Beet and Kale Chocolate Cupcakes

Preheat oven to 375ºF. Place beets in a baking dish and roast for 1 hour, or until you can pierce them with a knife of fork. Reduce heat in oven to 350ºF. Line a muffin tin with liners or grease with nonstick cooking spray.

Once 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 until mixed. Add eggs and vanilla and beat. Once mixed, add the beet and kale puree, stir with a wooden spoon to combine.

In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Add 1/2 of the dry mixture to the beet mixture and stir to mix. Add 1 cup of milk and mix. Add 1/4 more dry mixture and stir. Add remaining milk and mix. Add the remaining dry mixture and stir to combine, careful not to overmix.
Fill the muffin cavities about 2/3 – 3/4 the way full with batter.

Bake for about 18 minutes, or until a toothpick inserted comes out clean. Let cool completely. Once cooled, frost with your favorite frosting and garnish with chocolate shavings.

Recipe inspired by Joy the Baker.