The key to a delicious cupcake? Beetroot. Try our yummy double chocolate beetroot cupcakes, filled with chocolate ganache - our secret ingredient ensures they're rich and moist, without being too sweet!
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 50g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Place 18 paper cupcake cases in muffin tins to keep the cakes in shape while cooking. Preheat oven to 170°C (fan assisted).
Drain Wattie's Baby Beetroot, discarding the liquid. Puree beetroot in a food processor or blender until smooth.
Put eggs, oil and brown sugar into a mixing bowl. Beat together until mixture is thick and sugar is dissolved. Stir in beetroot puree. Sift self-raising flour, baking soda, cocoa and Gregg's Ground Cinnamon into the beetroot mixture and stir to mix. Spoon cake mix into cupcake cases.
Bake for 20-25 minutes or until the centre springs back when lightly touched. Remove cupcakes from the muffin pan and allow to cool on a baking rack.
Once cakes are cold. Using a small sharp knife take out a round hole in middle of the cake being careful not to push right through to the base.
Spoon or pipe warm chocolate ganache into the holes to fill them. Allow to set. Dust tops with icing sugar just before serving.
To make the chocolate ganache
Gently melt chocolate and cream in a small bowl over simmering hot water until chocolate melts.
Stir to combine. Alternatively, the chocolate and cream can be melted in the microwave using short bursts of high power to avoid the chocolate burning.
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, heat the cupcake for around 10 seconds in the microwave for the ultimate cupcake experience!