Dirty Chocolate Cupcakes

Here's another of my favorite "dessert for breakfast" recipes! These chocolate muffins/cupcakes are filled with fiber-ful beets. Along with a bonus serving of veggies, you'll get compliments on the rich, moist flavor of these little guys!

Wet ingredients
2c boiled/roasted beets, rubbed of their skins and very soft (about 2 beets)
2 eggs
1/2c raw sugar
1t vanilla
1/4c coconut oil or butter
Mix very well with a hand mixer or in the food processor until light and fluffy

Add Dry stuff
2/3c each sorghum flour, rice flour, and tapioca flour (or 2c premixed GF baking mix or 1c wheat flour)
1/2 tsp xanthan gum (skip if using baking mix or wheat flour)
1/3c cocoa powder
2 t baking powder
1 t baking soda
1/2t salt
Mix together and add to beets, then add
1/2c chocolate chips
1 T to 1/2c water/almond milk to make the batter the consistency like cake mix.

Spoon into lined a cupcake pan (I like the little tiny bite-sized muffin pans). Fill cups generously (makes 12 normal sized cupcakes or 24 tiny ones)
Bake at 350 20-25 minutes until a toothpick comes out clean.  Don't overbake.

To make them cupcakes, top with a cocoa cream cheese frosting.  Note:  the red from the beets will bleed into the frosting if you make a normal white cream cheese frosting.  Just so you know - you might not care!