Chocolate Cupcakes with Kale and Beets

Chocolate Cupcakes with Kale and Beets

Health Rating
Prep Cook Ready in Servings
15 min 45 min 1 h 16


3/4 cup Applesauce, unsweetened (for cupcake)
1/2 tsp Baking powder (for cupcake)
1 tsp Baking soda (for cupcake)
2 beet(s) Beets, raw (for cupcake)
1 cup unpacked Brown sugar (for cupcake)
1/2 cup Butter, salted (for cream cheese frosting)
2/3 cup Cocoa powder, unsweetened (for cupcake)
2 medium egg Egg (room temperature, for cupcake)
1/2 cup Honey (for cupcake)
1 cup, sifted Powdered/icing sugar (for cream cheese frosting)
1 cup Kale (cooked, for cupcake)
227 gm Neufchatel cheese (for cream cheese frosting)
1 1/2 cup Partly skimmed milk, 1% M.F. (for cupcake)
1 dash Salt (for cupcake)
1 tsp Vanilla extract, pure (for cupcake)
1/2 cup Water (for cupcake)
1 1/2 cup Wheat flour, whole wheat (for cupcake)
2 scoop Whey protein powder, unflavoured (for cupcake)


Preheat the oven to 375°F. Place the beets in a baking dish, and roast for an hour, or until you can easily pierce the vegetables with a knife or fork.

Reduce heat to 350°F for the cupcakes. Line 2 standard muffin tins for 16 cupcakes, or grease well with butter or coconut oil.

Once the beets have slightly cooled, peel the skins off. Cut into chunks, and place in a blender or food processor. Add water and kale, and blend until fully pureed. Set aside.

In a large mixing bowl, beat the applesauce, sugar, and honey together. Add eggs and vanilla, and mix well. Add the beet-kale puree, and stir with a wooden spoon to combine.

In a smaller mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt. Add 1/2 the dry mixture to the wet ingredients, and stir to mix. Add 1 cup of milk, and mix. Add 1/4 more of the dry mixture, and stir. Add remaining milk, mixing to combine, and then incorporate the last of the dry. Be careful not to overmix.

Fill the muffin tins about 2/3 of the way full with batter. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean of batter. Let cool completely.

To make the cream cheese frosting, beat together the Neufchatel, butter, and powdered sugar. Transfer to a pastry bag or zippered plastic bag, and snip off the end. Use to decorate the cupcakes, once they have had a chance to fully cool.


Nutrition Facts

Per Portion

Calories 288
Calories from fat 97
Calories from saturated fat 55
Total Fat 10.8 g
Saturated Fat 6.1 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.8 g
Cholesterol 49 mg
Sodium 231 mg
Potassium 233 mg
Total Carbohydrate 39 g
Dietary Fiber 2.8 g
Sugars 28.1 g
Protein 8.5 g

Dietary servings

Per Portion

Grain 0.6
Meat Alternative 0.2
Milk Alternative 0.3
Vegetables 0.2

Energy sources

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