Beetroot Brownie Cupcakes

Beetroots add a lovely colour as well as its valuable nutrients to these brownie cupcakes. This is a Sanjeev Kapoor exclusive recipe.

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Beetroot Brownie Cupcakes

Main Ingredients Beetroots, Refined flour (maida)
Cuisine Fusion
Course Desserts
Prep Time 41-50 minutes
Cook time 16-20 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Non Veg

Ingredients list for Beetroot Brownie Cupcakes

  • 4 medium Beetroots boiled, peeled and grated
  • 50 grams Refined flour (maida)
  • ¼ cup Butter
  • ¼ cup castor sugar
  • ½ cup Dark chocolate melted
  • 1 teaspoon Vanilla essence
  • 2 Eggs
  • 2 tablespoons Cocoa powder
  • as required Walnuts chopped, ¼ cup +


  1. Preheat oven to 180º C. Place paper cupcake moulds on a baking tray.
  2. Cream together butter and castor sugar in a bowl with an electric beater. Add melted dark chocolate and vanilla essence and whisk. Add eggs, one at a time, and whisk well.
  3. Sieve together flour and cocoa powder into the bowl and whisk. Add walnuts and beetroot and whisk well.
  4. Fill a piping bag with this mixture and pipe it into the paper cupcake moulds. Put some chopped walnuts on top.
  5. Place the baking tray in the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.
  6. Serve.