2      c             flour, all-purpose
   1 1/2  c             sugar
     1/2  c             unsweetened cocoa
   1      tsp           baking powder
     1/2  tsp           salt
     1/2  c             Baking Butter, Mrs. Bateman's Butterlike(t -- or
prune puree
     1/4  c             vegetable oil
   2      ea            eggs
     1/4  c             instant coffee granules -- (espresso powder)
     1/2  c             water -- warmed
   2      tsp           vanilla extract
   1 1/2  c             Cool Whip LiteB. -- thawed
Heat oven to 350 F.  Lightly coat 18 standard-size muffin cups with
nonstick cooking spray.  Dissolive espresso powder in warm water and set
aside.
Whisk together flour,s ugar, cocoal powder, baking soda and salt in a
small bowl.  Sitr together Mrs. Batemans (or prune paste), oil, eggs,
dissolved espresso and vanilla in a large bowl. Stir in the flourmixture
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.  cust with cocoa powder through a fine-mesh seive.