Chocolate Beet Cupcakes

3/4 cup semisweet chocolate morsels
1/4 cup butter, softened PLUS
3/4 cup butter, softened
1-1/2 cup brown sugar
3 large eggs
2 cans (15 oz each) beets, PLUS 1/4 cup of reserved liquid
1 tsp vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 tsp salt
Pinch of cayenne powder
2 cups Crimson Fire!, grated
frosting

Preheat oven to 375° F.

In a microwave, melt the chocolate and ¼ cup butter; stir until smooth.

Purée beets and the 1/4 cup reserved liquid. Stir the beets into the chocolate mixture. Set aside.

In a large mixing bowl, cream the remaining 3/4 cup butter and the sugar until light and fluffy. Beat in eggs until fluffy.

Add the vanilla and beet mixture to the egg mixture, beating well. Mixture will appear separated.

Combine dry ingredients and gradually add to creamed mixture until thoroughly mixed.

Stir cheese into batter.

Line a cupcake pan. Spoon batter into cupcake liners, filling about 3/4 full.

Bake for about 20 minutes. Cool on wire rack. Frost as desired.

Makes about 2-3 dozen.