Go Back
–+ servings
3.5 from 2 votes
Stuffed Vegan Red Velvet Cupcakes on a Cutting Board, with a Bite Taken Out of the Front Cupcake
Print
Cheesecake Stuffed Chocolate Chip Vegan Red Velvet Cupcakes
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
 
These vegan red velvet cupcakes are made with roasted beets, studded with rich chocolate chips, and stuffed with creamy vegan cashew cheese.
Course: Dessert
Cuisine: American
Servings: 18
Author: Alissa
Ingredients
For the Red Velvet Cupcakes
  • 3 medium beets
  • 1 ½ cups spelt flour could sub all-purpose
  • 1 cup sugar
  • ¾ cup cocoa powder
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup + 2 tbsp. unflavored soy or almond milk
  • ⅓ cup coconut oil or other neutral flavor vegetable oil
  • 2 tsp. vanilla extract
  • 1 ½ cups vegan chocolate chips
For the Cheesecake Filling
  • 1 cup raw cashews soaked in water 4-8 hours, rinsed and drained
  • 2 tbsp. agave or maple syrup
  • 2 tbsp. unflavored soy or almond milk
  • 1 tbsp. lemon juice
Instructions
Roast the Beets
  1. Preheat oven to 400º. Scrub and cut tops off of beats. Wrap loosely in foil and place in oven. Bake until easily pierced with fork, about 45 minutes.
  2. Remove from oven, unwrap and allow to cool.
Make the Cheesecake Filling
  1. While beets roast, place all cheesecake filling ingredients in food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed.
Make the Red Velvet Cupcakes
  1. Preheat oven to 350º. Line 18 muffin cups with papers.
  2. In medium bowl, stir together flour, sugar, cocoa, baking powder and salt. Set aside.
  3. Once beets have cooled, rub gently to remove outer skins. They should come off easily. Place beets in food processor bowl and blend until smooth.
  4. Add milk, oil and vanilla to food processor. Blend again until smooth. Add dry ingredient mixture in 3 or 4 increments, blending and scraping down sides of bowl between additions.
  5. Remove blade from food processor and stir in chocolate chips.
  6. Divide half of batter between muffin cups. Place a dollop of cheesecake filling in the center of each, then top with remaining batter.
  7. Bake until tops spring back when lightly touched, 18-20 minutes. Transfer to cooling rack and allow to cool completely before removing from tins.