Monday, November 14, 2011

Chocolatey Beet Cupcakes (4 Points+)

Okay these may sound weird but don't knock it before you've tried it!!  Everyone that has tasted these loves them!  These are incredibly moist and delicious and are actually one of the best not super sweet chocolate cupcakes I've made.  The original recipe had a lot more butter and more sugar so I cut it down by using canned pumpkin.  What a great way to sneak in veggies and whole grains!  These can be made into a bundt cake instead of cupcakes but the Points+ is increased.

1/2 cup butter, softened, divided
1 cups packed dark brown sugar
1/2 cup canned pumpkin
3 eggs
4 (1 ounce) squares semisweet chocolate
2 cups pureed cooked beets (canned are fine, you will need 2 cans)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking soda
1/4 teaspoon salt
confectioners' sugar

In a mixing bowl, cream 1/4 cup butter and brown sugar. Add canned pumpkin.  Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. 

For Cupcakes: Fill 24 muffin tins 3/4 full and bake at 350 for 15-20 minutes or until a toothpick inserted near the center comes out clean.  Check them after 13 or so minutes to make sure they aren't drying out.  Also, silicon pans take longer to cook than dark nonstick pans.  Cool completely. 

For a Bundt Cake: Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. 

Before serving, dust with confectioners' sugar. 

I have no idea how much these cost right now, hopefully I'll post later.  Anyways, each cupcake is 4 Points+ values.

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