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Chocolate & Beetroot Cupcakes with Di Swann

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Ingredients

450g can Wattie’s Baby Beetroot
2 Eggs
¾ cup Vegetable oil
1 cup Soft brown sugar
1¼ cups Self-raising flour
½ tsp Baking soda
¼ cup Cocoa
1 tsp Gregg’s Ground Cinnamon
Chocolate Ganache
125g Dark chocolate
¼ cup Cream
Icing sugar for dusting

Chocolate & Beetroot Cupcakes with Di Swann

  • Medium

Ingredients

  • Chocolate Ganache

Directions

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Rich, moist but not too sweet, these cupcakes will become a baking favourite. The ganache is worth the effort and the most delicious surprise when you bite into them. Trust us when we say the secret is in the beetroot, which makes these super moist! Makes 18.

Steps

1
Done

Preheat the oven to 170°C (fan assisted). Place 18 paper cupcake cases in muffin tins to keep the cakes in shape while cooking.

2
Done

Drain the Wattie’s Baby Beetroot, discarding the liquid. Puree the beetroot in a food processor or blender until smooth.

3
Done

Using an electric beater, beat together the eggs, oil and brown sugar until the mixture is thick and the sugar is dissolved. Stir in the beetroot puree.
Sift the self-raising flour, baking soda, cocoa and Gregg’s Ground Cinnamon into the beetroot mixture and stir to mix. Spoon the batter into the cupcake cases.

4
Done

Bake for 20–25 minutes or until the centre springs back when lightly touched. Remove the cupcakes from the muffin tin and allow to cool on a wire rack.

5
Done

To make the Chocolate Ganache: Gently melt the chocolate and cream in a small heatproof bowl over hot water or in a microwave on 20 second bursts, being careful not to burn the chocolate. Stir to combine.

6
Done

Once the cupcakes are cold, use a small sharp knife to cut a hole in the middle of each cake, being careful not to push right through to the base.

7
Done

Spoon or pipe the warm chocolate ganache into the holes to fill them. Allow the ganache to cool and set.

Dust the tops with icing sugar just before serving.

8
Done

TOP TIPS

Be careful not to overmix the chocolate ganache as the fat from the cream and chocolate will cause it to separate.

For a soft ganache centre, microwave the cupcake for about 10 seconds before serving, for the ultimate cupcake experience!

The Cafe

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