This post is a bit delayed as I wrote it around Halloween. Just decorate them however you desire or not at all. I enjoyed them the best with no frosting.

As I had made Bloody Beet Cake I knew I needed to make chocolate beet cupcakes. I have this problem. Once I find something I have to go all out and keep trying different variations. This time, it is baking with beets. I threw together these cupcakes and was blown away. I think these might the best cupcakes I have ever made. I always have problems with trying cupcake recipes and they end up being dry or just not that great. These are neither. They are moist (I hate that word except for cake descriptions), fluffy, and super chocolately. I strongly suggest doubling or tripling the recipe.

I also made the same recipe but instead of butter I used 1/3 cup vegetable oil. I added all the dry ingredients to a bowl and then added all the wet ingredients on top. I just beat them until mixed and poured into a prepared muffin tin. The baking time is also the same. I do think the ones with butter were a smidge better, but they were both scrumptious.

Chocolate Beet Cupcakes (makes 1 dozen)

• 6 tbsp butter
• 1 cup sugar
• 1/2 cup beet puree
• 1/2 cup coffee
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/3 cup chocolate chips
• frosting (optional)

Preheat oven to 350F. Line a muffin tin with paper liners. Beat butter until soft. Beat in sugar until creamy. Add beet puree & coffee and mix until just combined. Add all dry ingredients and mix until incorporated. Fold in chocolate chips. Bake for 15-20 minutes or until tops are spongey and a toothpick inserted near the center comes out clean.

Feel free to frost with your favorite frosting. I did a few with cream cheese frosting & Halloween decorations as well. In my opinion though, I think they are amazing plain.