Chocolate Beet Cupcakes

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 12
• 2 squares dark chocolate, chopped
• 1/2 cup butter
• 1 cup cake flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 egg, room temperature
• 1/2 teaspoon vanilla
• 14 ounces sliced beets
• 1/2 cup cream cheese, room temperature
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla
• 1 teaspoon beet juice
• 2 cups icing sugar

Recipe

• 1 line a 12-cup muffin tin with cupcake papers. preheat oven to 350°f.
• 2 place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
• 3 stir often during the melting process. stir until smooth and set aside to cool slightly.
• 4 whisk together flour, baking powder, baking soda and salt.
• 5 in the bowl beat remaining butter and sugar together until well combined. beat in egg and vanilla. beat in beet purée, followed by melted chocolate mixture.
• 6 using a sturdy spatula, fold in flour mixture by hand. do not over mix.
• 7 using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
• 8 bake until a toothpick inserted in the center comes out clean, about 25 minutes. cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
• 9 with an electric mixer, beat together cream cheese and butter until smooth. add beet juice, icing sugar and vanilla and beat until smooth.
• 10 frost cupcakes as desired. makes enough for twelve cupcake.
• 11 use a spatula or piping bag to frost cupcakes.