Cappuccino Cupcakes
Using reduced-fat whipped topping to frost these chocolatey cupcakes keeps them on the lighter side. If you prefer, you can substitute unsweetened applesauce for the prune puree. —Carol Forcum, Marion, Illinois
Ingredients
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup instant coffee granules
- 1/2 cup hot water
- 2 eggs
- 1/2 cup prune baby food
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 1-1/2 cups reduced-fat whipped topping
- Additional baking cocoa
Directions
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1In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water. In a large bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Gradually stir into dry ingredients just until moistened.
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2Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3Just before serving, frost cupcakes with whipped topping and sprinkle with cocoa. Refrigerate leftovers.
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