Ingredients
Beet Puree
- 2-3 medium beets, peeled and halved (about 3/4 cup puree)
- 3 tbsp water
Cupcakes
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 3/4 cup beet puree (from above)
- 1/2 cup cold coffee
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp sea salt
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 cup chocolate chips
Buttercream Icing
- 1 cup salted butter, softened
- 4 cups powdered sugar
- 3 tbsp coffee cream (18% fat or higher)
- 2 tsp vanilla extract
- 1 tbsp reserved beet liquid (from roasting)
Instructions
- Roast the Beets: Preheat your oven to 400°F (204°C). Place peeled, halved beets in a small casserole dish with 3 tablespoons of water and cover. Roast for 30 minutes or until beets are tender. Let cool, then reserve the remaining liquid and puree the beets until smooth using a blender or immersion blender.
- Prepare Muffin Tin: Lower the oven temperature to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners for easy removal and cleanup.
- Mix Wet Ingredients: In a stand mixer or using an electric hand mixer, cream together the softened butter and granulated sugar until light and fluffy. Add the room temperature egg, vanilla extract, and 3/4 cup beet puree and beat until well combined. Slowly incorporate the cold coffee and mix for about 1 minute until smooth.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, cocoa powder, sea salt, baking soda, and baking powder thoroughly to ensure even distribution.
- Incorporate Dry Ingredients: Add half of the dry mixture to the wet beet mixture and beat well. Follow by adding the remaining dry ingredients and beat again until the batter is smooth and well combined. Fold in the chocolate chips with a spatula.
- Bake the Cupcakes: Evenly divide the batter among the prepared muffin cups. Bake in the preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Cupcakes: Allow cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting to prevent melting.
- Prepare Buttercream Icing: Using a mixer, whip the softened salted butter until smooth and creamy. Gradually add powdered sugar and mix until combined. Add 1 tablespoon of the reserved beet liquid (adjust for desired pink color) and mix well.
- Add Cream and Flavor: Stir in vanilla extract and 3 tablespoons of coffee cream. Adjust the amount of cream depending on desired icing consistency. Continue whipping until fluffy.
- Frost the Cupcakes: Ice the cooled cupcakes using a piping bag or spatula as desired. Serve and enjoy the rich, moist chocolate cupcakes enhanced with beet sweetness and a luscious pink buttercream.
Notes
- Cold coffee enhances the chocolate flavor and keeps the batter moist.
- Reserve beet liquid after roasting for use in frosting to add natural color and subtle earthiness.
- Ensure cupcakes cool completely before frosting to prevent buttercream from melting.
- Adjust coffee cream or beet liquid in frosting to achieve desired consistency and color.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
