These delectable cupcakes hide a secret nutritious ingredient: lentils! Shh…they’ll never know!
Ingredients
For the cupcakes:
- 1 ¾ cups (425 mL) all-purpose flour
- ¾ cup (175 mL) cocoa powder
- 1 cup (250 mL) packed brown sugar
- 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
- ½ cup (125 mL) oil (canola or sunflower)
- 2 eggs
- 1 ½ cups (375 mL) milk
- 2 tsp (10 mL) vanilla extract
- 1 tsp (5 mL) instant coffee (optional)
For the chocolate frosting:
- 1 cup (250 mL) butter, softened
- 3 ½ cups (875 mL) icing sugar
- ½ cup + 2 tbsp (155 mL) cocoa powder
- ¼ cup (60 mL) milk
- 2 tsp (10 mL) vanilla extract
Preparation
- Preheat oven to 350°F (180°C). Line two 12-cup muffin pans with 24 cupcake liners and set aside.
- In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt; set aside.
- In a food processor, pulse the drained lentils, oil, and eggs until well blended.
- Add the milk, vanilla extract, and instant coffee (if using) and pulse until smooth.
- Add the mixture to the dry ingredients and mix until combined.
- Divide the batter among the paper-lined muffin pans, filling them about ¾ full.
- Bake for 15 to 18 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean.
- Let the cupcakes cool completely before frosting.
Chocolate frosting:
- To make the frosting, beat the butter and icing sugar until combined.
- Gradually add the cocoa powder, milk, and vanilla extract then continue to mix until desired consistency is reached.
- Place the icing in a piping bag fitted with a decorating tip of your choice. Swirl the frosting on top of the cooled cupcakes.
Note: Leftover cupcakes can be stored in an airtight container for up to four days.