Wash beet and remove the greens and long stringy tip.

Place into a small sauce pan and cover with water.

Boil over medium heat until a fork can be inserted without resistance.

Remove from pan and allow to cool to room temperature.

Once beet has cooled, rub the outside with a paper towel to remove the skin.

Puree in a blender or processor and measure 1/2 cup puree.

Preheat oven to 375 degrees.

Using a hand mixer; beat the sugar, beet puree, melted coconut oil and vanilla paste until combined.

Add the buttermilk and egg. Mix.

In a separate bowl combine the dry ingredients. (flour, cocoa, baking soda, baking powder and salt)

Gradually incorporate the dry ingredients with the wet while mixing.

Fill cupcake liners 3/4 full with batter.

Bake cupcakes for approximately 20 minutes or until a toothpick can be inserted and comes out clean.

Remove cupcakes from pan and allow to cool completely.

Mix together Nutella, powdered sugar and hot water until completely smooth.

Once the cupcakes have cooled, drizzle or smear the glaze over the tops.