Easy Beetroot chocolate cupcakes with Gluten free option

If you’ve never added beetroot to chocolate cake before, you’re in for a treat.

These beetroot chocolate cupcakes are rich, moist and deeply chocolatey, with a secret ingredient that keeps them soft for days.

These are the kind of bake that disappears almost as quickly as it’s made and best of all? You would never guess there was a vegetable hiding inside.

When we made the decision to start including recipes on the blog, I was a little apprehensive because I didn't want to add to the work load of testing recipes but the truth is, all of the recipes that I recommend to you, have all been enjoyed by my family and I share them because I really believe that when you find something good, you should share the love. 

For several years, I have been making a grown up chocolate cake, using beetroot which has a rich ganache sandwiched in the middle and on top and it is so good but I had some left over cooked beetroot and wanted to make something a little less heavy and perhaps more child friendly.

I cannot stop eating these. The justification is that they have vegetables in them and with the elimination of the ganache, they are lighter on the sugar and the dairy.

At Mayajoy, we believe that some of the best memories are made in the kitchen. There's something magical about taking simple ingredients, mixing them together and creating something wonderful- especially when you're doing it alongside your children (minus the mess of course). Today, I'm sharing a recipe that I'm adding to our regular repertoire stat: Beetroot chocolate cupcakes.

These cupcakes are not only incredibly moist and decadent but they're also packed with a surprising ingredient- beetroot! I know it sounds unusual but believe me when I tell you that you can't taste it but it adds an extra layer of richness and keeps the cupcakes soft and moist. Plus, it's a great way to sneak some veggies into a treat that your kids will love.

Why baking with children creates lasting memories.

Baking isn't just about making food; it's about the joy of creating something with your hands and spending time with the ones you love. Don't you agree? Growing up, some of my fondest memories are around food with family, surrounded by laughter. Now, as a mum and designer, I get to share those same moments with my own children and I want to encourage you to do the same.

Our kitchens are more than just spaces for cooking. They're where we teach our children, connect with them and make memories that last a lifetime. It's about finding joy in the simple, everyday moments- and that's what Mayajoy is all about.

Why add Beetroot to chocolate cupcakes?

You might be wondering "but why beetroot in a cupcake?" Well, not only does the beetroot give these cupcakes some much needed moisture (most chocolate sponges can be incredibly dry) but it also eliminates the need for extra sugar and zero butter is required so these are completely dairy free!! It's the perfect way to balance indulgence with a little bit of nourishment- and your kids won't even notice the veggies. 

 

There is also a secret ingredient, which gives these cupcakes a Jaffa cake quality- honestly you will love them. I can't wait for you to try them. 

 

Recipe:

 

Ingredients:

200g cooked beetroot

3 eggs

200ml sunflower oil

200g caster sugar

175g self raising flour (we used Doves Freee gluten free flour but you can use regular self raising flour)

1tsp baking powder

1tsp Xanthan gum* (if you are using gluten free flour only)

50g cocoa powder

100g chocolate chips

For the topping: 

Apricot jam

Your favourite jar of chocolate spread 

 

Method:

1. Preheat your oven to 180 degrees (160 fan) and line a cupcake tin with cases

2. In a food processor, add the drained & dried beetroot and blend. Scrape down the sides and process again.

3. Add the eggs, sugar and oil and blend until well mixed.

4. Add the remaining ingredients and blend until well mixed.

5. Add spoonfuls of the mixture in to the cupcake cases- we had enough mixture for 15 cupcakes. Bake for 25 minutes, until a skewer comes out clean.

6. When the cupcakes are removed from the oven, use a skewer to poke holes across the surface of the cupcakes and brush apricot jam over the tops. Allow the cakes to cool.

7. When ready to eat, top a cupcake with 1 tsp (or more) of your favourite chocolate spread and sprinkles (for the children and children at heart).

At Mayajoy, we believe that your home should be a place of joy, colour and creativity. That's why I love baking with my children while wearing our colourful aprons and using our vibrant kitchen accessories. These moments are filled with messes, laughter and pure joy- and our designs reflect that.

When you bake these cupcakes, don't worry about the spills and splodges or the chocolate covered faces. Embrace the mess, because it's a sign that you're making memories. And with our playful aprons and tea towels, your kitchen will stay just as bright and cheerful as your family time. 

Whether you're whipping up a batch of these beetroot cupcakes or enjoying another family recipe, our kitchen accessories are designed to elevate your experience. Our children's aprons are made to make little chefs feel special, while our vibrant tea towels add a pop of colour to clean-up time.

I know that life can get busy but my hope is that you will find some time this week to pause and enjoy the simple pleasures of life- like good food and the love, laughter and togetherness that comes with it.

 

Happy Baking!

Lots of love,

Maya

Maya’s tips:

*Pat the beetroot dry before blending to avoid adding excess moisture.

*Don’t over mix the matter once the flour has been added.

*For extra indulgence, add dark chocolate chips to the mixture.

*The flavour and texture improves the following day, making them perfect for day ahead baking.

 

 

FAQ’s

Can you taste beetroot in chocolate cupcakes?

Not at all. Beetroot adds moisture and richness but the chocolate flavour remains the star of the show.

Why does beetroot make chocolate cake moist?

Beetroot contains natural moisture, which helps create a soft, tender crumb and prevents cakes from drying out, which is a common problem with chocolate sponges.

Are beetroot chocolate cupcakes dairy free?

These cupcakes use chocolate chips in the sponge and chocolate spread for the top of the cakes. Switch to dairy free chips and a dairy free spread and the cakes will be dairy free.

Do I have to make these cakes gluten free?

Not at all. For a gluten containing cake, just omit the xanthan gum and replace 175g free from self raising flour, to a regular self raising flour.

What if I want to make a whole cake?

Follow the instructions as written and instead of filling cupcake cases, split between two greased and lined sandwich tins. Bake in the oven for 40 minutes and when cool you can fill with jam, sandwich and then place chocolate spread on top or make a chocolate ganache for a more adult version- recipe coming soon.