An obscenely decadent dark chocolate muffin, swirled with beetroot sweetness inside and on top. Squidgy, velvety, and smooth in all the right places.
For the muffins:
- 2 large eggs
- 1 cup beetroot puree
- 1/3 cup honey
- 1/4 tsp sea salt
- 1.5 tsp baking soda
- 1/4 cup melted coconut oil
- 1/4 cup milk (non-dairy, like unsweetened almond milk, is great, too)
- 1/2 cup unsweetened cocoa powder
- 1 1/3 cups unbleached all-purpose flour
- 1/2 cup dark chocolate chips (I use a mix of 70% and 50% cocoa)
For the frosting:
- 150g icing sugar
- 2tsp beetroot powder
- 375g mascarpone
- Beetroot veggie crisps for topping (optional)
- Preheat oven to 375 degrees F (180 C)/ Gas Mark 4 and line 12 muffins with unbleached paper liners.
- Whisk together eggs, beet puree, melted oil, honey, baking soda, and salt until well combined.
- Stir in only half the milk. Whisk again.
- Sift cocoa powder and flour into the mixture and gently fold until just mixed. If batter is sludgy, add a smidgen more milk—but it should still be fairly thick, and require some scooping to plop into the muffin cases.
- Fold in the choc chips. Fill each muffin case about 2/3 full.
- Bake for 18-20 minutes. Consistency should be slightly springy to the touch, and a toothpick should come out clean when inserted (unless it hits a choc chip!). Leave to cool.
- For the frosting, sift the icing sugar and beetroot powder over the mascarpone cheese and whisk until smooth. Spread over the cooled muffins with a butter knife.
* The beetroot powder will ‘develop’ over time, so your frosting may look light, but will grow into a deeper pink if you wait a few minutes.