Cappuccino Cupcakes

* Exported from MasterCook *

Cappuccino Cupcakes

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 tsp baking soda
1/2 tsp salt
1/2 c Prune puree
1/4 c vegetable oil
2 eggs
1/4 c instant espresso powder, dissolve in -- 1/2 cup
water
2 tsp vanilla
1 1/2 c frozen whipped topping -- thawed
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.

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