Chocolate and Beetroot Cupcakes

I promise i don't always put odd vegetables in my baking, but after the success of my courgette cake, i wanted to be a little more adventurous before i tried a classic carrot cake, which led me to these little beauties.

I think they are possibly some of the nicest chocolate cakes ive ever eaten. The rich dark chocolate mixed with the smooth beetroot, made for a deliciously moist and luxurious texture.

Enjoy this one guys.


Ingredients 
250g Dark Chocolate (I like to use Bournville)
250g unsalted butter
3 eggs
250g brown sugar
150g self raising flour
250g cooked fresh beetroot, grated.
pinch of salt

300g dark chocolate
300ml double cream

1- Preheat oven to 180C/Gas4 and prepare 24 cupcake cases in a baking tray.

2- Chop 150g of chocolate and melt together with the butter until well combined/

3- Whisk the eggs together with the sugar, add the chocolate and butter mixture and mix until smooth. Chop the remaining chocolate into chunks and add.

4- Sift the flour and salt into the mixture and fold together, then add the beetroot and fold oncemore.

5- Spoon into the paper cases and bake for 15 to 20 minutes, until cakes are just firm on top.

6- Set aside to cool, and prepare your topping, in this instance, chocolate ganache.

7- Heat the chocolate and cream in a bowl set above a simmering pan of water. When melthed and combined, set aside to cool, and when slightly firmer, spoon or pipe over the cooled cupcakes.


These cakes will keep fresh and moist for a few days if kept in the fridge or in an airtight container.

Adapted from a recipe from UKTV.