• Servings: 12
• 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

1. Preheat the oven to 375' F and line 12 muffin cups with baking cups
2. In a bowl, whisk together the cocoa powder and coffee. Set aside and let cool completely.
3. In a medium bowl, mix together the sour cream, mesquite flour and vanilla until well combined. Whisk in the coffee mixture until smooth.
4. 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.
5. 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
6. Bake in your preheated 375'F oven for about 20 - 25 minutes, or until a toothpick inserted into the center comes out clean.
7. 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)
8. Allow to cool on a rack before frosting.

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.