Cocoa Lentil Cupcakes

Course: Desserts
Difficulty: Easy
Pulse Type: Lentils
Specialty Diet: Vegetarian
Nutrition: 300 calories or less
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 cupcakes


  • lentil purée (recipe follows)
  • 1 1/2 cups sugar organic granulated
  • 1 cups safflower oil organic
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups flour whole wheat pastry
  • 1/4 cups cocoa powder unsweetend
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Lentil Puree

  • 3/4 cup lentils
  • 2 cups water


  1. Preheat oven to 350. Line muffin pan with cupcake liners or grease with cooking oil spray. For the lentil puree bring the lentils and water to a boil. Cover and simmer for 7 to 9 minutes. Drain, reserving the liquid. Add 1/4 c. of the liquid back into the lentils. Puree in a blender or food processor; set aside. Beat the sugar, oil, and eggs together for 2 minutes. Add the lentil puree and vanilla to the creamed mixture. Mix for 1 minute. Sift the dry ingredients, add to the batter, and beat for 2 minutes on high speed. Pour into prepared cupcake pan and bak for 15-20 minutes or until top springs back when touched lightly (or toothpick inserted comes out clean). Remove from oven and place on cooling racks. Cool completely. Frost with your favorite icing.