Preheat the oven 180˚C. Line a 12-hole cupcake tray with paper cases
Place the beetroot into the bowl of a food processor, add the juice and applesauce, process until completely smooth.
Pour into a mixing bowl and add the cake mix. Stir well to combine.
Divide the mixture evenly between the paper cases and bake for 15 to 18 minutes or until a skewer inserted into the centre comes out clean.
Place on a wire rack to cool completely before icing.
Using an electric mixer cream the cream cheese, sugar and vanilla
Fold in the melted chocolate.
Place the mixture into the fridge for 30 minutes to firm slightly.
This delectable icing can be piped or spread over 12 cupcakes.