These are best enjoyed the same day as they are baked, but don't worry, you shouldn't have any trouble finishing them off, especially if you have any hungry kindergartners around.
3/4cupraw cane sugar
3/4cupbeet puréeabout 4 small
Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted. Stir often during the melting process. Stir until smooth and set aside to cool slightly.
Whisk together flour, baking powder, baking soda and salt.
In the bowl of a stand mixer, using the paddle attachment, beat remaining butter and sugar together until well combined. Scrape down the sides often. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
Remove paddle attachment, and using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
Use a spatula or piping bag to frost cupcakes with Maple Cream Cheese Frosting (recipe below). Just before serving, top with desired 'extra' decoration; mine are capped with simple orange or brown Smarties for Halloween. Enjoy!