Preheat oven to 350 degrees F. Line two muffin tins with 12 paper cups.

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.

Transfer lentils to a blender or food processor and blend until smooth. Set aside.

In a bowl, combined both flours, cacao powder, coffee, baking soda, baking powder and salt.

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.

Add wet ingredients to dry ingredients and mix until fully combined.

Divide the batter evenly between the 12 cupcakes.

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.

In the meantime, make the frosting.

Add the avocado, cocoa powder, maple syrup, vanilla and process until smooth.

Let frosting chill in the refrigerator until cupcakes are done baking and cooling.

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.