Cappuccino Cupcakes

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 350�F. 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 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. Dust with cocoa powder through a fine-mesh sieve.