• Preheat oven to 325.
• Drain and rinse beans in a strainer. Make sure they're completely dry!
• Put beans, 3 of the eggs, vanilla, and salt into blender or food processor.
• Blend on high until completely liquified.
• Whisk together baking soda and baking powder and set aside.
• Beat butter and/or oil with agave or honey until light and fluffy with a hand-mixer.
• Add remaining two eggs, beat each one for about a minute.
• Pour bean batter into egg mixture and mix with hand-mixer.
• Stir in dry baking soda and powder mixture and beat the batter on high for one minute, until smooth.
• Pour into cupcake tins almost to the top and bake for 25-30 minutes.

For coconut frosting:

• Put the can of coconut milk and mixing bowl in the fridge overnight.
• Set beaters in freezer for a few minutes before you begin. (great trick!)
• Open can and remove all the solid coconut cream.
• Mix cream in chilled bowl, with chilled beaters until fluffy.
• Mix in powdered sugar and/or any other flavoring
• Use right away or cover and keep in the refrigerator for up to 4 days.