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?
CHOCOLATE LENTIL CUPCAKES
- 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
- Bring the lentils and water to a boil, then low the heat and let simmer for 10 minutes.
- Preheat oven to 350F.
- Puree the lentils in a food processor.
- Add in the eggs and vanilla and puree.
- Add sugars, cocoa, baking soda, baking power, and salt. Puree until smooth.
- 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.