Yeah, that’s real. I totes (I said it, don’t judge me) put salad in your cupcakes. But don’t worry, they don’t taste like salad. Or healthy! In fact, you don’t taste the veggies in these beet & kale chocolate cupcakes AT ALL!
Beets are the prettiest vegetable in the entire world, once they are baked and skinned, of course. (Before that they look like weird lumps with rat tails). The color is SO bright and vibrant, it’s incredible to me that they aren’t modified. Nature really is that pretty. Since they are so beautiful, I’ve wanted to make a beet chocolate dessert forever. I heard about it, really got interested in the idea and then never delivered. The idea came back to me the other day and I was like “claire, you are finally making a chocolate beet cake!” Then, after staring in my freezer for dinner inspiration, I saw a box of kale. And thought, well, why not add kale to this beet cake? Because I’m not well.
Guess what, I’m SO HAPPY I DID THAT. Each cupcake is filled with veggie goodness without the actual veggie taste. And since I know some of y’all don’t like vegetables (which I’ve chosen to gloss over for the sake of our friendships), a cupcake filled with vegetables without the taste is probably a dream come true.
So, if they don’t taste like a salad, what do they taste like then? Good question. They taste like a chocolate cupcake! Really, that’s what they taste like. You’ll notice a slight earthy sweetness from the beets, but nothing that would make you question “hmm, something’s a little off here.” And the kale? Just a VERY VERY subtle hint. Paired with a simple buttercream, these very low-fat (less than 2 grams of fat per serving) healthy cupcakes are perfect for new years resolutions and tricking your kids (and picky husbands) to eat more vegetables.
Just, word to the wise. If you plan on making these the day of an event or school function, wear gloves. Otherwise it’ll look like you got intimate with and/or brutally murdered a purple telletubby.
Beet & Kale Chocolate Cupcakes
Prep time: About an hour
Cook time: About 18 minutes
Yields 16 cupcakes. Recipe inspired by Joy the Baker.
- 2 medium beets, greens and stems removed
- 1/4 cup water
- 1 cup cooked kale
- 3/4 cup unsweetened applesauce
- About 1 cup brown sugar
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 1 1/2 cups skim milk
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Dash of salt
- Your choice of frosting (I used vanilla buttercream)
- Chocolate shavings
- Preheat oven to 375 degrees F. Place beets in a baking dish and roast for an hour, or until you can pierce with a knife of fork. Reduce heat in oven to 350. Line a muffin tin with liners or grease with nonstick cooking spray.
- Once beets have slightly cooled, peel the skins off. Cut into chunks and place in a blender or food processor. Add water and kale and blend until fully pureed. Set aside.
- In a large mixing bowl, beat the applesauce, sugar and honey together until mixed. Add eggs and vanilla and beat. Once mixed, add the beet and kale puree, stir with a wooden spoon to combine.
- In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Add 1/2 of the dry mixture to the beet mixture and stir to mix. Add 1 cup of milk and mix. Add 1/4 more dry mixture and stir. Add remaining milk and mix. Add the remaining dry mixture and stir to combine, careful not to overmix.
- Fill the muffin cavities about 2/3 – 3/4 the way full with batter. Bake for about 18 minutes, or until a toothpick inserted comes out clean. Let cool completely. Once cooled, frost with your favorite frosting and garnish with chocolate shavings.
Nutritional information per cupcake (with 3 tablespoons buttercream frosting):
Fat: 1.7 grams
Carbohydrates: 38 grams
Fiber: 2.4 grams
Protein: 4 grams
Weight Watchers Points: 5