Pre heat oven to 160°C.  

In a saucepan over low heat melt the coconut oil, chocolate chips and brown sugar until the sugar is fully dissolved, then remove from heat.  Stir into this the beetroot puree, vanilla extract, pinch of salt and each egg one at a time.  Sift in the cacao, flour and baking powder, mix through gently until not quite combined.  Stir in the milk until it is only just combined, without working the mixture too much.

Spoon into a 12 hole muffin tin and bake for 25 mins.  An inserted skewer should come out clean once cooked. Cool in tin for 5 minutes then on a wire rack.

For the mousse, place the chocolate and non-whipped cream in a saucepan over low heat and stir until the chocolate has dissolved.  Allow this to cool then gently fold through the whipped cream.  

Top each cupcake with mousse, a sprinkle of cocoa powder and some coconut.