The star of these cupcakes are the beets that give it its color, although you'd never know they're in there. Slightly chocolatey, tender and rich, I topped these beauties with whipped chocolate ganache. Roast extra beets next time you're making them. Peel, process or grate the beets then pop in the freezer so they'll be on the ready when you are to make these cupcakes. NOTE: Total time below does not reflect time to roast the beets or fun with decorating. Vegan
Preheat oven to 375F (190C). Line one cupcake pan with cupcake liners. Sift together the flour, cocoa powder, baking powder and salt. Set aside.
In a stand mixer (or mix by hand - read further**) using the paddle attachment, mix the coconut oil and sugar on medium high for about two minutes, or until incorporated and smooth, stopping 1/2 way and scraping down the bowl. For the next series of steps, be sure to scrape down the bowl, all the way to the bottom after mixing in each new addition. With the machine off, add all of the beet mixture. Mix on medium for about 20 seconds. Add 1/2 the flour mixture. Mix on medium for about 30 seconds or until flour is incorporated. Add the remaining flour mixture. Mix on medium for about 20 seconds. A few lumps are okay. The batter will be thick. (**I've also made this without using a stand mixer where I mix everything by hand. This can be done but you'll need to work extra hard to incorporate the oil and sugar. Be sure the oil is very warm or it will clump up as it cools to room temperature. If it clumps, gently rewarm it for a few seconds in a microwave, then rewhip the sugar and coconut oil. Use a whisk for this step, then a sturdy wooden spoon for the remaining steps. Be sure not to over-mix the batter after the flour is introduced to the wet ingredients. Mix just until the dry flour disappears.)
*This resource lists so many excellent vegan chocolate brands. Find what's at your market and use it! I love Green & Black's, Theo, Endangered Species, just to name a few.
**To roast beets remove the tail and stems and wrap one large or two small beets in foil. Roast on 400F (205C) for about 40 minutes or until fork tender. The amount of time to roast will depend on the size of the beet. Cool, peel and either process in a food processor to finely mince the beets or grate on a grater. You'll need 1/2 C (128g) for the recipe.