Cappuccino Cupcake

2 cups flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup prune puree
1/4 cup oil
2 eggs
1/4 cup instant coffee granules
1/2 cup warmed water
2 teaspoons vanilla extract
1 1/2 cups Cool Whip Lite, thawed

Heat oven to 350ºF. Lightly coat 18 standard-size muffin cups with nonstick cooking spray.

Dissolve espresso powder in warm water and set aside.
Whisk together flours sugar, cocoa powder, baking soda and salt in a small bowl.
Stir together prune paste, oil, eggs, dissolved espresso and vanilla in a large bowl. Stir in the flour mixture just until blended. Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.

Bake in 350ºF 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. Dust with cocoa powder through a fine-mesh sieve.