170ml (2/3 cup) maple syrup
125ml (½ cup) olive oil or coconut oil
225g (1 ½ cups) grated beetroot
2 tbsp milk
225g (1 ½ cups) wholemeal self-raising flour
½ tsp baking powder
30g (¼ cup) cocoa powder
Chocolate cream cheese icing
60g butter, softened
125g (½ cup) cream cheese, softened
40g (1/3 cup) cocoa powder or raw cacao powder
90g (¾ cup) icing sugar, sifted
1 tbsp milk
Preheat the oven to 170*C. Line a muffin tin with 15 paper or silicone cases.
In a large bowl, whisk together the eggs, maple syrup and oil. Stir in the beetroot and milk, then sift in the flour, baking powder and cocoa and stir until combined.
Divide the batter among the muffin cases and bake in the oven for 20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean. Leave in the tin for 5 minutes, before transferring to a wire rack to cool completely.
To make the chocolate cream cheese icing, use an electric mixer to beat the butter and cream cheese until well combined and smooth in consistency. Add the cocoa powder, icing sugar, and milk, and beat until light and fluffy. Spread over the top of the cooled cupcakes and serve. The cupcakes can be stored in an airtight container for freshness.