Recipe - Cappuccino Cupcakes

2 cup Allpurpose flour
1 One half cup Sugar
One half cup Unsweetened cocoa powder
1 teaspoon Baking soda
One half teaspoon Salt
One half cup Prune puree
One fourth cup Vegetable oil
2 Eggs
One fourth cup Instant espresso powder,
dissolve in, One half cup water
2 teaspoon Vanilla
1 One half cup Frozen whipped topping,
thawed
Unsweetened cocoa powder,
for dusting

Heat oven to 350°. Lightly coat 18 standardsize muffinpan 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 1720 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 MCRecipe Digest V1 #629 by
The Taillons taillon@access.mountain.net on May 31, 1997