February 18th, 2009


Velvet Chocolate and Beetroot Cupcakes with Chocolate Fudge Spread

The rich chocolate with a hint of beetroot is enough to suppress the guilt of indulgence. The fibrous beetroot enhances the richness of the chocolate and makes this recipe truly different but delicious. I love the earthiness of the beetroot which should remind you that chocolate is made by mother nature and not some man- made substance wrapped in purple foil. The oil enhances the moistness of the cupcakes, makes it slightly dense but bizarrely fluffy and light at the same time.

I love this recipe for many reasons  but another highlight is that it keeps well and does not go stale and tasteless after one day.

The chocolate fudge spread is a true winner in itself. For this recipe I have kept the spread smooth, but if you add roasted hazelnuts to the chocolate spread it will make this even more scrumptious. There is no  need to purchase chocolate spread  as this recipe is a great replacement, worthy of every moment spent making it. Utterly scrumptious!!!


Cup cakes:
  • 250g good quality dark bitter chocolate 70%
  • 3 whole free range eggs
  • 250g dark muscavado sugar
  • 80g all purpose plain flour
  • 1tsp baking powder
  • ½ tsp bicarb of soda
  • 25g cocoa powder
  • 50g ground almonds
  • 200g raw beetroot, finely grated
  • 100ml buttermilk
  • 30ml sunflower oil
  • Chocolate Fudge Spread

beetroot2Preheat the oven to 160°C and place 16 cupcake cases in a muffin tray.

Break the chocolate in small even size pieces and place in a metal bowl over a double boiler to melt.

Weigh the sugar and the eggs in to a mixing bowl and cream until pale in colour and fluffy.

Mix the buttermilk, beetroot, oil and melted chocolate, stir this into the egg mixture.

Sieve the flour, ground almonds, cocoa powder, bicarb of soda and baking powder; fold this into the egg mixture.

chocolate_spread1Spoon the cake mix into the cupcake cases, about ¾ ‘s full leave a bit of room for them to rise.

Bake for 35 minutes in the preheated oven. Insert a metal skewer to check if the cupcakes are cooked.

Cool the cupcakes on a wire rack before garnishing with the chocolate fudge spread.

Makes 16 cupcakes

Food Fanatics Tips
Use two 8” cake tins if you prefer to make a cake instead of cup cakes. Bake the cakes for 40 – 45 minutes in the preheated oven. To test if the cake is cooked, insert a metal skewer, if it comes out clean the cake is cooked.

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12 Comments to “Velvet Chocolate and Beetroot Cupcakes with Chocolate Fudge Spread”

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  1. Madalene says:

    HI Rebecca,

    I bought these in America about 6 years ago.
    Happy cooking,


  2. Rebecca says:

    please could you tell me where your cup cake tray is from – it looks like it has straight sides and I’ve been looking for one like that!

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