Do you want to \”have your cake and eat it too\”? Well, NOW, you can have the cupcake (a bit healthier twist), and eat it too!!! Look at these devil\’s food cupcakes I found on myfitnesspal!! Don\’t worry… beets and chocolate pair extremely well together!

Ingredients

For the cupcakes

• 1 medium (5-ounce/142g) beet
• 1/2 cup, plus 2 tablespoons (80g) whole-wheat pastry flour
• 1/2 cup (50g) almond flour
• 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup (158ml) buttermilk
• 1/2 cup (70g) coconut sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 ounces (43g) dark chocolate, finely chopped

For the frosting

• 3/4 cup (65g) unsweetened cocoa powder
• 1/2 cup (118ml) maple syrup
• 1 1/2 teaspoons vanilla extract
• 1/4 cup melted coconut oil or unsalted butter

Directions

Preheat the oven to 350°F (177°C). Line a 12-well muffin tin with cupcake liners and coat with cooking spray.

Cook the beet by steaming it in a steamer basket until a fork easily pierces the flesh, and the beet slides off the fork (about 30 minutes). Here\’s an alternative way to cook the beets – prick the beet a few times with a fork, wrap it tightly in parchment paper, and microwave on high until tender (approx. 6–8 minutes), depending on the power of the microwave. When the beet is cool enough to handle, slide the skins off and grate the beet on the small holes of a box grater. You will need about 1/2 cup, plus 1 tablespoon of shredded beet. Set aside.

In a medium bowl, sift together the whole-wheat pastry flour, almond flour, cocoa powder, baking powder and salt, set aside. In another medium bowl, whisk the buttermilk, coconut sugar, eggs and vanilla until combined. Add the buttermilk mixture to the flour mixture and stir to combine. Fold in the grated beets and chocolate.

Spoon the mixture into the cupcake liners, dividing portions equally. Bake until a toothpick comes out clean when inserted in the center of a cupcake (approx. 20–25 minutes). Transfer cupcakes to a cooling rack and let cool completely.

To make the frosting, sift the cocoa powder into a medium bowl. Gradually whisk in the maple syrup and vanilla. Add the butter and whisk until smooth. Spread the frosting on the tops of the cupcakes and serve. Store the leftover cupcakes in an airtight container in the refrigerator for up to five days.