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No red dye in these cupcakes! Vegan Beet Red Velvet Cupcakes with Whipped Chocolate Ganache are tender, moist and oh so chocolatey. Naturally beautiful! 

Beet Red Velvet Cupcakes with Whipped Chocolate Ganache

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

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 Cupcakes
Author Traci York | Vanilla And Bean

Ingredients

For the Ganache:

  • 1 1/4 C High Quality Vegan Dark Chocolate 72% -74%, rough chopped into 1/2" pieces or smaller (the smaller the better - see note on vegan chocolate)*, 192g
  • 1 C Full Fat Coconut Milk whisked to incorporate the fat and liquid, 245g, the canned variety
  • 1/8 tsp Sea Salt
  • 1 1/2 tsp Pure Vanilla Extract

For the Cupcakes:

Instructions

For the Ganache:

  1. Place the chocolate in a medium mixing bowl. Set aside. In a small sauce pot add the coconut milk, salt and vanilla extract. Whisk to break up any clumps of fat. Heat the milk mixture on medium high heat until it scalds (tip: watch for bubbles to form around the outer edge of milk this is 180F or 82C). Watch the milk closely as you don't want it to boil over. This can happen quick!
  2. Pour the milk over the chocolate. Give the bowl a shake to make sure the chocolate is covered. Let set for 2 minutes (set a timer). Stir gently to incorporate the milk and chocolate. Be patient here. This could take a few minutes. Once all the chocolate is melted and the ganache is smooth, place a piece of plastic wrap directly over the top of the ganache. This will eliminate a skin forming over the top. Pop in the fridge for one hour while you prepare and bake the cupcakes.

For the Cupcakes:

  1. Preheat oven to 375F (190C). Line one cupcake pan with cupcake liners. Sift together the flour, cocoa powder, baking powder and salt. Set aside.

  2. In a food processor, process the milk, extract and beets until thick and ingredients are incorporated, about 20 seconds, stopping to scrape down bowl 1/2 way through processing.
  3. 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.)

  4. Using a #20 scoop or 3 Tbs ea, scoop one scoop each of the batter into the cupcake liners. Don't be tempted to lick the bowl just yet. You'll need every last bit of batter to make 12 cupcakes! Check to make sure your oven is preheated to 375F (I recommend a oven thermometer) and bake for 21-23 minutes, or until a tooth-pick comes out clean.
  5. Cool for 15 minutes in pan, then turn out onto a cooling wrack to completely cool before adding the icing.

Finish the Ganache and Assemble:

  1. While the cupcakes are cooling, remove the ganache from the refrigerator. With a whisk attachment on a stand mixer, whip ganache on medium high speed for 3 - 4 minutes or until lighter and airy. It will thicken quickly so keep an eye on it. At this point you can fill your piping bag if using and return the ganache to the refrigerator until ready to use. If adding the ganache to the cupcakes with a knife, pop the ganache back in the fridge until ready to use. If at anytime the ganache starts to get too warm and begins to get too soft to work with, pop it back in the refrigerator for 15 minutes, then carry on. There is plenty of frosting to be generous on each cupcake. After piping the rosettes, I usually have enough to ice 3-4 more cupcakes. So feel free to add a little extra if you like, or enjoy a few bites of ganache if so inclined!
  2. Do not frost the cupcakes until the cake is completely cool else the ganache will melt.

Storage:

  1. These taste best the day made, but if needed, store in a lidded container in at room temperature, for up to 2 days. Do not refrigerate.

Recipe Notes

*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.

Chocolate Ganache adapted from my Chocolate Decadence recipe.
Cupcake Recipe adapted from Vegan Cupcakes Take Over the World and inspired by NYT.