Name: Chocolate Beet Cupcakes with Ganache and Marshmallow Filling
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 lb Medium beets (roasted and pureed); 2/3 cup Coconut milk; 1/3 cup Canola oil; 1 tsp Vanilla extract; 1 tbsp Lemon juice; 3/4 cup Sugar; 1 1/4 cup All-purpose flour; 1/4 cup Cocoa powder; 1/2 tsp Baking soda; 1/2 tsp Baking powder; 1/4 tsp Salt; 4 tbsp Unsalted butter; 1 cup Powdered sugar; 2 tsp Pure vanilla extract; 3 tbsp Heavy cream; 1 cup Marshmallow creme; 6 oz Semisweet chocolate; 1 cup Heavy cream; 1 tbsp Butter; 1 tsp Vanilla

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Indulging in dessert can often lead to a guilty conscience, but what if I told you that you could enjoy a deliciously rich treat that also packs a nutritional punch? Enter these Chocolate Beet Cupcakes with Ganache and Marshmallow Filling. These cupcakes are moist, decadent, and surprisingly made with wholesome ingredients, including beets. The beets not only lend a beautiful color to the cupcakes but also contribute to their moistness and subtle sweetness. Topped with a luscious ganache and a fluffy marshmallow filling, these cupcakes are sure to impress anyone who takes a bite.

Why It Works Every Time

The secret behind these Chocolate Beet Cupcakes with Ganache and Marshmallow Filling lies in the combination of ingredients. The beets not only add moisture but also enhance the chocolate flavor, creating a deeper and richer taste. The coconut milk and canola oil work together to keep the cupcakes tender, while the sugar balances out the earthiness of the beets. Plus, the ganache adds a glossy finish, and the marshmallow filling provides a delightful surprise in every bite. It’s a perfect blend of flavors and textures that make these cupcakes irresistible.

What We’re Using

Medium beets (about 1 lb): Roasted and pureed for moisture and sweetness.
Coconut milk (2/3 cup): Adds creaminess and a hint of tropical flavor.
Canola oil (1/3 cup): Keeps the cupcakes moist.
Vanilla extract (1 tsp): Enhances the overall flavor.
Lemon juice (1 tbsp): Brightens the taste and reacts with baking soda for leavening.
Sugar (3/4 cup): Sweetness to balance the earthy beets.
All-purpose flour (1 1/4 cup): The base for our cupcakes.
Cocoa powder (1/4 cup): For that rich chocolate flavor.
Baking soda (1/2 tsp): Helps the cupcakes rise.
Baking powder (1/2 tsp): Additional leavening agent.
Salt (1/4 tsp): Enhances flavor.

What’s in the Gear List

Mixing bowls: For combining the wet and dry ingredients.
Whisk: To ensure all ingredients are well blended.
Rubber spatula: For scraping down the sides of the bowl.
Measuring cups and spoons: Precision is key in baking.
Oven: For baking the cupcakes to perfection.
Cupcake liners: For easy cleanup and presentation.
Electric mixer: Optional, but it makes mixing easier.

Stepwise Method: Chocolate Beet Cupcakes with Ganache and Marshmallow Filling

Step 1: Prepare the Beets

Start by roasting the beets. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and puree in a blender or food processor until smooth.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine 2/3 cup of coconut milk, 1/3 cup of canola oil, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice. Add the beet puree to this mixture and stir until well combined.

Step 3: Combine the Dry Ingredients

In another bowl, whisk together 3/4 cup of sugar, 1 1/4 cup of all-purpose flour, 1/4 cup of cocoa powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!

Step 5: Bake the Cupcakes

Line a muffin tin with cupcake liners and fill each liner about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Step 6: Prepare the Marshmallow Filling

In a mixing bowl, beat 4 tablespoons of unsalted butter until creamy. Gradually add 1 cup of powdered sugar, 2 teaspoons of pure vanilla extract, and 3 tablespoons of heavy cream. Mix until smooth. Fold in 1 cup of marshmallow creme until well combined.

Step 7: Fill the Cupcakes

Once the cupcakes are cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each hole with the marshmallow filling.

Step 8: Make the Ganache

In a small saucepan over low heat, combine 6 oz. of semisweet chocolate, 1 cup of heavy cream, 1 tablespoon of butter, and 1 teaspoon of vanilla. Stir until smooth and slightly thickened.

Step 9: Frost the Cupcakes

Dip the tops of each filled cupcake into the ganache, allowing any excess to drip off. Place the cupcakes on a wire rack to set.

Step 10: Serve and Enjoy

Once the ganache has set, your Chocolate Beet Cupcakes with Ganache and Marshmallow Filling are ready to be served! Enjoy them fresh, or share them with friends and family for a delightful treat.

Make It Diet-Friendly

Use gluten-free flour for a gluten-free option.
Replace sugar with a sugar substitute like erythritol or stevia.
Use vegan butter and coconut cream for a dairy-free version.
Experiment with alternative sweeteners in the ganache to reduce sugar content.

Author’s Commentary

Creating these Chocolate Beet Cupcakes with Ganache and Marshmallow Filling was such a joy! I love how the beets transform the flavor and texture of the cupcakes. They’re not only delicious but also a great way to sneak some vegetables into a dessert. The combination of rich chocolate, creamy ganache, and fluffy marshmallow filling makes each bite a heavenly experience. Trust me, even beet skeptics will be won over!

Save for Later: Storage Tips

To keep your Chocolate Beet Cupcakes with Ganache and Marshmallow Filling fresh, store them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving for the best flavor and texture. These cupcakes also freeze beautifully! Just wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months.

Reader Q&A

Can I use canned beets instead of fresh?

Yes, you can use canned beets! Just make sure to drain and rinse them before pureeing for the best results.

How do I know when the cupcakes are done baking?

A toothpick inserted into the center of a cupcake should come out clean or with a few moist crumbs attached, indicating they’re perfectly baked.

Can I make the marshmallow filling in advance?

Absolutely! You can prepare the filling a day ahead and store it in an airtight container in the refrigerator. Just give it a good stir before using.

What can I substitute for heavy cream in the ganache?

You can use full-fat coconut milk or a dairy-free cream substitute for a lighter option in the ganache.

Save & Share

If you enjoyed this recipe, please share it with your friends and family! These Chocolate Beet Cupcakes with Ganache and Marshmallow Filling are perfect for any occasion, and I guarantee they will become a favorite in your dessert repertoire. Happy baking!