instant coffee, espresso
instant, dissolve in 1/2 cup water
whipped topping, prepared
thawed, or chocolate frosting
unsweetened, for dusting
Heat oven to 350℉ (180℃).
Lightly coat 18 standard-size muffin-pan cups with nonstick cooking spray.
Whisk together flour, sugar, cocoa powder, baking soda and salt in small bowl.
Stir together prune purée, oil, eggs, dissolved espresso and vanilla in large bowl.
Stir in flour mixture until blended.
Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.
Bake in preheated 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 or chocolate frosting.
Dust with cocoa powder through fine-mesh sieve.