Chocolate Beet Cupcakes with Dark Chocolate Mascarpone Frosting
Dark and silky, decadent and delicious, these cupcakes are perfect for sharing with someone you love.
Equipment
- Muffin tins and large paper liners
- Stand mixer or hand mixer
- Rubber spatula
- Whisk
- Offset spatula
- Piping bag (optional)
Ingredients
- CUPCAKES
- 1 1/4 cups (300 mL) all-purpose flour
- 1/4 cup (60 mL) cocoa powder
- 3/4 tsp (4 mL) baking powder
- 1/2 tsp (1 mL) salt
- 1/3 cup (75 mL) unsalted butter
- 3/4 cup (175 mL) granulated sugar
- 2 eggs
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) shredded cooked beets
- 1 cup (250 mL) raspberries
- 1/4 cup (60 mL) chocolate shavings
- DARK CHOCOLATE MASCARPONE ICING
- 2 oz (60 g) bittersweet chocolate, chopped
- 1/2 cup (125 mL) 35% whipping cream
- 2/3 cup (150 mL) icing sugar
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) mascarpone cheese, softened
Instructions
CUPCAKES
- Preheat oven to 350°F (180°C). Line 12-cup muffin tin with large paper liners.
- Whisk together flour, cocoa powder, baking powder and salt. Using stand mixer or hand mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Stir in flour mixture and milk, making three additions of flour mixture and two of milk. Fold in beets.
- Spoon evenly into muffin cups; bake for 15 to 18 minutes or until tester inserted into centre comes out clean. Let cool on rack.
ICING
- Meanwhile, melt chocolate in heatproof bowl over hot, not boiling water. Let cool slightly.
- Beat whipping cream, icing sugar and vanilla to soft peaks. Stir gently into mascarpone along with chocolate.
- Spread icing evenly over cupcakes or pipe over top using piping bag fitted with 1/2–inch (1 cm) plain or star tip. Top evenly with raspberries and chocolate shavings.