MAKES 18 CUPCAKES
Beets with chocolate? Deceptively delicious, the beets add fiber and carotenoids. These dark-chocolate cakes are so satisfying, you won’t believe the intense flavor comes from cocoa powder and the grated root vegetable.
2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 large eggs, beaten
1 cup vegetable oil
1½ cups sugar
2 teaspoons pure vanilla extract
2 cups grated cooked beets (from 3 to 4 medium beets, boiled, cooled, peeled, and grated or pulse-chopped in a food processor)
Preheat the oven to 350°F and line 18 cups in two muffin pans with paper liners (or bake in two batches). In a small bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a mixing bowl, combine the eggs, oil, and sugar and beat until smooth. Beat in the vanilla. Beat in the dry ingredients in two additions until just combined; stir in the beets. Spoon into the paper-lined muffin cups, filling three-quarters full. Bake until the cupcakes bounce back when touched lightly in the center, 25 to 30 minutes. Cool the cupcakes completely, then frost with Chocolate-Yogurt Frosting.