Dark Chocolate Fudgy Beet Cupcakes

There's beets in it so it  has  to be good for you, right??

There's beets in it so it has to be good for you, right??

Tastes like rich, dark chocolate cake and looks like red velvet. Not to mention it's topped with whipped mousse frosting and Ghirardelli chocolate. How can you BEET that?

2 medium beets
1 c. unsweetened vanilla almond milk
1 tsp. white vinegar (or apple cider vinegar)
3/4 c. granulated sugar
1/4 c. melted coconut oil
2 tsp. vanilla extract
1 c. + 1 TBS whole wheat all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
pinch of salt

Preheat the oven to 375*. Begin by removing the beet roots as much as possible. You will want to wash and scrub your beets thoroughly under cool water. Wrap the beets in foil after they have been drizzled with coconut oil and roast for one hour. You'll be able to tell when they are cooked after inserting a knife through the foil and it falls out without resistance. They should be tender. Remove them from the oven and set them in a bowl in the fridge to cool. 

Once the beets are cool enough for you to handle, puree the beets in a blender, occasionally adding orange juice (or water) to encourage mixing. Measure out 1/2 cup and set this aside. Whisk almond milk and vinegar together in a bowl and set this aside for a couple of minutes to curdle. Add sugar, oil, vanilla extract, and the 1/2 cup of pureed beets and beat until foamy. 

Add flour, cocoa powder, baking soda, baking powder, and salt and slowly sift them into the wet ingredients. Beat and mix until there are no more lumps. Line muffin pans with paper liners and pour the batter until it is 3/4 of the way filled.

Bake for 20-25 minutes. They tend to stick to the wrapper so allow for them to cool after they are finished baking. These cupcakes are very rich on their own so one option is to dust the tops with cocoa powder otherwise, you can frost them with cream cheese frosting (ingredients below).

BONUS! -Chocolate Cream Cheese Frosting
1 pack of Philadelphia Cream Cheese (8oz.)
powdered sugar to taste
vanilla almond milk
cocoa powder

I have a habit of not measuring out my ingredients when it comes to experimenting in the kitchen. The ingredients I have listed are ball-park figures, so much of what you end up using will be based on your personal taste and preference. Sometimes "winging it" is the best possible way to go about cooking. After all, plenty of delicious dishes we are familiar with emerged from happy accidents, am I right?!

Unwrap cream cheese and place it in a large bowl. Whip your cream cheese until it is fluffy and soft enough to manage. Start by adding a 1/2 cup of powdered sugar and a 1/2 cup of cocoa powder to the cream cheese and continue mixing. You will notice that the result is very dry. Occasionally add small drops (teaspoons at a time) of almond milk to the mixture, enough for your desired consistency. Continue this process of adding sugar and milk to taste. Mix well until the frosting is smooth with no clumps remaining. 

NOTE: It is important that you allow the proper time for your cupcakes to cool before frosting or you will find yourself in a messy (but, oh-so-delicious) situation.

Happy eating!