1. Preheat oven to 375º F. Line muffin pan with cupcake liners.
2. In a large bowl sift flour, cocoa, baking powder, and salt. Add cane sugar.
3. In another bowl, or in a stand mixer beat the oil, eggs, sugar and vanilla. Mix well.
4. Add beet mixture and mix well.
5. Add dry ingredients to wet mixture and mix just to combine.
6. Fill cupcake liners until almost full.
7. Bake in the pre heated oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool for 5 minutes, then remove from pan to wire rack to cool.

Frosting:

1. In a stand mixer beat the butter with the icing sugar, vanilla and a pinch of salt until smooth.
2. Add the mascarpone and beat at high speed just until smooth; do not overbeat.
3. Fill a piping bag that has the star tip with the mascarpone cream and pipe the cupcakes starting from the outer edge.