• Heat the oven to 350. Place the beets on a rimmed baking sheet and roast until tender, about 1 hour. Remove and let cool. Peel the beets and coarsely chop.
• Place the chopped beets in the large bowl of a large food processor fitted with the blade attachment. Process until chunky, stopping to scrape down the sides of the bowl with a rubber spatula. With the food processor running, add the oil and continue processing until very smooth. Add 1/2 cup buttermilk and eggs. Puree until smooth.
• Add the flour, sugar, cocoa, baking powder, baking soda, and salt. Pulse until well-combined. (If you have a large food processor you can continue in the processor, if not, sift the dry ingredients in a large bowl and add the wet ingredients from the food processor to the dry and stir until combined by hand. Don't be blaming me when your beet dribbles onto your kitchen counter if your processor isn't big enough.)

For mini cupcakes:

• Line the tin with cupcake liners. Using a ice cream scoop, a spoon, or a liquid measuring cup, fill the liners no more than 2/3 full. (This is important!!) Transfer to the oven and bake until firm, about 10 minutes. Remove to a rack to cool.
  
• Meanwhile, to prepare the frosting, in the bowl of a mixer fitted with the paddle or beater attachment, cream the cream cheese and butter on medium speed until smooth. Sift over the confectioners’ sugar. Beat until light and fluffy. Beat in the vanilla. If too stiff, add the 2 tablespoons buttermilk, 1 teaspoon at a time, to achieve the correct consistency. Transfer the frosting to a piping bag. Top with a kiss of frosting. Sprinkle with optional pecans. Serve within 2-3 days.