2 cups all-purpose flour
1 1/2 cups organic unbleached sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegan margarine (or prune puree)
1/4 cup vegetable oil
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/4 cup instant coffee granules — (espresso powder)
1/2 cup water — warmed
2 teaspoons vanilla extract
1 1/2 cups vegan whipped cream
Heat oven to 350 F.
Lightly coat 18 standard-size muffin cups with nonstick cooking spray.
Dissolve espresso powder in warm water and set aside.
Whisk together flour, organic unbleached sugar, cocoa powder, baking soda, and salt in a small bowl.
Stir together baking butter (or prune paste), oil, applesauce, soy yogurt, dissolved espresso, and vanilla in a large bowl.
Stir in the flour mixture 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.
Sprinkle with cocoa powder through a fine-mesh sieve.