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Add a photoServings: 12
Ingredients
- 2 c. All-purpose flour
- 1 1/2 c. Sugar
- 1/2 c. Unsweetened cocoa pwdr
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 c. Prune puree
- 1/4 c. Vegetable oil
- 2 x Large eggs
- 1/4 c. Instant espresso pwdr, dissolve in, 1/2 c. water
- 2 tsp Vanilla
- 1 1/2 c. Frzn whipped topping, thawed Unsweetened cocoa pwdr, for dusting
Directions
- Heat oven to 350 . Lightly coat 18 standard-size muffin-pan c. with nonstick cooking spray. Whisk together flour, sugar, cocoa pwdr, baking soda and salt in small bowl. Stir together prune puree, oil, Large eggs, dissolved espresso and vanilla in large bowl. Stir in flour mix till blended. Spoon batter envenly into prepared muffin c., filling each c. about halfway full.
- Bake in 350 oven 17-20 min or possibly till tops spring back when lightly touched. Cold cupcakes in pan for 3 min. Turn out onto wire rack to cold completely.
- Just before serving, frost each cupcake with a tablespoonful of whipped topping. Dust with cocoa pwdr through fine=mesh sieve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 292 | |
| Calories from Fat 64 | 22% |
| Total Fat 7.16g | 9% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.12g | |
| Cholesterol 35mg | 12% |
| Sodium 224mg | 9% |
| Potassium 152mg | 4% |
| Total Carbs 53.07g | 14% |
| Dietary Fiber 1.6g | 5% |
| Sugars 32.08g | 21% |
| Protein 4.39g | 7% |
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