Chocolate Beetroot Cupcakes

February seems to have whizzed by so quickly. It's time for the Iron Cupcake challenge again and this month the challenge was 'the perfect pair' (any 2 flavour combination) I gave it a little thought and decided to make chocolate and beetroot which I have been wanting to try for a little while. If you are a chocolate lover like me, then this cake is right up your alley. It has a lovely moistness and texture from the beetroot without overpowering the chocolate. The original recipe suggested a chocolate fudge topping but I thought this would be way too much chocolate as the cake is quite rich. I therefore opted for a little splash of whipped cream instead.

Cupcakes (Note: this recipe makes 20 large muffin sized cupcakes, approx 33 small cupcakes)

250g good quality 70% chocolate

3 large eggs

250g dark muscovado sugar

80g plain flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

25g cocoa powder

50g ground almonds

200g raw beetroot, finely grated

100ml buttermilk

30ml sunflower oil

Whipped cream (optional)

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  Preheat the oven to 160C
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  Break the chocolate into small pieces and place in a metal bowl over a double boiler to melt. If you don't have one, place the chocolate in a bowl over a pan of barely simmering water.
• 
  
  Cream the sugar and eggs until pale and fluffy.
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  Mix the buttermilk, beetroot, oil and melted chocolate and stir this into the egg mixture.
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  Add the dry ingredients (flour, cocoa powder, bicarb of soda, ground almonds)
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  Spoon the batter into cupcake/muffin cases about 3/4 full.
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  Bake for 35 mins until a skewer inserted in the middle of the cake comes out clean.
• 
  
  Top with whipped cream or frosting of your choice.