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.
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