A fun project for a rainy afternoon. I found the cute mini flower pots on Amazon, but garden centres and craft shops also sometimes have suitable pots. We're also used tiny metal buckets, which look great too. 

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• Heat oven to 180°C/160°C fan. Lightly oil inside 10 mini terracotta pots (approx. 7cm height and diameter) with vegetable oil and place on a baking tray. Place a disc of baking paper in the bottom of each. Or line one muffin tin with 10 cases.
• Mix the sugar, oil, eggs and yoghurt in a large bowl and combine the flour and cocoa in a second bowl.
• Remove the beetroot stalk and grate it using the largest holes on the grater.
• Tip the flour, chocolate and beetroot into the egg mixture and stir until just combined. Spoon mixture into each pot to about 2/3 full. (Or into muffin cases.)
• Bake for 20 – 25 minutes until the muffins are well risen and a skewer poked into the centre comes out clean.
• Cool on a wire rack. While they are cooling, beat the icing ingredients together until light and fluffy. Place the Oreos in a plastic bag and bash them into crumbs.
• Trim any muffins that have risen above the level of the pot and top each muffin with a layer of chocolate buttercream to reach just below the rim of the pot. Sprinkle with a layer of crushed Oreo biscuits. Top with a sprig of mint or some edible flowers.