Cappuccino Cupcakes

30 minutes Prep: 10 minutes Cook: 20 minutes

170 calories per serving view nutrition facts

18 servings suggest servings

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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.

Nutrition Facts

Serving Size 49g

Amount per Serving

Calories 170 26% of calories from fat