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Prep time
10 minutes
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Cook time
18 minutes
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Makes
10
Author Notes
Chocolate cupcakes are enhanced here with a secret ingredient and topped with a rich, creamy frosting. —Hungry Haley
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Ingredients
- For the cupcakes
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1 cup
whole-wheat flour
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1/3 cup
cacao powder
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1 teaspoon
baking soda
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1 teaspoon
baking powder
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1
egg
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1/2 cup
almond milk (unsweetened)
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1/4 cup
butter, melted and cooled, plus more for greasing
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1/2 cup
cane sugar
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1 teaspoon
vanilla extract
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1/2 cup
grated raw beets
- For the frosting
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8 ounces
cream cheese, room temperature
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6 tablespoons
butter, room temperature
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2 cups
powdered sugar
Directions
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Preheat oven to 350F and either grease a cupcake tin with butter or oil or line with parchment paper baking cups.
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In a large mixing bowl, whisk together the egg, almond milk and butter. Slowly add in the sugar and vanilla extract.
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Sift in the flour, cacao powder, baking soda and baking powder and mix to combine. Stir in the grated beets until combined.
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Sift in the flour, cacao powder, baking soda and baking powder and mix to combine. Stir in the grated beets until combined.
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To make the frosting while the cupcakes cool, whisk together the cream cheese and butter until combined. Add in the powdered sugar 1/2 cup at a time, and whisk until fluffy.
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When the cupcakes have cooled, spread about a tablespoon or two of frosting on top of each cupcake and, if desired, top with chocolate sprinkles.
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Enjoy!
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