Cappuccino Cupcakes

Ingredients

250 gr flour
300 gr sugar
45 gr unsweetened cocoa
5 gr baking powder
1 gr salt
110 gr baking butter
60 ml vegetable oil
2 eggs
60 gr instant coffee granules
120 ml water warmed
9 gr vanilla extract
1 1/2 cool whip lite

Instructions

Heat oven to 180ºC . Lightly coat 18 standard-size muffin cups with nonstick cooking spray. Dissolive espresso powder in warm water and set aside.

Whisk together flour,s ugar, cocoal powder, baking soda and salt in a small bowl. Sitr together Mrs. Batemans (or prune paste), oil, eggs, dissolved espresso and vanilla in a large bowl. Stir in the flourmixture just until blended. Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.

Bake in 180ºC . oven 17 to 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. cust with cocoa powder through a fine-mesh seive.