Chocolate Cupcakes

Name: Chocolate Cupcakes
Ingredients: 2 large eggs; ½ cup (125 mL) canola oil; 1 cup (250 mL) rinsed and drained canned white beans or brown lentils (half a 19 oz/540 mL can); 1 cup (250 mL) rinsed and drained canned white beans or brown lentils (half a 19 oz/540 mL can); 1 tsp (5 mL) instant coffee dissolved in 1 cup (250 mL) water; 1 tsp (5 mL) instant coffee dissolved in 1 cup (250 mL) water; 2 tsp (10 mL) vanilla; 1 cup (250 mL) milk; 1 cup (250 mL) packed brown sugar; 1¾ cups (435 mL) all-purpose flour; ¼ tsp (1 mL) salt; 1 tsp (5 mL) baking soda; 1 tsp (5 mL) baking powder; ¾ cup (185 mL) unsweetened cocoa powder

Preparation info

Makes
2 dozen
cupcakes

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Yes, chocolate cupcakes work well as delicious little Trojan horses for nutrient-dense beans. No one will suspect a thing. Coffee makes a deeper, more intensely flavoured chocolate cake; if you’re worried about caffeine, decaf is fine. Or swap it with a cup of orange juice or milk. If it’s a whole cake you’re after, bake the batter in two 9-inch round cake pans for 30 minutes.

Ingredients

Cake
Vegetarian

Ingredients

Method