Step 1

Preheat the oven to 350F.

Step 2

In a microwave safe bowl, melt the butter and chocolate chips together in the microwave on high power for 30 second increments.

Step 3

Whisk the beet juice and eggs in a large bowl and add the sugar. Beat well.

Step 4

Add in the melted butter and chocolate.

Step 5

Mix in the almond flour, cocoa powder, coconut flour, baking powder, baking soda, and sea salt.

Step 6

Evenly divide the batter between 12 lined muffin cups in a muffin tin.

Step 7

Bake in the preheated oven for 20-25 minutes.

Step 8

Let the cupcakes cool on a wire rack completely before frosting.

Step 9

For the icing, mix together the cream cheese, butter, vanilla and agave.

Step 10

Beat well until light and fluffy.

Step 11

Ice the cupcakes as desired and serve.