Chocolate Cupcakes With Beetroot: Moist Chocolate Cupcakes Plus The Power of Beets

cupcake batter

** DISCLAIMER: I am not a nutritionist, physical trainer, or fitness nor mental health professional of any kind. All thoughts expressed in this content come from my personal opinions and experiences only. **

I am and, I have come to accept, always will be deeply addicted to chocolate. It’s delicious, it’s semi-healthy for you (depending on how you eat it), and it lends itself to so many different desserts. This week, though, I was in the mood for chocolate cupcakes. And not just any chocolate cupcakes. Chocolate beetroot cupcakes.

Why beetroot cupcakes?

chocolate cupcakes

I first became interested in chocolate beet cupcakes and muffins out of necessity. I had been gifted some beets and had no real idea what to do with them, but their dark purple and pink colors made me think of something rich and decadent, like red velvet cake or chocolate-covered black cherries.

After doing a little bit of recipe research, I realized chocolate beet desserts weren’t that odd. Have you ever had carrot cake or zucchini bread? Beet cupcakes are similar to both in that the recipes rely on the moisture and nutrients of the vegetable to enhance the moistness and flavor of the baked good.

Why settle for chocolate cupcakes when you could have chocolate beet cupcakes? The beets bring an added moistness to the cupcakes, not to mention additional nutrients and health benefits… without that super beety flavor.

My favorite recipe for moist chocolate cupcakes

This recipe is my adaptation of the Minimalist Baker’s recipe for Fudgy Vegan Double Chocolate Beet Muffins.

The main differences between Minimalist Baker’s recipe and my version are that: my version is not vegan, I use a little extra beet puree, and I added some baking powder to my mix to ensure that the extra puree didn’t sink my cupcakes.

The recipe with my preferred adaptations is included below:



  • 1 1/4 cup beet puree (I made my own by boiling beets on the stove, then pureeing them in a food processor)
  • 1/4 cup maple syrup
  • 1/3 cup brown sugar
  • 1/4 cup melted coconut oil
  • 1/4 cup almond milk
  • 1/3 cup unsweetened cocoa powder
  • 1 1/3 cups unbleached all-purpose flour (regular all-purpose flour will work too)
  • 1/4 tsp salt
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup chocolate chips
  • 1/4 cup dark chocolate chunks for topping

To be clear, I’m not trying to claim any originality in making this recipe. I give full credit to the Minimalist Baker. As such, I recommend simply following the recipe instructions already available over at their site. And hey! If you’re vegan, you don’t even need me. Just head right over there and start baking.

Get more posts like this from our newsletter!

Chocolate beet cupcake nutrition information

If you follow my version of the chocolate beet cupcake recipe above, the nutrition information of each cupcake will be as follows:

Serving size: 1 cupcake
Recipe makes: 12 servings

  • Calories: 208 kcal
  • Fat: 10 g
  • Cholesterol: 35 g
  • Sodium: 257 mg
  • Carbs: 26 g
  • Fiber: 4 g
  • Sugar: 14 g
  • Protein: 4 g

Healthy chocolate cupcakes

cooked cupcakes

Whenever the word healthy is used to describe a dessert we should be a little suspicious. Unless you’re eating straight fruit, the notion that dessert can be healthy is highly subjective.

However, I do think that this recipe can be considered healthy, in that it is healthier than other chocolate cupcake recipes out there.

Compare our chocolate beet cupcake recipe to this one from Allrecipes, for example. By comparison, a single cupcake from that recipe has not only more calories, more fat, more sugar, and more cholesterol, but also less fiber and less protein.

I am not a nutritionist, but if I had to guess which cupcake a nutritionist would advise me to eat, I’d put my money on the chocolate beetroot cupcake.

A moist chocolate cupcake that’s delicious and healthy? Who says a girl can’t have it all?

cupcakes in the sun

5 Health benefits of beets

Along with being healthier than other chocolate cupcake recipes out there, this recipe has the added benefit of getting you to eat your beets. But why exactly should you eat beets? Here are a few health benefits of adding beetroot to your diet.

1. Beets are a good source of some vitamins and minerals. A single serving of cooked beets has 20% of your daily recommended value of folate, 16% of manganese, 9% of potassium, and 6% of vitamin C.

2. They can help reduce inflammation. The betalains in beets, which give them their pigment, are believed to have anti-inflammatory properties. These anti-inflammatories can help reduce health issues related to heart disease, liver disease, and kidney problems.

3. Beets can help maintain healthy blood pressure. Beets contain a lot of nitrates, which naturally cause blood vessels to dilate. This makes it easier for blood to circulate throughout your body, resulting in lower blood pressure.

4. They help you get more out of the gym. Because beets improve blood pressure, they can also improve blood flow to your muscles and organs during a workout. Specifically, beets are believed to improve lung and heart function during exercise.

5. Beets support your immune system. In addition to the other health benefits mentioned here, beets can also improve your immune system. This is due to the fiber that beets provide, which promotes good gut bacteria to help fight off diseases.

Enjoy chocolate cupcakes with all the benefits of beets!

I love a chocolate cupcake. Any chocolate cupcake. But there’s something extra nice about knowing your homemade cupcakes are doing more for you than just satisfying a craving.

Whether you use the original vegan recipe or my adapted non-vegan tweak, I hope you enjoy this recipe as much as I do.

If you give it a try, leave a comment below to let others know how you liked it!