Last updated : Thursday, March 25, 2010

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Healthy Chocolate Cupcakes

Bobby Marro Photography

Many people are under the impression that chocolate is automatically bad for you. Fortunately, that is completely false! iMag went to the author of  The 10 Things You Need to Eat, Chef Dave Lieberman, for his nutritious chocolate cupcake recipe! 

Beet Mash Chocolate Cupcakes (or Cake) with Beet Frosting

Why it's good for you: Beets are highly nutritious and heart healthy. These root vegetables are high in dietary fiber, foliate, potassium, vitamin C, iron and magnesium. They have been proven to protect against coronary artery disease, colon cancer, and stroke.

Ingredients:

Makes 12-15 servings

For the cupcakes:

1, 14.5 oz. Can Del Monte® Sliced Beets, drained (Dave's pick for a lot more quality and nutritional value, without sacrificing taste)
2 Sticks unsalted butter, melted
1/2 Cup vegetable oil
2 1/2 Cups granulated sugar
3 Eggs
1/2 Cup warm water
1 1/2 Cups all-purpose flour
3/4 Cup sweetened cocoa
2 Teaspoons baking powder
1/2 Teaspoon salt

For the icing:

2 Sticks unsalted butter
1/2 Can of Del Monte® Sliced Beets, drained (Dave's pick for a lot more quality and nutritional value, without sacrificing taste)
1 Pound confectioners sugar

Directions for Cupcakes or Cake:

- Preheat the oven to 350 degrees for cupcakes or 325 degrees for cake. 

- In a small bowl, mash the drained can of beets finely with a potato masher and set aside.

- In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water.

- In a separate bowl, whisk together the dry ingredients until thoroughly combined. Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mix well.

- For Cupcakes: Pour the batter into greased cupcake tins. Bake for about 15-20 minutes, until set but moist. (Or until toothpick inserted in the center comes out clean).

- For Cake: Pour the batter into a greased 10-inch bundt pan. Bake for about 70 minutes, until set but moist. Let cool, and turn out onto a large serving plate.

Directions for Icing:

- Mash the 1/2 can of beets finely with a potato masher. 

- Melt one stick of butter in a saucepan and add mashed beets. 

- Simmer on very low heat for five minutes. 

- Meanwhile, cream the second stick of butter with a mixer in a bowl. Mix in the melted butter and beet mixture until fully incorporated. Gradually beat in the confectioners sugar.

- Ice the cupcakes with a thick layer of icing.

Recipe courtesy of: Dave Lieberman and Del Monte's "Value without Sacrifice" Campaign.

Fore more great recipes check out iMag's Food Page.

Dave Lieberman is a chef, author and TV host. He has published a number of cookbooks including: "Young and Hungry: More than 100 Recipes for Cooking Fresh and Affordable Food for Everyone in 2005" and "Dave's Dinners: A Fresh Approach to Home-Cooked Meals in 2006." Dave’s most recent cookbook, "THE 10 THINGS YOU NEED TO EAT: And More Than 100 Easy and Delicious Ways to Prepare Them," currently appears on The New York Times bestseller list. He is the host of the Food Network’s "Good Deal with Dave Lieberman" and "Dave Does," the Food Network’s first web-based series. Dave is also an avid food and travel photographer and he incorporates his photos into his Web site and blog www.davecooks.net.

 

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