Using lentils in the cupcakes provides a healthier option for dessert, and cooking it in the EGG enhances the delicious flavor.
Recipe adapted from Lentils. For more information about Lentils, visit Lentils.ca.
Set the EGG for indirect cooking at 350°F/177°C.
In a large bowl, whisk together the flour, brown sugar, cocoa, baking powder, baking soda and salt, breaking up any lumps of brown sugar and cocoa.
In the bowl of a food processor, pulse the beans, oil, and eggs until well blended; add the milk, vanilla, and instant coffee and pulse until smooth. Add to the dry ingredients and whisk until combined.
Divide the batter among paper-lined muffin tins, filling them about ¾ full. Bake for 25 minutes, until the tops are springy to the 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 frostings.
Makes 18 cupcakes