Ingredients
- 2 eggs
- 1 1/2 cool whip lite (thawed)
- 1 1/2 c sugar
- 2 c flour
- 1/2 c water warmed
- 1/2 c baking butter
- 1/4 c instant coffee granules
- 1/4 c vegetable oil
- 1/2 c unsweetened cocoa
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Heat oven to 350 F. 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 350 F. 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.
