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Homemade Chocolate Beet Cupcakes with Ganache and Marshmallow Filling photo

Chocolate Beet Cupcakes with Ganache and Marshmallow Filling

Indulge in these decadent Chocolate Beet Cupcakes! Moist, rich, and surprisingly healthy with a delightful ganache and marshmallow surprise!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 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
For the Marshmallow Filling:
  • 4 tbsp Unsalted butter
  • 1 cup Powdered sugar
  • 2 tsp Pure vanilla extract
  • 3 tbsp Heavy cream
  • 1 cup Marshmallow creme
For the Ganache:
  • 6 oz Semisweet chocolate
  • 1 cup Heavy cream
  • 1 tbsp Butter
  • 1 tsp Vanilla

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Oven
  • Cupcake liners
  • Electric mixer

Method
 

Stepwise Instructions:
  1. 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.
  2. Step 2: Mix the Wet Ingredients - In a large mixing bowl, combine coconut milk, canola oil, vanilla extract, and lemon juice. Add the beet puree to this mixture and stir until well combined.
  3. Step 3: Combine the Dry Ingredients - In another bowl, whisk together sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  4. 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!
  5. 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.
  6. Step 6: Prepare the Marshmallow Filling - In a mixing bowl, beat unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream. Mix until smooth. Fold in marshmallow creme until well combined.
  7. 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.
  8. Step 8: Make the Ganache - In a small saucepan over low heat, combine semisweet chocolate, heavy cream, butter, and vanilla. Stir until smooth and slightly thickened.
  9. 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.
  10. 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 with friends and family.

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to a week for longer freshness.
  • Freeze tightly wrapped for up to 3 months for a delightful treat anytime.