Double Chocolate Cupcakes with Lentils

Directions

1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together flour, brown sugar, cocoa, baking powder, baking soda, and salt, breaking up any lumps of brown sugar and cocoa.
3. In a bowl of a food processor, pulse lentils, oil, and eggs until well blended; add milk, vanilla, and instant coffee and pulse until smooth. Add to dry ingredients and whisk until combined.
4. Divide batter among paper-lined muffin tins, filling them about ¾ full. Bake for 25 minutes, until tops are springy to touch. Tip them a bit in their pans to let the steam escape and help them cool. Cool completely before frosting with your choice of frosting.