-
Prep time
10 minutes -
Cook time
18 minutes -
Makes
10
Author Notes
Chocolate cupcakes are enhanced here with a secret ingredient and topped with a rich, creamy frosting. —Hungry Haley
Ingredients
- For the cupcakes
1 cup
whole-wheat flour
1/3 cup
cacao powder
1 teaspoon
baking soda
1 teaspoon
baking powder
1
egg
1/2 cup
almond milk (unsweetened)
1/4 cup
butter, melted and cooled, plus more for greasing
1/2 cup
cane sugar
1 teaspoon
vanilla extract
1/2 cup
grated raw beets
- For the frosting
8 ounces
cream cheese, room temperature
6 tablespoons
butter, room temperature
2 cups
powdered sugar
Directions
- Preheat oven to 350F and either grease a cupcake tin with butter or oil or line with parchment paper baking cups.
- In a large mixing bowl, whisk together the egg, almond milk and butter. Slowly add in the sugar and vanilla extract.
- Sift in the flour, cacao powder, baking soda and baking powder and mix to combine. Stir in the grated beets until combined.
- Sift in the flour, cacao powder, baking soda and baking powder and mix to combine. Stir in the grated beets until combined.
- To make the frosting while the cupcakes cool, whisk together the cream cheese and butter until combined. Add in the powdered sugar 1/2 cup at a time, and whisk until fluffy.
- When the cupcakes have cooled, spread about a tablespoon or two of frosting on top of each cupcake and, if desired, top with chocolate sprinkles.
- Enjoy!
Photo by Hungry Haley Prep time 10 minutes Cook time 18 minutes Makes 10 Author Notes Chocolate cupcakes are enhanced here with a secret ingredient and topped with a rich, creamy frosting. —Hungry Haley Ingredients For the cupcakes 1 cup whole-wheat flour 1/3 cup cacao powder 1 teaspoon baking soda 1 teaspoon baking powder 1 egg 1/2 cup almond milk (unsweetened) 1/4 cup butter, melted and cooled, plus more for greasing 1/2 cup cane sugar 1 teaspoon vanilla extract 1/2 cup grated raw beets For the frosting 8 ounces cream cheese, room temperature 6 tablespoons butter, room temperature 2 cups powdered sugar Directions Preheat oven to 350F and either grease a cupcake tin with butter or oil or line with parchment paper baking cups. In a large mixing bowl, whisk together the egg, almond milk and butter. Slowly add in the sugar and vanilla extract. Sift in the flour, cacao powder, baking soda and baking powder and mix to combine. Stir in the grated beets until combined. Sift in the flour, cacao powder, baking soda and baking powder and mix to combine. Stir in the grated beets until combined. To make the frosting while the cupcakes cool, whisk together the cream cheese and butter until combined. Add in the powdered sugar 1/2 cup at a time, and whisk until fluffy. When the cupcakes have cooled, spread about a tablespoon or two of frosting on top of each cupcake and, if desired, top with chocolate sprinkles. Enjoy!
Dark Red Velvet Cupcakes with Cream Cheese Frosting
