Recipe Name German Chocolate Mini Cupcakes Submitted by Guest Recipe Description Weight Watchers = 1 PointsPlus Value per Serving Diabetic Friendly Recipe Quantity 1 Quantity Unit Mini Muffin Pan Prep Time (minutes) 30 Cook Time (minutes) 20 Ready In (minutes) 50

German Chocolate Mini Cupcakes Ingredients Amount Measure Ingredient 3/4 cup Dried Black Bean 3 tablespoons Unsweetened Cocoa Powder 1/2 teaspoon Baking Powder, Gluten free 1/2 teaspoon Baking Soda, Gluten Free 3 tablespoons Eggs, White only 1 1/3 Usda default (100 gm - 4 oz) Coffee, brewed, espresso, restaurant-prepared, decaffeinated 1/2 teaspoon vanilla extract, imitation, no alcohol 1 1/8 cups Applesauce, canned, sweetened, without salt 1/3 cup skim milk 1 teaspoon lemon juice 1/2 cup splenda no-calorie sweetener 1/2 teaspoon salt Steps Sequence Step 1 Place 1/8 cup of Dried (uncooked) Black Beans into a coffee bean grinder at one time. Grind Black Beans into a fine powder to make "Flour" for this recipe. You will need 2/3 cup of Black Bean Flour for the recipe. 2 Preheat conventional oven to 350 degrees Fahrenheit. Meanwhile, coat muffin tin with fat-free baker''s spray and set aside. 3 Measure your 1/3 cup of Skim Milk in a glass 1 cup measuring cup, to that add the 1 teaspoon of fresh squeezed lemon juice. Let stand for at least five minutes. Sift together 2/3 Cup Black Bean Flour, baking powder, baking soda, cocoa powder and salt into a small mixing bowl. In a large mixing bowl, with an electric mixer on medium speed, beat together coffee, (soured) Skim Milk applesauce and Splenda until light and fluffy. Add egg whites and Vanilla, beat on medium speed for an additional 2 minutes or until well mixed. To this mixture add small amounts of cocoa powder and flour mixture, beat until just combined, scraping sides often. Spoon equal amounts of mixture into each opening in the prepared muffin tin. Bake for 12-15 minutes or until a toothpick pushed into the center of one of the cupcakes comes out clean. Cool cupcakes to room temperature. Coconut Pecan Frosting Ingredients Amount Measure Ingredient 1/3 cup coconut flakes, unsweetened 1/3 cup, chopped pecans 1/4 cup splenda, brown sugar 1/2 teaspoon vanilla extract, imitation, no alcohol 1/3 cup Fat free evaporated milk 1/8 teaspoon salt 2 teaspoons Cornstarch Steps Sequence Step 1 [NOTE: After you have baked your Coconut Flakes and Chopped Pecans in a 300-degree Fahrenheit conventional oven; reserve the remaining Coconut Flakes and Chopped Pecans, which you have not used for the Frosting Recipe, to be used for the topping.] 2 Whisk dry ingredients (except coconut and pecan) together in a small saucepan. Add evaporated milk and stir over medium heat until bubbly. Stir in vanilla, and 1/4 cup each coconut flakes and chopped pecans. Remove from heat and allow to cool to room temperature. Topping Ingredients Amount Measure Ingredient 1/8 cup, chopped pecans 1/8 cup coconut flakes, unsweetened Steps Sequence Step 1 Lower the temperature your conventional oven to 300 degrees Fahrenheit. On a small cookie sheet spread out coconut flakes and chopped pecans, separately and bake for 5-6 minutes or until lightly browned (toasted). 2 [NOTE: You have already reserved measures of 1/4 cup each Coconut Flakes and Chopped Pecans, which were held back for the Frosting Recipe.] 3 Top each frosted cupcake with a small amount each of your remaining “toasted” coconut flakes and chopped pecans.