Cappuccino Cupcakes Recipe

• 2 c. All-purpose flour
• 1 1/2 c. Sugar
• 1/2 c. Unsweetened cocoa pwdr
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1/2 c. Prune puree
• 1/4 c. Vegetable oil
• 2 x Large eggs
• 1/4 c. Instant espresso pwdr, dissolve in, 1/2 c. water
• 2 tsp Vanilla
• 1 1/2 c. Frzn whipped topping, thawed Unsweetened cocoa pwdr, for dusting

1. Heat oven to 350 .
2. Lightly coat 18 standard-size muffin-pan c. with nonstick cooking spray.
3. Whisk together flour, sugar, cocoa pwdr, baking soda and salt in small bowl.
4. Stir together prune puree, oil, Large eggs, dissolved espresso and vanilla in large bowl.
5. Stir in flour mix till blended.
6. Spoon batter envenly into prepared muffin c., filling each c. about halfway full.
7. Bake in 350 oven 17-20 min or possibly till tops spring back when lightly touched.
8. Cold cupcakes in pan for 3 min.
9. Turn out onto wire rack to cold completely.
10. Just before serving, frost each cupcake with a tablespoonful of whipped topping.
11. Dust with cocoa pwdr through fine=mesh sieve.

allpurpose, sugar, cocoa pwdr, baking soda, salt, puree, vegetable oil, eggs, espresso pwdr, vanilla, whipped topping

Taken from cookeatshare.com/recipes/cappuccino-cupcakes-99336 (may not work)