Chocolate Beetroot Cupcakes That Kids Love, Life in canada

Satisfy sweet cravings with these moist chocolate beetroot cupcakes, a delicious treat that combines flavor and nutrition for all ages.

This chocolate beetroot recipe makes 18 cupcakes, 12 large muffins, or six jumbo muffins.

Suppose you’re a regular reader of Canadian Budget Binder. In that case, you may know that our son is AuDHD, which is a term that stands for both autism spectrum disorder (ASD) and attention deficit hyperactivity disorder (ADHD).

He also has sensory processing disorder (SPD), which is not a standalone diagnosis but part of AuDHD.

SPD is a neurological condition where the brain has difficulty receiving, interpreting, and responding to sensory information from the senses, including touch, sight, sound, smell, taste, and movement. 

For our son, smell and taste affect him tremendously, and he has a limited amount of safe foods that he will eat.

Part of his occupational therapy sessions over the years were to help introduce him to new tastes and textures in his diet.

Adding Beetroot To Chocolate Cupcakes

He’s always enjoyed helping to cook and prep food in the kitchen, but when it came to trying anything, that was a big no, unless it was chocolate.

His therapist suggested that we make a batch of chocolate beetroot cupcakes where we can hide the beets nd add nutrition so he enjoys what he’s eating.

Tim Hortons Chocolate Chip Muffins are his absolute favourite, and both Mrs. CBB and I, with her ex-Timmy’s baking knowledge, created a copycat recipe.

He loves it, so naturally, we thought he’d enjoy a chocolate beetroot cupcake if he couldn’t taste the beets.

Bake chocolate beetroot cupcakes to introduce new tastes and textures – a delicious way to diversify a limited diet.

Now you know where this chocolate beetroot cupcake recipe originated from.

Beetroot Season In Canada

In Ontario, beets are available from July through March, with peak season from mid-summer through late fall. They are a cool-weather crop that can withstand frost, which sweetens them, allowing for availability into the winter months.

I grew beets in our community garden a few years ago; they were easy to grow and didn’t disappoint.

I harvested so many that I decided to make pickled beets, which has since become a popular recipe on this blog.

Beets Availability by Season in Ontario

• Summer (July to September): You can find beets starting in the summer, with availability increasing as the season progresses. 
• Fall (October to December): Beets are delicious in the fall, and a touch of frost sweetens the roots, making them a popular choice for seasonal dishes. 
• Winter (January to March): Due to their excellent storage capabilities, beets are readily available throughout winter.

If there’s no green thumb on your hands, buying beets at the farmers’ market or grocery store is an inexpensive alternative.

Healthier Treats For Kids

Combining different food groups allows you to offer your child nutritious snacks that keep them focused and energized throughout the day.

Bake cupcakes with healthy, fiber-boosting ingredients like whole-wheat flour, fruits, and vegetables such as beetroot.

Other healthy back-to-school snack options;

Lentil Hummus with veggie sticks: Hummus is a nutritious and savory dip that pairs well with carrot sticks, cucumber slices, or sliced bell pepper.

Edamame: Served either steamed in the pod or shelled, edamame is a fun, protein-packed snack.

Homemade veggie chips: Cut kale or sweet potatoes into thin slices, toss with olive oil and salt, and bake until crisp.

Cheese and crackers: Pair whole-grain crackers with small amounts of cheese, which is a good source of calcium and protein.

Additional Options For Chocolate Beetroot Cupcakes

I’ve baked the cupcake and muffin versions, and both work the same for this recipe.

I chose only to frost two chocolate beet cupcakes (for the blog) and add a cup of semi-sweet chocolate chips to the batter.

You can make a vanilla cream cheese frosting if you make the cupcakes for a party, or add powdered sugar on top, which is another way we served them.

How to make vanilla cheesecake frosting

Below is a vanilla frosting recipe for 18 cupcakes. But ensure you give it a two-minute whipping time to add air and to cream the frosting.

• 1x 8oz brick of softened cream cheese
• 3 cups of confectioner sugar (icing sugar)
• 6 tablespoons of butter
• One tablespoon of pure vanilla extract

1. Put the softened cream cheese and butter in a stand mixer or with a hand mixer and mix until combined, about 30 seconds.
2. Add the pure vanilla extract and the confectioner’s sugar and mix for 1 1/2-2 minutes.
3. Store in the refrigerator until you’re ready to frost the cupcakes.

You’ll notice that these chocolate beetroot cupcakes have a slight red hue from the powerful beet juice, similar to a red velvet colour.

Adding a dollop of Greek yogurt is how Mrs. CBB and I enjoyed them to keep the calories down.

We considered adding some pureed zucchini with the beets to bump the nutritional value the next time we make this recipe.

Using dark, unsweetened, or black cocoa is the best option for these cupcakes to assist with the hidden ingredient. Shhh!

How To Make Chocolate Beetroot Cupcakes

Explore the delicious world of chocolate beetroot cupcakes, a perfect treat for picky eaters and sensory-sensitive kids.

Ingredients

• 1 large beetroot, peeled and grated
• 2 cups all-purpose flour
• 1/2 cup dark or black cocoa powder unsweetened
• 3/4 cup brown sugar
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup Plain Greek Yogurt
• 2 large eggs
• 1/2 cup avocado or canola oil
• 1/2 cup milk 2%
• 1 cup semi-sweet chocolate chips (optional)

Instructions

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and chocolate chips (optional)
3. In a second mixing bowl add the wet ingredients, milk, Greek yogurt, vanilla, eggs, , oil and beetroot.
4. Stir the wet mixture and pour it into a food processor or blender. Blend for 1 minute until the beetroot is gone and the mixture is pinkish red.
5. Add the wet ingredients to the dry ingredients (add chocolate chips here) and fold them until combined. Do not overmix the batter.
6. Line a cupcake baking pan with 18 liners or a jumbo muffin tin with six liners.
7. Fill cupcakes to the top of the liner so it’s flat, and for muffins, overfill so they rise high in the oven.
8. Optional to sprinkle chocolate chips on top before baking or any other favourite toppings.
9. Bake for 20 minutes, check with a toothpick to ensure they are done,
10. Let cool before frosting. Enjoy warm from the oven or cooled.

Notes

Buttercream Frosting optional (see recipe in blog post)

semi-sweet chocolate chips – optional

Makes six jumbo or 12 large muffins (overfill) or 18 cupcakes (fill to cupcake line)

Store in an air-tight container on the counter for up to 3 days or in the refrigerator for up to 5 days.

Put the cupcakes in the freezer for up to 3 months.

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