Chocolate Swirl Cupcakes

Chocolate and mesquite make good buddies! These cupcakes are moist and tangy and make an impressive party offering. They are delicious as is–they don't even need frosting! Editor's note: This recipe is wheat-free when prepared as shown. We substituted buttermilk for the vinegar-and-milk mixture and had good results.
Photography By Heather Gill | May 15, 2011


Preheat oven to 375º. Beat cream cheese, egg and sugar in a mixing bowl until well blended and creamy. Mix in chocolate chips and set aside.

Add vinegar to milk in a small bowl and set aside until milk has curdled (5 minutes).Meanwhile, in a large bowl, combine mesquite flour, cocoa, baking soda and salt until well mixed. Add milk-and-vinegar mixture along with the oil and vanilla into the mesquite flour and mix well.

Line a muffin tin with paper liners and fill half full with batter. Spoon one tablespoon of cream cheese mixture on top of the mesquite batter. Using a sharp knife, swirl the cream cheese mixture into the batter, creating a marbled effect. Be careful not to over mix. Bake for 35 to 40 minutes. A toothpick inserted into the center of the cake should come out slightly moist.

Reprinted with permission from Eat Mesquite! A Cookbook by Desert Harvesters


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  • 1 8-ounce package cream cheese, softened
  • 1 egg
  • 1/3 cup sugar
  • 1 cup semisweet or bittersweet chocolate chips
  • 1 tablespoon white vinegar
  • 1 cup milk
  • 1 1/3 cup mesquite flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
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