• Cooking Time:
  • Servings: 12
  • Preparation Time:


I was giving a sample of Mesquite Flour. When you think of Mesquite, instantly you think of the smokey flavor that you get when you bbq with mesquite wood. The flour is a whooooole different kind of animal. It's made from the been pods of the mesquite bush, not the wood. And it has a sweet spiciness about it. Reminds me of cinnamon / cayenne pepper combo without the heat. Very hispanic in nature. This is a recipe I came up with while playing with Mesquite Flour.


  • 1/3 cup cocoa powder
  • 1 c hot strong coffee
  • 3/4 cup sour cream
  • 1/4 cup mesquite flour
  • 1 teaspoon vanilla
  • 2 cups cake flour
  • 1 cup sugar
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt


  • Preheat the oven to 375' F and line 12 muffin cups with baking cups
  • In a bowl, whisk together the cocoa powder and coffee. Set aside and let cool completely.
  • In a medium bowl, mix together the sour cream, mesquite flour and vanilla until well combined. Whisk in the coffee mixture until smooth.
  • In a large bowl, combine cake flour, sugar, baking soda and salt. On medium speed, beat in the mesquite mixture and beat for one minute.
  • At this point, I pour some of the batter into a measuring cup for liquids (the one with the pour spout). This makes it sooo much easier to fill the muffin tins, which you will almost to the top
  • Bake in your preheated 375'F oven for about 20 - 25 minutes, or until a toothpick inserted into the center comes out clean.
  • You'll probably have some batter left over. Make a few more cupcakes. Or, like I did....just lick the bowl (why not? there's no egg in the recipe)
  • Allow to cool on a rack before frosting.

Categories: Chocolate  Cupcakes 

Author Credit: Me

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