Velvet Chocolate And Beetroot Cupcakes With Chocolate Fudge Spread

Name: Velvet Chocolate And Beetroot Cupcakes With Chocolate Fudge Spread
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 5
Cuisine: American
Ingredients: 80 grams all purpose plain flour; 1 teaspoon baking powder; 200 grams raw beetroot, finely grated; 1 teaspoons bicarb of soda; 250 grams good quality dark bitter chocolate 70%; 100 milliliters buttermilk; 5 servings Chocolate Fudge Spread; 25 grams cocoa powder; 50 grams ground almonds; 250 grams dark muscavado sugar; 30 milliliters sunflower oil; 3 whole free range eggs

The recipe Velvet Chocolate And Beetroot Cupcakes With Chocolate Fudge Spread is ready in around 35 minutes and is definitely a super vegetarian option for lovers of American food. One portion of this dish contains approximately 18g of protein, 52g of fat, and a total of 909 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 5. A mixture of beetroot, cocoa powder, buttermilk, and a handful of other ingredients are all it takes to make this recipe so tasty.