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

  1. ground almonds are included in the list of ingredients but not in the method. When are they added? with the flour/cocoa?

  2. Madalene says:

    Dear Deanna,

    Thanks for letting me know, I have now amended the recipe and you are correct. Add the almonds with the cocoa etc..

    Happy Baking

  3. Gem says:

    Hi Madalene,

    really want to try these but notice that the Baking Powder & Ground almonds are not mentioned in the method.

    Can you help please.


  4. Madalene says:

    Hi Gem,

    Add the baking power and almonds with the cocoa and flour.

    Happy Baking

  5. Dave Patterson says:

    Just wanting to know how to make the frosting, as I can’t see it anywhwere.

  6. Madalene says:

    Hi Dave,

    The chocolate fudge spread recipe is here https://www.britishlarder.co.uk/chocolate-fudge-spread/#axzz1FS4tMGbC.
    Happy Baking!

  7. Kate says:

    I made these at the weekend, as a lover of very dark chocolate, they are heaven. I didn’t add a frosting as they are so rich, just a dusting of icing sugar was perfect for me!

    Will be making these again!

  8. Aini says:

    I baked these yesterday and thought that the chocolate fudge icing might not go with it because the cakes are really quite sweet although the flavour is so scrumptious! So I’m going to be getting some cream cheese to make cream cheese frosting. Will report back on it!

  9. Kimberly says:

    Hi, Just wanted to say, i made these and they went down a treat. I changed the topping to my own peanut butter icing, and they were to die for…. Thanks x

    What are the measurements of your cases? I have been making cupcakes for a little while now, and I can only buy fairy cake or muffin cases. So I have been looking online to purchase them, and was interested in what size you use?

  10. Madalene says:

    Hi Kimberly,

    I’m really pleased that you liked the cupcakes. Over here there is loads of different shapes and sizes, I intend to use the muffin size however the smaller muffin cases and not the very big ones.
    Hope it all makes sense.

    Happy Baking,

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