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.