A chocolate cupcake recipe adapted from my recent Beetroot Brownie recipe. The only difference is this recipe does not have any refined sugars, whereas the brownies contain some (store-bought) dark chocolate. Therefore the base is not as sweet or chocolaty as the beetroot brownies but the chocolate frosting on top makes these cupcakes rich and delicious! The chocolate frosting is also refined sugar free and has been adapted from my Chocolate Pudding recipe - same ingredients (minus the milk) but thicker.
The cupcake base is actually the first version of my brownie recipe - the one the cat ate - before I perfected it with a little more chocolate.
The Beetroot Brownie recipe can be used for the cupcake base, or more cocoa powder and honey can be added to make them sweeter. However, I'm always conscious of sugars in each serving and I think the chocolate frosting added to these cupcakes give a good balance between taste and nutritional density.
One cupcake is under 200 calories whereas most traditional chocolate cupcakes from a bakery are anywhere between 400-600 calories! Store-bought cake mix and frosting contain less calories but tend to have artificial flavours and colours.
Makes 8
Click HERE for a printable recipe card.
Ingredients:
Cupcake base
- 120g / 4.3oz beetroot (I use no added salt canned beets)
- 40g / 1.4oz oat flour
- 40g / 1.4oz flour
- 20g /4tbsp cocoa powder, natural unsweetened,
- 1.5tsp baking powder
- 40g / 2tbsp honey
- 3 eggs, beaten
- 45ml / 3tbsp coconut oil, melted and slightly cooled
- 1tsp vanilla extract
Ingredients:
Cupcake base
- 120g / 4.3oz beetroot (I use no added salt canned beets)
- 40g / 1.4oz oat flour
- 40g / 1.4oz flour
- 20g /4tbsp cocoa powder, natural unsweetened,
- 1.5tsp baking powder
- 40g / 2tbsp honey
- 3 eggs, beaten
- 45ml / 3tbsp coconut oil, melted and slightly cooled
- 1tsp vanilla extract
Chocolate frosting
- 112g / 4oz avocado
- 20g / 4tbsp cocoa powder, unsweetened
- 40g / 2tbsp honey
Method:
Blend the beetroot in a food processor to make a puree.
In a large bowl, stir together the dry ingredients (oat flour, flour, cocoa powder, baking powder).
Add in the wet ingredients (honey, eggs, coconut oil, vanilla extract) and beet puree. Mix until smooth.
Pour batter into cupcake.
Cook at 175C / 350F for 20 minutes. Cool on a wire rack.
Meanwhile, in a food processor, blend all the chocolate frosting ingredients together (avocado, cocoa powder, honey) until smooth.
Spread the chocolate frosting on top of each cupcake. ENJOY!
Click HERE for a printable recipe card.
Nutritional Information:
Blend the beetroot in a food processor to make a puree.
In a large bowl, stir together the dry ingredients (oat flour, flour, cocoa powder, baking powder).
Add in the wet ingredients (honey, eggs, coconut oil, vanilla extract) and beet puree. Mix until smooth.
Pour batter into cupcake.
Cook at 175C / 350F for 20 minutes. Cool on a wire rack.
Meanwhile, in a food processor, blend all the chocolate frosting ingredients together (avocado, cocoa powder, honey) until smooth.
Spread the chocolate frosting on top of each cupcake. ENJOY!
Nutritional Information:
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