Chocolate Beet Cupcakes

chocolate beet cupcakes


These chocolate cupcakes are filled with a creamy chocolate and cherry jam center and then topped with a honey-butter glaze. Three cups of shredded beets are also added to these little cakes  for additional sweetness and nutrition; making them a healthy treat.

Chocolate Beet Cupcakes

Ingredients                                      Makes: 22 cupcakes
~Cake mix~
1 tsp coconut oil
1/2 cup unsalted butter, room temperature
1-1/2 cups honey, liquid
4 eggs, mixed
1/2 cup extra-virgin olive oil ~or~ avocado oil
2 tsp vanilla
2 cups almond flour ~or~ all-purpose flour
2 tsp baking powder
1-1/2 tsp baking soda
2 tsp cinnamon
1/3 cup cocoa powder
1/4 tsp sea salt
3 cups beets, peeled and shredded
1/4 cup cherry jam
44 chocolate chips
2 tbsp butter
2 tsp honey
pinch of cinnamon

Preheat oven to 350F. Grease cake muffin tins with coconut oil and lightly flour or line with paper liners.

Clean and peel a few raw beets and then shred in a food processor. Shred 3 cups worth of beets and then set aside in a bowl.

In a medium-size bowl beat together the butter and the honey until smooth. Mix together eggs in a small bowl and then stir into the butter and honey mixture until combined; followed by the oil and vanilla.

In a large bowl sift together the flour, baking powder, baking soda, cinnamon, cocoa and sea salt. Mix the egg/butter mixture into the flour mixture, stirring until well combined. Lastly, stir in the shredded beets until mixed well.

By large spoonfuls, add mixture into prepared muffin tins, filling just until level with tray. Into the center of each cupcake add about 1/2 teaspoon of cherry jam and gently push into cupcake. Next, add two chocolate chips unto the top of each cup cake.

Bake cupcakes at 350F for about 35 minutes or until a tester aimed to the side of the cake (away from jelly center) comes out clean.

While cupcakes are baking make the glaze. In a saucepan over low heat, melt 2 tablespoons of butter and stir in 2 teaspoons of honey and whisk until well mixed. Remove from heat and sprinkle with a light dusting of cinnamon.

When the cupcakes are finished baking and come out of the oven, brush the honey butter mixture over the tops of the warm cakes.

Allow cupcakes to cool for at least 10 minutes before removing from pan. Allow cakes to finish cooling on a wire rack. Enjoy.

Recipe shared by: J. Marshall

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