Chocolate Beet Mini-Cakes

Directions

1. 1
   Preheat the oven to 325 degrees F and line an 18-muffin tin with foil cups.
2. 2
   Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another.
3. 3
   Gradually mix the dry ingredients into the egg mixture.
4. 4
   Fill each muffin cup half full with the mixture.
5. 5
   Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin.
6. 6
   Cool before serving.
7. 7
   Muffins will keep for 2 days in an airtight container at room temperature.
8. 8
   From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.