Chocolate and Beetroot Cupcakes
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Step 1: Melt the chocolate over a bain marie or on the lowest setting of your microwave.
Step 2: Beat the butter and sugar together with and electric mixer until well combined. Add the eggs one at a time, beating well after each addition then add the sour cream and cooled melted chocolate mixing well.
Step 3: Fold in the flour and cocoa and then add the grated beetroot and mix well to combine.
Step 4: Place spoonfuls of the mixture into muffin tin sized patty pans (placed in muffin tin) and bake at 180C for 15 minutes.
Step 5: Mix butter and cocoa together, add the icing sugar and water to combine and mix until thickened.
60g dark chocolate chopped
90g unsalted butter
1/2 cup brown dark sugar
120g 2 eggs
2/3 cup sour cream
2/3 cup self raising flour
1 1/2 tbspn unsweetened cocoa
100g beetroot cooked, peeled and grated