1. Preheat oven to 375 degrees F. Line a muffin tin with cupcake papers.
2. Whisk together the almond milk and lemon juice and let sit for 5 minutes. Add sugar, Splenda, oil, vanilla, and 1/2 cup beets. Beat until foamy.
3. Sift in flour. Add 1/2 cup cocoa powder, baking soda, baking powder and salt, mixing as you go. Mix until mostly smooth.
4. Fill tins 3/4 full with batter. Bake 22-25 minutes, until toothpick in the center comes out with a fine crumb. Cool completely and dust with remaining cocoa powder.