Wash the beetroot with the skin on and wrap them in aluminium foil. Bake them for 30 minutes in the oven at 180°C/350°F and then peel them.
Blend the beetroot into a smooth purée in a food processor. I'll use 160 g of this mixture for the cupcakes.
Sift together the ■ ingredients. Allow the butter and eggs to warm back up to room temperature. Chop up the chocolate and melt it over a bain-marie.
Preheat the oven to 180°C/350°F. Cream the butter and sugar together in a bowl for 5 minutes until smooth.
Add the beaten egg and beat the mixture again. Then pour in the melted chocolate and beetroot purée and mix together until smooth.
Gently fold in the vanilla extract and the sifted ■ ingredients. Be careful not to over-mix the batter at this point.
Line a cupcake tray with cupcake cups and fill each one with 1/12 of batter (the batter won't rise very much). Bake the cupcakes for 20 minutes in the preheated oven.
Insert a skewer into the cupcakes to see if they're fully baked, if no raw batter comes out then they're ready. Allow the cupcakes to cool on a wire rack.
Story Behind this Recipe
We've come to use beetroot a lot in my house. We don't just use it in cooking, sometimes we use it in desserts using American recipes. I modified this recipe from an American one and changed the amounts to suit my tastes.
You can slightly increase or decrease the amount of beetroot if you'd like. These cupcakes aren't so sweet and taste great a day after baking once they've become really moist.