Chocolate Triple Threat

Beet?! What?  No. I hate beets, and this does NOT taste like beet. I hate beet. I do. You’re lying. You are lying… right?

No.

I’m not. There’s beets in that cupcake.

Chocolate Beet Cuppies

Yet another Birthday Cupcake creation. Jeez.. How many people were born in September? I’m glad (and sad) that this month is ending tomorrow.

Who here’s an October baby?

Chocolate Beet Cupcakes with Chocolate Ganache and Chocolate whipped cream

2 cups beet puree (about 3 large beets)
1 cup of unsalted butter, melted
2 cups granulated sugar
1/2 cup tightly packed brown sugar
3 eggs
1/2 cup warm water
1 1/2 cup of all-purpose flour
3/4 cups unsweetened cocoa
2 teaspoons of baking powder
1/2 teaspoons of salt

Ganache:
2/3c Heavy Cream
2/3c Chocolate

Whipped Cream:
2/3c Heavy Cream
1/2c Melted Chocolate
2 tbsp Granulated Sugar

Mix together the butter, sugars, eggs, water and beet puree. Stir well until combined. Next, add the dry ingredients. Mix it until there are no lumps. Fill cupcake papers halfway, or just use a #30 disher to do the job… That gadget is my best friend. Bake in a 350 degree oven for about 25 minutes.

Meanwhile, heat 2/3c of heavy cream to boiling. Pour over 2/3c of your favorite chocolate. Stir well until combined and chill this mixture.

AND whip 2/3c heavy cream until light and fluffy. Stir in the sugar. Melt 1/2c Chocolate and stir into the whipped cream.

Construction:
Fill the cupcakes each with about a teaspoon of ganache and chill for an hour, or until the ganache is chilled, set and firm. Then, spread the whipped cream over the top. Decorate as you will. I put chopped up chocolate and some white chocolate drizzle over it… Yummy!

Triple Threat Cupcake

(In an elephant cup. Cause elephants like chocolate too…  I think. )