Cappuccino Cupcakes

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Mmmm, cappucino! Great cupcake recipe!

English: Potable Cocoa powder, on a sheet of p...

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  • 2 cups flour
  • 1 1/2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup applesauce
  • 1/4 cup oil
  • 2 eggs
  • 1/4 cup instant coffee granules
  • 1/2 cup warmed water
  • 2 tsp. vanilla
  • 1 1/2 cups Cool Whip, thawed



Heat oven to 350 degrees F. Lightly coat 18 cupcake cups with nonstick cooking spray. Dissolve espresso powder in warm water and set aside. Whisk together flours sugar, cocoa powder, baking soda and salt in a small bowl. Stir together applesauce, oil, eggs, dissolved espresso and vanilla in a large bowl. Stir in the flour mixture just until blended. Spoon batter evenly into prepared cupcake pan cups, filling each cup about half full. Bake for 17-20 minutes or until tops spring back when lightly touched. Cool cupcakes in pan for 3 minutes and then turn out onto wire rack to cool completely. Just before serving, frost each cupcake with about one tablespoon of whipped topping. Dust with cocoa powder through a fine-mesh sieve.
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