Cappuccino Cupcakes

2 cups flour, all-purpose
1 1/2 cups sugar
1/2 cup cocoa powder unsweetened
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup prune puree
1/4 cup vegetable oil
2 large eggs
1/4 cup instant coffee, expresso instant, dissolve in 1/2 cup water
2 teaspoons vanilla extract
1 1/2 cups whipped topping, prepared thawed
1 x cocoa powder unsweetened, for dusting

Heat oven to 350°. Lightly coat 18 standard-size muffin-pan cups with nonstick
cooking spray. Whisk together flour, sugar, cocoa powder, baking soda and
salt in small bowl. Stir together prune puree, oil, eggs, dissolved espresso and
vanilla in large bowl. Stir in flour mixture until blended. Spoon batter envenly into prepared muffin cups, filling each
cup about halfway full.

Bake in 350° oven 17-20 minutes or until tops spring back when
lightly touched. Cool cupcakes in pan for 3 minutes. Turn out onto wire rack to cool completely. Just before serving, frost each cupcake with a tablespoonful of
whipped topping.

Dust with cocoa powder through fine-mesh sieve.