Tasty Treats: Triple Chocolate Beet Cupcakes

Tis the month to celebrate love! Personally I love sharing and celebrating all things love all year round, but any excuse to make these gorgeous cupcakes is alright with me.

It’s better to make these a day before you eat them. They taste so much better a day after coming out of the oven.

Start to finish: Triple Chocolate Beet Cupcakes @love_ur_insides

Preparation: 45 minutes to an hour

Cooking: 15-20 minutes

Cake mixture:
3 cups of light spelt flour
3/4 cup of cocoa
1 cup of organic cane sugar
2 tsp of baking soda
1 1/2 tsp of baking powder
1 tsp of salt
2 cups of beet puree (6 medium beets)
1 cup of warm water
1 cup of apple sauce (3 medium apples)
1/3 cup of canola oil
1 tsp vanilla essence
1 cup of vegan chunky chocolate chips

Chocolate Ganache:
1/2 cup of coconut milk
1/2 cup of vegan chocolate chips

handful of “Hippie Snacks” or flaked coconut also works.

Preheat the oven to 350. Peel the beets and chop them into small chunks and toss in a bowl with a splash of olive oil before placing onto a baking tray to roast. Do the same to the apples (separate from the beets) and roast in the oven for 15 to 20 minutes or until they are soft. Once soft, put in a food processor and blitz until they get to a puree consistency. Again, do the same for the apples.

In a bowl, add the flour, sugar, cocoa, baking powder, and baking soda. In a seperate bowl, combine the beet puree, apple puree, vanilla, oil and water. Add the wet mixture to the dry mixture bit by bit and then fold in the chocolate drops.


Voila! Triple Chocolate Beet Cupcakes @love_ur_insides

Line a cupcake tin cupcake baking cups – I like to use squares of parchment paper which I put in the cupcake tin just before adding the cake mixture since they have a tendency to jump out. Also, it helps to push the paper in a bit. It gives the cupcakes a visual edge, makes them a little different and it’s also really easy to lift them out of the cupcake tin, also to peel before eating too.

Once the cupcake tin is lined, scoop the mixture into the paper cups and cook for 20 minutes or until you can pierce with a knife and it comes out clean. When cooked, take the cupcakes out of the oven and allow to cool.

In a pan, heat the coconut milk to almost scalding and put the chocolate drops into a bowl. Pour the milk over the drops, cover and leave for 5 minutes. After 5 minutes, gently stir. You can lightly pour the chocolate ganache over the cupcakes and allow to set for 15 minutes or so. Finally, place a few of the Hippie Snacks in the centre of each cupcake. You may also use gogi berries, flakes of coconut or anything else that tickles your fancy.

Set aside to sit over night.

Sending out oodles of love and light

2 thoughts on “Tasty Treats: Triple Chocolate Beet Cupcakes

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