Remove roots and tops of beets. Wrap each beet tightly in foil. Roast at 400 F for 1 hour. Let cool. Remove the skin (which comes off easily just by rubbing with your fingers). Cut the beets into quarters and place in a blender or food processor to puree. For scant 2 cups of beet puree, you'll need about 2 small bunches of beets.

Preheat oven to 375 F. Line muffin tins with paper liners, or spray tins with oil if you're not using papers.

Melt chocolate and ¼ cup (4 TBS) butter over a double boiler (or in microwave 30 seconds at a time). Set aside to cool.

Cream together ¾ cup (12 TBS) butter with brown sugar in a large bowl. Add eggs one at a time and mix well after each addition. Beat in chocolate/butter, beets, and vanilla. It’s okay if it looks clumpy.

In a separate bowl, combine flour, baking soda, and salt. Stir flour mixture into the batter and mix well.

Divide into prepared muffin tins (should make 18 standard sized cupcakes). Bake for 15-20 minutes, or until toothpick comes out clean. Cool the cupcakes in the pan, on the counter for 5 minutes. Remove cupcakes to a wire rack to cool completely.

Beat cream cheese, butter, and vanilla extract. Reduce to low speed and gradually mix in confectioner’s sugar. When it is all incorporated, return to medium speed and beat for 5 more minutes.

Frost cupcakes once they are cool.