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Double Chocolate Beetroot Cupcakes
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Double Chocolate Beetroot Cupcakes

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!

Makes 18 Serves
Prep Time 30 minutes
Cook Time 20 - 25 minutes
Easy as


450g can Wattie's Baby Beetroot
2 eggs
¾ cup oil (mild vegetable oil)
1 cup soft brown sugar
1 ¼ 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

NUTRITION INFORMATION: Average Quantity per Serving

Serving size (Avg): 50g

Energy 940kJ
Protein 2.6g
Fat, total 14.5g
- saturated fat 3.8g
Carbohydrate 20.3g
- sugars 11.9g
Dietary Fibre 1.0g
Sodium 115mg
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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Step 1
Place 18 paper cupcake cases in muffin tins to keep the cakes in shape while cooking. Preheat oven to 170°C (fan assisted).
Step 2
Drain Wattie's Baby Beetroot, discarding the liquid. Puree beetroot in a food processor or blender until smooth.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Spoon or pipe warm chocolate ganache into the holes to fill them. Allow to set. Dust tops with icing sugar just before serving.
Step 7
To make the chocolate ganache
Step 8
Gently melt chocolate and cream in a small bowl over simmering hot water until chocolate melts.
Step 9
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!
What do I need?
Select All
Wattie’s Baby Beetroot
brown sugar
self-raising flour
baking soda
Gregg’s Ground Cinnamon
dark chocolate
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