1. Melt butter and chocolate in a large saucepan over low heat, stirring continuously. Remove from heat and stir in beetroot and sugar. Stir in eggs and buttermilk, and then sift over flour, cocoa and baking powder. Stir until combined.
2. Two thirds fill 12 x paper case lined muffin pans with the mixture and bake at 180°C for 18-20 minutes or until just cooked. Remove from pans and cool completely on a cooling rack before decorating.
3. For the frosting, beat cream cheese and butter with an electric mixer until light and creamy. Beat in icing sugar and lemon juice until smooth.
4. Spoon frosting into a large piping bag with a plain nozzle or a thick snaplock bag, snipping off the corner. Pipe icing in thick swirls onto cooled cupcakes, working from the outside in and finishing with a peak, to resemble a ghost. Pipe eyes and mouths onto the frosting to make ghoulish ghost faces!
TIPS / HANDY HINTS
Preparation Time: 20 minutes + cooling Cooking Time: 20 minutes
Tip: You will need about 1 large or 2 small-medium beetroot for this recipe. - To cheat, use pre-purchased chocolate mud cupcakes or muffins and simply make the icing yourself!