Recipe By : Family Circle - 6/24/97
Serving Size : 18 Preparation Time :0:10
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c All-purpose flour
1 1/2 c Sugar
1/2 c Unsweetened cocoa powder
1 ts Baking soda
1/2 ts Salt
1/2 c Butter or prune puree
1/4 c Vegetable oil
2 Eggs
1/4 c Instant espresso powder, dissolve in:
1/2 c Water
2 ts Vanilla
1 1/2 c Frozen whipped topping -- thawed
Unsweetened cocoa powder -- for dusting
Heat oven to 350°F. 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°F 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.
