Chocolate and Beetroot Cupcakes

INGREDIENTS

  • 60g Dark chocolate
  • 90g Unsalted butter
  • 1/2 cup Brown dark sugar
  • 2 Egg
  • 2/3 cup Sour cream
  • 2/3 cup Self raising flour
  • 1 1/2 tbspn Unsweetened cocoa
  • 100g Beetroot

Icing

  • 1 2/3 tbspn Unsweetened cocoa
  • 14g Unsalted butter
  • 1 tbspn Icing sugar
  • 1 2/3 tbspn Hot water
Print Recipe

Melt the chocolate over a bain marie or on the lowest setting of your microwave.

Beat the butter and sugar together with and electric mixer until well combined. Add the eggs one at a time, beating well after each addition then add the sour cream and cooled melted chocolate mixing well.

Fold in the flour and cocoa and then add the grated beetroot and mix well to combine.

Place spoonfuls of the mixture into muffin tin sized patty pans (placed in muffin tin) and bake at 180C for 15 minutes.

## Icing:

Mix butter and cocoa together, add the icing sugar and water to combine and mix until thickened.