Chocolate Can Be Deadly (Cupcake Catering Mystery Series)
by Kim Davis
About Chocolate Can Be Deadly
Chocolate Can Be Deadly (Cupcake Catering Mystery Series)
Cozy Mystery
7th in Series
Setting – California
Publisher : Cinnamon & Sugar Press (January 28, 2025)
Print length : 284 pages
ASIN : B0CZRM17YF
Catering a post-Valentine’s Day Death by Chocolate dessert party should have been a delicious way to wrap up a week of romantic festivities. But when the new fiancé of the hostess is found dead during the event, clutching one of Emory’s chocolate cupcakes and a heart-shaped box of chocolates close by, the guests and the police put her at the top of their suspect list. With her cupcake catering business melting away as word spreads about the poisoning, Emory, and her octogenarian pal, Tillie, will need to pry into the sticky, dark secrets of the attendees. Will they uncover who’s been hiding a rotten center, or will the killer stir up danger and frost Emory for good?
Includes chocolate recipes!
RECIPE
Mini Chocolate Macaroon Tarts
Makes approximately 40 mini tarts, depending on the size of your pan
(Gluten-free)
Ingredients
Macaroon Crust:
1 (14-ounce) packaged sweetened flaked coconut
2/3 cup sweetened condensed milk
1/4 teaspoon sea salt
Chocolate Filling:
12 ounces premium dark chocolate, chopped
1 cup heavy cream
Instructions
Preheat oven to 350 degrees (F). Line a mini muffin tin with foil liners and heavily spritz with nonstick baking spray.
Macaroon Crust:
In a large bowl, mix together the flaked coconut, sweetened condensed milk, and sea salt until well blended. Mixture will be thick.
Scoop a heaping tablespoon full of the mixture into each of the foil liners. Lightly grease your hands and press mixture into the bottom and sides of each liner to form the crust. A wine cork works well to tamp the mixture down.
Bake for thirteen to fifteen minutes or until the tart crusts are golden brown. Immediately remove the crusts to a wire rack. Using the back of a small spoon or a wine cork, lightly press down the centers of the tart crusts to create a well. Cool completely.
Chocolate Filling:
Heat the cream in a heavy-duty saucepan over medium heat, just until small bubbles begin to form at the edges.
Add chopped chocolate to a heatproof bowl and pour the hot cream over the chocolate. Do not stir. Allow the mixture to sit, undisturbed for five minutes. Using a whisk, stir the chocolate mixture until completely smooth.
Scoop the chocolate filling into a piping bag. Snip 1/4 inch off the end of the piping bag, and then pipe the chocolate into the completely cooled macaroon crusts, filling 3/4 full.
Place the mini tarts in the refrigerator, uncovered, for at least an hour, until the filling has set.
Remove from the refrigerator twenty minutes before serving.
Place leftovers in an airtight container and store in the refrigerator.
About Kim Davis
Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.
She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on her blog, Cinnamon, Sugar, and a Little Bit of Murder, or in the kitchen baking up yummy treats to share.
Author Links
Website: http://kimdavisauthor.com/
Facebook: https://www.facebook.com/Kim-Davis-Author-1532277473479031/
Bluesky: https://bsky.app/profile/kimdavisauthor.bsky.social
Goodreads: https://www.goodreads.com/author/show/20202599.Kim_Davis
Bookbub: https://www.bookbub.com/authors/kim-davis-899e51b0-5661-401c-98b1-ec4c2973d58a
Pinterest: https://www.pinterest.com/kimdavishb/
Purchase Link: Amazon
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