Chocolate and Beetroot Cupcakes

Name: Chocolate and Beetroot Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 175 g (6oz) cooked beetroot; 150 g (5oz) plain flour (see notes); 75 g (3oz) cocoa powder; 2 teaspoons baking powder; 150 g (5oz) caster sugar; 2 medium eggs (, lightly beaten); 100 ml (3½floz) cooking oil (see notes); 75 g (3oz) chocolate chips, milk or dark (see notes); 225 g 8oz icing sugar; 1- 2 teaspoons beetroot puree; chcolate sprinkles or grated chcocolate

Published: Oct 9, 2026 by Jacqueline Bellefontaine ·

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An easy to make chocolate and beetroot muffin-style cupcake, which is delicious with or without the vibrant pink beetroot frosting.

These cupcakes are beautifully moist, and are punctuated with chocolate chips. Plus they're perfect for sneaking a little extra nutrition into our diets.

Why add beetroot?

While beetroot may seem an unusal additon to add to a cake its not so strange when you think of other cakes that are made with the addition of vegetables. Root vegetables tend to have a sweetness that works well in bakes because they help produce a cake with a moist crumb that keeps well. Think carrot cake!

The beetroot, although it can't be tasted once the cupcake is baked, helps to keep these muffin type cakes wonderfully moist, as well as bringing a wonderful vibrant pink colour to the frosting.

And of course let's not forget about all of the goodness which the humble beet brings too!

Beetroots are a healthy vegetable full of antioxidants, fibre and vitamins. It is the secret healthy ingredient in this recipe and nobody will know it is there.

Yet while you may not actually taste the beetroot it adds to the complxity of the flavour and seems to amplify the chocolateiness (is that word?) of these cakes.

They are moist and fluffy, and I think they have the perfect balance of sweetness and chocolate.

Ingredients

They contain simple baking ingredients that can be found in most grocery stores.

Scroll down for quantities and full printable recipe at the bottom of this post.

Cooked Beetroot - Beetroot or Beets as they are known as in the US give the cupcakes a deep dark colour and add nutritional value, moisture and richness to the cakes. I used vacuum-packed cooked beetroot for convenience, but if you want, you can cook beetroot from scratch: Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Wash and trim the fresh beetroots, leaving about 3cm of stem. Place on a baking tray and drizzle with a little oil. Bake for 40 - 45 minutes until the beetroots are tender. Peel the beetroot. Use a paring knife or similar to peel away the beetroot skin. Set aside to cool and then puree.
Flour - I have made these cupcakes with plain flour, gluten free flour and buckwheat flour successfully. Buckwheat flour gives the cakes a slightly nutty flavour , which is delicious, but it tends to be a little drier and more crumbly, so add an extra couple of tablespoons of oil if you use buckwheat.
Oil - I use cold-pressed rapeseed oil, but you can also use any lightly flavoured cooking oil.
Cocoa - Give the cupcakes their classic chocolate flavour.
Chocolate Chips - Use any type. I quite like the contrast of white or milk chocolate chips. Plain chocolate chips give a richer flavour. If you don't have chocolate chips chop up a chocolate bar instead.
Eggs - Large preferably free range
Baking Powder - To make the cakes rise
Caster Sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but less refined.
Icing Sugar - for the frosting

how to make Beetroot and Chocolate Cupcakes with a simple beetroot frosting Step by step.

This beetroot and chocolate cupcake recipe,is almost as quick to make as an all-in-one mix cake, once the beetroot is pureed. There's no creaming or folding. Just good old mixing! Though it does take a little longer if you choose to use fresh beetroot, rather than vac packed beets.

Step 1

Puree the cooked beetroot. Place most of the puree in a mixing bowl. Leaving about 1-2 teaspoon for the icing.

Step 2

Sift in the flour and cocoa powder then add the sugar.

Step 3

Beat in 2 eggs, then gradually beat in the oil.

Step 4

Stir in the chocolate chips.

Step 5

Divide equally between 10 muffin cases.

Step 6

Bake for 20 -25 minutes until well risen and a skewer inserted into the middle comes out clean.

Step 7

Beat together the remaining beetroot puree, icing sugar and enough water to make the icing.

Step 8

Spread icing over the cupcakes and decorate if desired.

Cook's Tip

Save time by using vacuum-packed cooked beetroot. Make sure you buy plain cooked beetroot not pickled beetroot. Drain well before pureeing

Can the cake be made with raw beetroot?

I haven't tried it but yes you probably could make it with raw beetroot if it was finely grated.

However I think using cooked beetroot is more reliable as it is easy to puree and gives you a natural way to colour the icing.

Using raw you risk the beetroot flavour coming through when you want it to just enhance the flavour of the cake not taint it..

Variations

Gluten Free -These cakes work well made with gluten free flour in place of regular flour.

Dairy Free - There is no diary in the cake mix itself so omit the chocolate chips or use a dairy-free chocolate chip instead.

Chocolate Orange Beetroot Cupcakes - Add ½ teaspoon orange extract which naturally complements the flavour of these cakes.

FInishing the cakes

These beetroot and chocolate cupcakes are just as delicious with or without the frosting. Left plain, I love them slightly warm from the oven. So if vibrant pink isn't your thing, leave it off and enjoy the bake dusted with icing sugar.

How to Store

The beetroot cupcakes will keep well for up to 1 week in an airtight conatiner in a cool place.

Freeze undecorated for up to 3 months.

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