Double Chocolate Cupcakes with Lentils –

Double Chocolate Cupcakes with Lentils

  By lentilsorg    

July 13, 2015

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  • Prep: 20 Minutes
  • Cook: 25 Minutes
  • 20 Minutes

    25 Minutes

    45 Minutes

  • Yields: 18


  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.


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


Nutrition Facts

Serving Size1 cupcake
Sodium150 mg
Potassium141 mg
Protein4 g
Cholesterol20 mg
Sugar14 g
Total Fat7 g
Saturated Fat1 g
Total Carbohydrates26 g
Dietary Fiber2 g