Chocolate lentil cupcakes - Canada Agriculture and Food Museum

Ingredients

• 1 ¾ cups (425 mL) all-purpose flour
• ¾ cup (175 mL) cocoa powder
• 1 cup (250 mL) packed brown sugar
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• ¼ tsp (1 mL) salt
• 1 cup (250 mL) canned lentils, rinsed and drained
• ½ cup (125 mL) oil (canola or sunflower)
• 2 eggs
• 1 ½ cups (375 mL) milk
• 2 tsp (10 mL) vanilla extract
• 1 tsp (5 mL) instant coffee (optional)
• 1 cup (250 mL) butter, softened
• 3 ½ cups (875 mL) icing sugar
• ½ cup + 2 tbsp (155 mL) cocoa powder
• ¼ cup (60 mL) milk