Good friends Mel and Angie run a cupcake bakery, Fairy Tale Cupcakes. In this cozy mystery, they have entered a baking contest that requires an unexpected ingredient. Chili peppers, parsnips, and ginger are not the only unexpected things that show up to the contest. A dead body is found and a mystery begins.
This is Jenn McKinlay’s 3rd novel in the Cupcake Bakery Mystery Series. Melanie and Angie are old friends and highly likable characters who run a successful bakery by profession and solve mysteries out of unfortunate necessity.
This series is an excellent cozy mystery with interesting recipes. Death by the Dozen by Jenn McKinlay
Cozy Mystery Novel with Recipes
Book Review
Outline and Tone:
This is book 3 in Jenn McKinlay’s Fairytale Cupcake Bakery series, but it does fairly well as a stand alone if you don’t want to read a series. The 2 female protagonists, Mel (Melanie) and Angie are smart, clever, and resourceful if not also stubborn. There is not just a murder that needs to be solved, but there are great relationships as well. While they both have a steady significant other, I’m not sure how long one of them will last in the series. The recipes in this book are delicious and a little challenging. The two ladies are participating in a baking contest where they have to incorporate a mystery ingredient to a dessert. The novel is a great combination of cooking show and cozy mystery. This is why one of the recipes included in the novel is Parsnip Cupcake with Ginger Cream Cheese Frosting (I will make this one later, maybe).
The author:
Jenn McKinlay is a New York Times and USA Today bestselling author. Her website not only lists all of her books but has a pretty fascinating bio page. She is a skateboarder, has been in a glider plane, and has lived both on the east coast and in the west. I would tell you more, but I rather encourage you to check out her website. Jenn McKinlay has an active presence on Facebook, Instagram, and Twtter. Give her a shout out on social media and let her know what you think of her books and desserts.
What is not to like?:
This series is one of the few I report there is nothing to like. I enjoy the characters, the mysteries, the recipes, and the relationships. I am excited to continue reading this series!
The verdict:
Reading, bake it, enjoy it!
Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you).
Chocolate Stout Brownie Torte Recipe
Assemble the Ingredients
A chocolate stout brownie served in a chocolate shell and topped with thin layers of chocolate
mousse and brownie and a dollop of whipped cream.
Preheat oven to 350°F. Line a 13 X 9 X 2-inch baking pan with aluminum foil. In a large bowl, whisk together the stout and cocoa powder until blended and smooth. 
Whisk in the sugar, butter, vanilla extract, and eggs, one at a time. Blend well.
I used my favorite OXO Good Grips Nesting Measuring Beakers
OXO Good Grips 2 Cup Adjustable Measuring Cup, Clear/Black
Bake 35-42 minutes, until a knife inserted in the center comes out clean or with just a few crumbs. Set aside to cool. Makes 32.
Chocolate Mousse
Place the chocolate in the top of a double boiler, or in a microwave-safe bowl; cook until melted. Stir the chocolate until it is smooth. Allow to cool slightly. 
Whip the cream in a large bowl with an electric mixer until soft peaks barely form. Fold the chocolate into the cream and chill 30minutes in the refrigerator, until set.
To make Mel’s torte, use a premade chocolate shell and cut a 2 X 2-inch brownie in half so that you now have 2 layers. Put one layer in the chocolate shell then spread chocolate mousse over it. Place the second layer on top and garnish with a dollop of whipped cream.
I did not use a premade chocolate shell, instead I used parfait glasses and layered the 2×2 inch brownies with the chocolate whipped cream. I alternated layers and topped the parfait with a dollop of plain whipped cream.
Chocolate Stout Brownie Torte: From Death by the Dozen
Ingredients
- 12 oz chocolate stout
- 1 cup cocoa powder, unsweetened
- 2 cups sugar
- ½ cup butter, melted
- 2 tsp vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- ¾ tsp salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a 13 X 9 X 2-inch baking pan with aluminum foil.
- In a large bowl, whisk together the stout and cocoa powder until blended and smooth.
- Whisk in the sugar, butter, vanilla extract, and eggs, one at a time. Blend well.
- Add the flour and salt, mixing until the batter is smooth.
- Stir in the chocolate chips.
- Spread the mixture in the prepared pan.
- Bake 35-42 minutes, until a knife inserted in the center comes out clean or with just a few crumbs.
- Set aside to cool. Makes 32.
Chocolate Mousse
Ingredients
- 8 ounces bittersweet chocolate, chopped
- 10 ounces heavy whipping cream
Instructions
- Place the chocolate in the top of a double boiler, or in a microwave-safe bowl; cook until melted.
- Stir the chocolate until it is smooth.
- Allow to cool slightly.
- Whip the cream in a large bowl with an electric mixer until soft peaks barely form.
- Fold the chocolate into the cream and chill 30minutes in the refrigerator, until set.
What would I do differently next time?
I loved these, but then again, I love dark, dark chocolate. My family thought they were too bitter. Next time I might use a 60% cacao instead of the bittersweet chocolate I used that was closer to 72% cacao.
I have reviewed 2 other Jenn McKinlay book so far. If you enjoyed this be sure to check out.
Pumpkin Spice Peril with Pumpkin cupcakes and
Sprinkle with Murder for Tinkerbell cupcakes which are raspberry and lemon flavored.
