Chocolate Beet Cupcakes

3 cups Cooked Beets (You can also use 2 cans of beets)
1 3/4 cup Heavy Cream, divided
2 tsp Vanilla Extract
1 cup Vegetable Oil
1/2 cup Sugar
1 1/4 cup Ghirardelli Sweet Ground Chocolate (you can substitute Sweetened Cocoa)
2 Eggs
2 1/2 cups Flour
1 1/2 tsp Baking Soda
Pinch of Salt
11.5 oz bag of Ghirardelli 60% Cacao Bittersweet Chocolate Chips (you can substitute regular semisweet chips)
1 cup Ghirardelli 72% Cacao Pieces (you can substitute regular semisweet chips)

Preheat oven to 350. In a blender, puree 3 cups of beets and 3/4 cup of heavy cream, creating 2 cups of beet puree.

Mix beet puree, vanilla extract, vegetable oil, sugar and Ghirardelli Sweet Ground Chocolate until blended. Add eggs one at a time and mix. Set mixture aside.

In a separate bowl, add flour, baking soda and salt and blend together. Gradually add flour mixture to beet mixture. Once combined, add Ghirardelli 60% Cacao Bittersweet Chocolate Chips.

Spray 2 (12 mold) muffin pans with nonstick spray (cupcake liners are not needed). Pour ¼ cup of batter in for each cupcake. Bake at 350 for 20 minutes, remove from oven and let cool.

Once cupcakes are cooled, bring 1 cup heavy cream to a boil. Create chocolate ganache, by placing 1 cup of Ghirardelli 72% Cacao Pieces into a bowl and pouring the boiling heavy cream over the chocolate. Stir until smooth. Dip each cupcake top into the chocolate ganache and let cool.

Makes 24 cupcakes.

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