Beet-Chocolate Cupcakes with Cocoa Mascarpone Frosting

You don't like beets. I get it. But these cupcakes were SO good and you can't taste the beets. So if you don't make them, you're only hurting yourself.  Also, the cherries on top are for 1) I feel like everything is better with a cherry on top. (obviously at least one other person agrees with me or there wouldn't be that saying) 2) I made these for the 4th of July so I needed a splash of color

Ingredients: 

3-4 large beets

1 cup butter, softened

2 ounces semi-sweet chocolate  

1 1/2 cups muscovado sugar

3 large eggs

1 teaspoon vanilla  

1 1/2 cups flour blend: 2:1:1 brown rice flour, tapioca flour, and potato starch, respectively (also whole wheat pastry flour would work!) 

1/2 cup cocoa powder  

2 teaspoons baking soda  

1/4 teaspoon salt  

recipe for cocoa mascarpone:  (Note: this recipe calls for powdered sugar, which is a little too sweet for me (ok, let's be honest, for my husband) so I grind turbinado sugar in the food processor and it's still delicious!

 http://www.sproutedkitchen.com/home/2014/3/26/chocolate-cupcakes-with-cocoa-mascarpone-frosting.html 

For baking instructions follow this recipe: (The only thing I deviated from was the flour, which I mentioned above)

http://naturallyella.com/2014/06/01/chocolate-beet-cupcakes-with-chocolate-mascarpone-frosting/