Ingredients
2 cups all-purpose flour1-1/2 cups sugar1/2 cup baking cocoa1 teaspoon baking soda1/2 teaspoon salt1/4 cup instant coffee granules1/2 cup hot water2 eggs1/2 cup prune baby food1/4 cup canola oil2 teaspoons vanilla extract1-1/2 cups reduced-fat whipped toppingAdditional baking cocoa
Preparation
In 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.
Fill 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.
Just before serving, frost cupcakes with whipped topping and sprinkle with cocoa. Refrigerate leftovers.
