Would you believe that these chocolatey rich cupcakes are made with lentils and avocado?! It sounds crazy, but it’s true! These Chocolate Lentil Cupcakes are frosted with Chocolate Avocado Frosting making them totally healthy and incredibly scrumptious!!
Seriously though, these cupcakes are soooooo yummy. They’re deliciously cakey, perfectly sweet and super chocolatey. The lentils add protein without effecting the flavor and the avocado makes the creamiest, most delicious frosting. Together, they make a decadent dessert that anyone would love!
If you try them out, let me know what you think! Drop a comment, rate my recipe and make sure to tag @bunnysbite on your Instagram and Facebook photos!
Chocolate Lentil Cupcakes with Chocolate Avocado Frosting (V/GF)
These chocolate cupcakes are hands down the BEST way to get some protein in! They have a deep chocolate flavor and a moist, cakey texture. Topped with creamy chocolate avocado frosting, they make a hell of a guilt-free dessert!
Ingredients
Cupcakes
- 1/2 cup red lentils
- 1 cup gluten-free all purpose flour
- 1 cup almond flour
- 1/2 cup unsweetened cacao powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp instant coffee
- 1/2 tsp salt
- 1 cup coconut sugar
- 2/3 cup coconut oil
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
Frosting
- 2 ripe medium avocados
- 1/2 cup unsweetened cocoa powder
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350 degrees F. Line two muffin tins with 12 paper cups.
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Cover red lentils with 1 cup of water and let simmer over medium heat until water is absorbed and lentils are tender, about 8-10 minutes.
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Transfer lentils to a blender or food processor and blend until smooth. Set aside.
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In a bowl, combined both flours, cacao powder, coffee, baking soda, baking powder and salt.
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In a separate bowl, thoroughly combined coconut sugar and coconut oil. Then add applesauce, vanilla and 3/4 cup of the red lentil puree. Whisk together well.
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Add wet ingredients to dry ingredients and mix until fully combined.
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Divide the batter evenly between the 12 cupcakes.
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Bake for 18-25 minutes, or until a toothpick inserted comes out clean. Remove from the oven, and after a few minutes, move cupcakes to a cooling rack.
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In the meantime, make the frosting.
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Add the avocado, cocoa powder, maple syrup, vanilla and process until smooth.
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Let frosting chill in the refrigerator until cupcakes are done baking and cooling.
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Frost the cooled cupcakes and enjoy! Store leftover cupcakes in an airtight container at room temperature for a few days and store leftover frosting covered in the refrigerator for up to 5 days.
Recipe Notes
Frost as you go! They are easier to store if you don't frost them all at once.
Like this recipe, make sure you check out my Red Wine Cupcakes, Chocolate Peanut Butter Cupcakes and my Raspberry Mojito Cupcakes!
