Double Chocolate Cupcakes with Lentils

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


  • 1 ¾ cups (435 ml) all-purpose flour
  • 1 cup (250 ml) packed brown sugar
  • ¾ cup (185 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 (optional)


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


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