Chocolate Lentil Cupcakes: V2


I made these chocolate lentil cupcakes a little while ago, and while they were good, they definitely needed some tinkering. I had some ingredients to use up and thought I’d give them another go. They turned out better than the previous attempt, but a little bit dry; I think that I may have undercooked the lentils compared to last time though. Third time’s a charm? 



  • ½ cup split red lentils (uncooked)
  • 1.5 cups water
  • 2 eggs
  • 2 tsp. vanilla
  • 85g melted butter, unsalted
  • 2 tbsp. almond milk
  • ¼ cup packed brown sugar
  • ¼ cup granulated sugar
  • ½ cup cocoa
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. salt


  1. Bring the lentils and water to a boil, then low the heat and let simmer for 10 minutes.
  2. Preheat oven to 350F.
  3. Puree the lentils in a food processor.
  4. Add in the eggs and vanilla and puree.
  5. Add sugars, cocoa, baking soda, baking power, and salt. Puree until smooth.
  6. Fill liners 2/3 – ¾ full – I used a measuring cup to pour the batter- and bake for ~15 minutes, until a toothpick comes out clean.


  • Again, I did not cook these lentils well. For a vegetarian who eats lentils quite frequently, I suck at this! In fairness, I typically cook all my lentils in a pressure cooker. Anyways, I had a bunch of extra water, which I don’t think you’re supposed to? 
  • Last time I didn’t add any milk because the batter was so runny, and this time I had to. Use your judgement. 
  • I cut down the baking powder, but the tops were still a bit cracked. I think I’ll eliminate the baking powder entirely next time. 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s