Beet-Chocolate Cupcakes

Name: Beet-Chocolate Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 12 ounces (340 grams), beets, trimmed, peeled, and quartered; 2 ounces (57 grams) 70 percent, dark chocolate, chopped; ½ cup (1½ ounces; 43 grams), Dutch-processed cocoa powder; ⅓ cup, expeller-pressed canola oil; ¾ cup (5¼ ounces; 149 grams), sugar; 2 large organic, eggs; 3 tablespoons organic 1 percent, low-fat milk; 1 teaspoon, vanilla extract; ½ teaspoon, baking soda; ½ teaspoon, salt; ¾ cup (4⅛ ounces; 117 grams), whole-wheat flour; 1 recipe, recipe; 1 recipe, recipe

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Desserts or Baked Goods

Chocolate

Vegetables

Cakes

We took a cue from Victorian-era cakes which sometimes used beets for their natural sweetness and moisture.

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVESMakes 12 cupcakes

TIME1¼ hours, plus 1¼ hours cooling

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

Whole-wheat flour underscored the beets' delicate earthiness. Instead of a sugar-laden frosting, we opted for a lightly sweetened Greek yogurt-based frosting, whose cooling tang paired perfectly with the cupcakes' deep chocolate flavor.

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