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Lentils.org

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Double Chocolate Cupcakes with Lentils

Prep Time: 20 Minutes

Total Time: 45 Minutes

Servings: 18

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 ¾ cups (425 mL) all-purpose flour
  • 1 cup (250 mL) packed brown sugar
  • ¾ cup (175 mL) cocoa
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • ¼ tsp (1 mL) salt
  • 1 cup (250 mL) canned lentils, rinsed and drained (half of 1-19 oz/540 mL can)
  • ½ cup (125 mL) canola oil
  • 2 large eggs
  • 1 ½ cups (375 mL) milk
  • 2 tsp (10 mL) vanilla extract
  • 1 tsp (5 mL) instant coffee

Directions

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, whisk together flour, brown sugar, cocoa, baking powder, baking soda, and salt, breaking up any lumps of brown sugar and cocoa.
  3. In a bowl of a food processor, pulse lentils, oil, and eggs until well blended; add milk, vanilla, and instant coffee and pulse until smooth. Add to dry ingredients and whisk until combined.
  4. Divide batter among paper-lined muffin tins, filling them about ¾ full. Bake for 25 minutes, until tops are springy to touch. Tip them a bit in their pans to let the steam escape and help them cool. Cool completely before frosting with your choice of frosting.

Nutritional Information

  • Serving Size: 1 cupcake
  • Per serving:
  • Calories 180
  • Total Fat 7 g
  • Saturated Fat 1 g
  • Cholesterol 20 mg
  • Carbohydrates 26 g
  • Dietary Fibre 2 g
  • Sugar 14 g
  • Protein 4 g
  • Sodium 150 mg
  • Potassium 141 mg
  • Folate 38 mcg

Tags

www.lentils.org