Secretly Healthy Fudgy Vegan Beet Cupcakes (No Frosting Needed!)
48 minutes
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About Secretly Healthy Fudgy Vegan Beet Cupcakes (No Frosting Needed!)
Craving a deeply decadent, fudgy treat? These vegan beet cupcakes are pure chocolate bliss, surprisingly easy to whip up in a single bowl.The secret to their incredible moistness? Beets! This unexpected ingredient creates a tender crumb and adds a boost of nutrients, all while keeping the flavor purely chocolate.So rich you won't even miss the frosting, these wholesome cupcakes are perfect for satisfying any sweet tooth – guilt-free.
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Recipe Time & More
Prep30 minutes
Cook18 minutes
Total48 minutes
Ingredients
Beets
- 1 medium Beetroot cooked and pureed (about ½ cup)
Dry Ingredients
- 100 gm Semolina Flour (½ cup), suji or cream of wheat
- 2 tsp Cocoa Powder
- 1 tsp Salt
- ¼ tsp Baking Soda
- ¼ tsp Baking Powder
Wet Ingredients
- 50 gm Sugar (or jaggery), brown
- 2 tbsp Flavorless Oil
- 1 tsp Vinegar any
Topping (Optional)
- 1 Chewy Cookie crumbled, or chocolate chips, or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Cook the beet in boiling water until very soft, about 45 minutes. Allow to cool, then peel and puree in a blender or food processor until smooth.
- In a large bowl, combine the semolina flour, cocoa powder, and salt.
- Add the beet puree, brown sugar (or jaggery), and oil to the dry ingredients. Mix thoroughly until well combined.
- Let the batter rest for 30-40 minutes. This allows the semolina to absorb the liquids and create a moist, tender crumb.
- After resting, add the vinegar, baking powder, and baking soda to the batter. Mix gently until just combined. Overmixing can lead to tough cupcakes.
- Divide the batter evenly among the prepared cupcake liners. Fill each liner about ¾ full.
- If desired, sprinkle the tops of the cupcakes with crumbled cookies, chopped nuts, or chocolate chips.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Recipe Notes
Good To Know
- Even though a lot of beet puree is used in this recipe, the cocoa completely masks its flavor.
- If you would like a pronounced beet flavor, omit the cocoa powder and make plain beet cupcakes instead.
- These cupcakes aren't too sweet because, despite the low amount of jaggery, the fresh beets contribute their own sweetness and aroma.
- Feel free to top the cupcakes with any nuts, seeds, or other garnishes of choice.
- Cold-pressed coconut oil can be used in place of vegetable oil as it doesn't have a strong odor or flavor.
- For extra crunch and a salty-sweet finish, sprinkle the tops with chopped roasted nuts and a pinch of flaky sea salt just before baking.
- If you want a deeper chocolate flavor without compromising the fudgy texture, stir in a handful of vegan dark chocolate chips or chunks into the batter.
- To enhance the beetroot’s natural sweetness and minimize moisture inconsistencies, roast the beets before pureeing rather than boiling or steaming them.
Expert Tips
- Don't overmix the batter. Overmixing can lead to tough cupcakes.
- Fill the cupcake liners only two-thirds full to allow for rising.
- Let the cupcakes cool completely before frosting or decorating.
Storage Instructions
- These cupcakes freeze well. Wrap each one individually in parchment paper and store in an airtight container for up to a month.
- Thaw at room temperature for a quick snack.
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Recipe Nutrition
Calories: 137kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 380mgFiber: 1gSugar: 9g
Parinaaz Marolia
Articles: 58
6 Comments
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Looks so mouthwatering! Thanks for sharing.
This is so tempting! Can’t wait to cook it.
Looks so yummy! Excited to make it.
Absolutely delicious! Can’t wait to try it.
Absolutely delicious 🙂
Parinaaz such a beautiful recipe