Beet Chocolate Devil Cupcakes Recipe

Ingredients

• 180 g cooked beetroot, drained and roughly chopped
• 120 ml neutral oil
• 150 g granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 140 g all-purpose flour
• 45 g unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 120 g seedless raspberry jam
• 1 tablespoon lemon juice
• 170 g dark chocolate, chopped
• 150 ml heavy cream
• 30 g unsalted butter
• 12 small red candy decorations, optional

Method

1. 1

   Heat the oven to 175 C, or 160 C fan. Line a 12-cup muffin pan with paper cases.

2. 2

   Blend the beetroot and oil until completely smooth. Whisk in the sugar, eggs, and vanilla.

3. 3

   In a second bowl, whisk the flour, cocoa, baking powder, baking soda, and salt. Fold the dry ingredients into the beet mixture just until no dry streaks remain.

4. 4

   Divide the batter among the cases and bake for 19 to 22 minutes, until the tops spring back and a tester inserted away from the center comes out clean. Cool completely.

5. 5

   Warm the raspberry jam with the lemon juice until smooth, then cool. Cut a small core from each cupcake, spoon in about 2 teaspoons of jam, and replace a thin cap of cake.

6. 6

   Place the chopped chocolate and butter in a heatproof bowl. Heat the cream until steaming, pour it over the chocolate, and leave for 2 minutes before stirring smooth.

7. 7

   Cool the ganache until thick enough to spread, then frost the cupcakes and add a red decoration if using.