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