Tangy, chocolatey cupcakes with creamy chocolate cream cheese frosting. The combination of the acid of yogurt with baking soda makes for a really tender crumb. Beetroot gives it a depth of flavour plus extra nutrition. There is a hint of it so if you hate beetroot with a passion, this recipe is not for you. I personally think beetroot and chocolate is a great combination. This is basically an adapted recipe from my beetroot red velvet cupcakes with more chocolate :)
These cupcakes are then frosted with chocolate cream cheese frosting. Instead of butter, I used olive oil buttery spread which has less saturated fat than butter. I have to admit this does not make the easiest frosting to work with since it is so soft however i think the taste and nutritional content more than makes up for it. However softened butter will work just as well in this recipe.
This frosting is like a combination of ermine frosting and cream cheese frosting as i find the flour pudding mixture in ermine frosting stabilises the frosting without tons of icing sugar.
I have also replaced most of the sugar with monk fruit extract which is my preferred sugar substitute since it has less of an unpleasant after taste (like stevia) however you can totally use sugar if you want.