup, microwave milk on high 5 seconds until warm. Stir in instant espresso powder to dissolve. In a separate medium bowl, whisk powdered sugar and unsweetened cocoa powder until well combined.
- In a large bowl with an electric hand mixer or in the bowl of a stand mixer with the whisk attachment, beat softened butter on high speed until light and smooth. Alternately stir in powdered sugar mixture and milk mixture, beginning and ending with powdered sugar mixture; beat well after each addition. Beat in vanilla. Beat on high speed 1 minute until frosting is smooth and airy.
- Pipe frosting onto fully cooled cupcakes. Top with chocolate sprinkles, if desired. Store in an airtight container at room temperature for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I loved the addition of espresso powder in the frosting, it made the whole cupcake taste deeper. It’s the kind of chocolate hit that lingers like a truffle, which I really love.
How much gms of beets should v use if v r prepping them raw and not store bought? Plus can v try this without Dutch process cocoa?
Meera, great questions! I’d recommend using Dutch-process cocoa powder in this recipe for reasons I explain in the blog post above. As for using raw beets vs. storebought, the jar contains 425g with the liquid (which is drained for the recipe), so I’d recommend using approximately 375-400g raw beets in its place (though I haven’t tested the recipe this way so I can’t speak to its success). I hope that helps!
Thanks a lot Stephanie.. I don’t have Dutch cocoa.. Let me try getting em.. Here in India it’s hard to get Dutch processed in small qty.. Or atleast in my area. Rest helps.. I shall try them as soon as I get em. Thanks a lot
I wonder if the kids would realise there is beer in there if I don’t tell them
Karl, I don’t think so! My kids didn’t notice. 🙂
Yay for May birthdays! (Mine is the 11th). I’m so intrigued by the idea of adding beets. I just may have to try this out!
Michelle, so fun! Mine is May 8. Happy early bday to you! Maybe celebrate with these cupcakes? 😉
I’ve been upping my veggie intake since the new year, I think I should be okay counting these as a vegetable serving. ; ) What say you?
JoAnn, OH HECK YES. This counts as a veg, for sure. 😉
This is interesting! I LOVE pickled beets but never ate them plain. Nor have I ever baked with them.
These look tasty though.
Charlotte, be sure to use non-pickled canned sliced beets for this recipe! Aunt Nellie’s has those available — they only contain beets, water and salt. But the pickled variety is amazing on salads!
What size pan would be used if I don’t want to make cup cakes? Thanks
Donna, I’ve not yet done this but check out this post for a few insights: https://www.chowhound.com/post/convert-cupcake-recipe-regular-cake-381010