For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with liners, or spray with nonstick baking spray.
Add the roasted beets and oil into a blender
or food processor
. Turn to the highest setting and puree until the mixture becomes a thick liquid. Add the buttermilk, butter, almond extract, vanilla extract and eggs and pulse to combine.
In a separate bowl, whisk
the flour, sugar, cocoa, baking powder, baking soda and salt together until well incorporated.
Add the dry mixture to the wet mixture and pulse
until there are no lumps and the two are combined. Spoon the batter
into the prepared cupcake pan and place into the oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove from the oven and cool completely in the pan on a rack.
For the frosting: With an electric mixer
on high speed, beat the cream cheese
in a medium bowl until very smooth, 2 to 3 minutes. On low speed, beat in the confectioners' sugar, sour cream, and some of the orange zest until blended, 1 to 2 minutes.
Frost each cupcake with about 2 tablespoons of the frosting and garnish
with pecans, coconut, and reserved orange zest