Yield: 18 Servings
|2 cups||All-purpose flour|
|½ cup||Unsweetened cocoa powder|
|1 teaspoon||Baking soda|
|½ cup||Prune puree|
|¼ cup||Vegetable oil|
|¼ cup||Instant espresso powder, dissolve in, 1/2 cup water|
|1½ cup||Frozen whipped topping, thawed|
|\N \N||Unsweetened cocoa powder, 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.
Recipe by: Family Circle - 6/24/97 Posted to MC-Recipe Digest V1 #629 by The Taillons <taillon@...> on May 31, 1997