Recipe by Sarah Faygie Berkowitz

Chocolate-Beet Cupcakes with Rich Chocolate Glaze

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Parve Parve
Medium Medium
12 Servings
40 Minutes

There were a whole slew of foods that I stayed far away from as a kid, and beets were way up on the list. As an adult with a (somewhat) more refined palette, ironically, beets are now one of my top-ten favorites! Beets are incredibly nutritious, and their versatility has led to their use in crunchy snacks, roasted side dishes, uber-healthy juices, and – in this recipe – as a hidden nutrient in moist chocolate cake, and a beautiful, trendy cupcake topper.  


Cupcake Batter

  • 10–12 ounces Gefen Organic Beets (yield: 1 and 1/4 cups beet puree)

  • 3/4 cup Earth’s Balance, margarine or coconut oil

  • 1 and 1/2 cups sugar

  • 1 and 1/2 teaspoons vanilla

  • eggs

  • 3/4 cup Shibolim White Whole Wheat Flour

  • 3/4 cup white flour (you can also use all white whole wheat or all white)

  • 1 and 1/2 cups Gefen Cocoa

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 cup coconut, almond or soy milk

Chocolate Glaze

  • 2 – 3 tablespoons hot water

  • 1 cup fried beet chips, for garnish (I used Terra Sweets and Beets)


Puree the Beets


In a food processor, use the S-blade to process beets. Scrape down the sides and keep pulsing until fully pureed.


You’ll need approximately one and a quarter cups beet puree. (Extras can be saved in a zip-top bag and used in future baking in place of part of the butter or oil.)  

Make the Cupcakes


Preheat oven to 350 degrees Fahrenheit. Spray jumbo muffin pans with non-stick spray or place paper liners inside.


In a stand mixer, beat margarine and sugar until light and fluffy.


Add vanilla and eggs and beat two to three minutes. Scrape down sides halfway and keep mixing until smooth.


Add pureed beets to mixer and mix until smooth.


In a measuring cup, combine flours, cocoa, baking powder and soda, salt and cinnamon. Mix with a fork.


Add half of the dry mix and half the milk to the mixer, and mix until incorporated. Add remaining flour mixture and milk, and mix until smooth. Scrape down sides of bowl, and mix briefly.


Use a half-cup measuring cup to fill muffin tins. Bake for 18 minutes, or just until tops spring back when lightly pressed (check a minute or two early; it’s better to very slightly under-bake than overbake these cupcakes).

Prepare the Glaze


In a large cup or small bowl, mix all glaze ingredients until thick, but pourable and spreadable. You may have to add a few drops water to thin, or more powdered sugar to thicken.



When cupcakes have cooled, spread glaze over tops, and stick a beet chip into the center before it hardens. You can also crumble the beet chips over the top for a totally different effect (less height, more coverage!). Oh, the choices we bakers have to make.

Chocolate-Beet Cupcakes with Rich Chocolate Glaze

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