Coffee lovers rejoice! This novel contains tasty cupcakes to serve with a cup of coffee and a recipe for Coffee Mocha cupcakes. The treat has the perfect blend of coffee in the cake and just a touch of chocolate in the frosting!
Mel and Angie are friends with a local artist, Rene, who is about to achieve acclaimed success. However, the eminent success is causing an irrational amount of stress to complete a glass installation. Mel tries her best to support Rene, but comes up short.
Pumpkin Spice Peril by Jenn McKinlay
Coffee Mocha Cupcakes
from a cozy mystery novel:
Pumpkin Spice Peril
by Jenn McKinlay
Book Outline and Tone:
Rene is a friend of Angie and Mel as well as an up and coming glass artist in Scottsdale, AZ. Her grand piece Seasons is to be installed in the canal area and Fairy Tale Cupcakes has been hired to provide dessert to the unveiling ceremony. The novel describes the art work as beautiful in the daylight and at night. In my mind I envision an elaborate Chihuly piece. Seattle has a Chihuly garden with several pieces. If you have never seen a Chihuly art, check out this website.
If Rene’s work is anything like Chihuly, it is no wonder that she is under pressure from everyone from the owner of the art gallery, her husband, and even other artists. When Mel comes to the studio to discuss cupcakes flavors, Mel is instantly worried at how the stress is affecting Rene.
As a cozy mystery, you know someone will die and Mel will be dragged into the investigation. However, what this series does so well is the development of characters. In this installment Oz is highlighted as a character who is undergoing life changes and that has sentimental reactions from Angie and Mel. Anger herself is becoming a more round character too. The way author Jenn McKinlay moves the characters’ lives forward will hook you into this series.
The Best Quote:
“She might not like Bernadette, but if a man responded positively to a woman’s invitation, the woman wasn’t solely to blame. Peter was just as culpable as, in fact more than, Bernadette. He was the one who had vows to uphold, not her.
Point of View:
Third person with the reader knowing Mel’s thoughts.
The Author: Jenn McKinlay
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 her website. 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?:
I’m one of those people who when I read, I can see the action taking place in my mind. I do truly wish there had been artist renditions of Rene’s work in the novel.
The verdict:
I have read this book before, out of order, and I’m glad I read it again. As part of the life stories of Mel and Angie, I highly recommend this book and all of them in the series.
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).
Coffee Mocha Cupcakes
Assemble the Ingredients
Preheat the oven to 350 degrees.
Line a cupcake pan with paper liners or use silicone cupcake liners. They are reusable, dishwasher safe and stand up on their own.
Reusable, oven and dishwasher safe comes in many colors.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg,
espresso powder, and sugar.
In a large bowl, mix the oil, milk,
coffee, vanilla and eggs.
Easy to read measure marks on inside of cup. Dishwasher safe.
mix together to incorporate the eggs.
Slowly add the flour mixture to the coffee mixture and beat on medium speed until smooth. Do not overmix.
Scoop the batter evenly into the cupcake liners.
Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let cool before frosting.
Makes 24.
Mocha Buttercream Frosting
Assemble the Ingredients
In a medium-sized mixing bowl, beat the butter and cream cheese on high speed for three minutes, until light and fluffy.
Mix in the instant espresso, cocoa, vanilla extract,
powdered sugar, and milk until it reaches the desired consistency.
Spread or pipe on the cooled cupcakes.
Garnish with chocolate-covered espresso beans, if desired.
Coffee Mocha Cupcakes
Ingredients
Cupcake Batter
- 3½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 3 TBSP instant espresso powder
- 1½ cups granulated sugar
- ½ cup vegetable oil
- ¾ cup milk, room temperature
- 1 cup strong black coffee, room temperature
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Mocha Buttercream Frosting
- 1 stick salted butter, softened
- ½ cup cream cheese, softened
- ½ TBSP instant espresso (powdered)
- 1 TBSP unsweetened cocoa powder
- 2 tsp vanilla extract
- 3 TBSP milk
- Chocolate-covered espresso beans, optional
Instructions
Cupcake Batter
- Preheat the oven to 350 degrees.
- Line a cupcake pan with paper liners or use silicone cupcake liners
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, espresso powder, and sugar.
- In a large bowl, mix the oil, milk, coffee, eggs, and vanilla.
- Slowly add the flour mixture to the coffee mixture and beat on medium speed until smooth. Do not overmix.
- Scoop the batter evenly into the cupcake liners.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Let cool before frosting.
Mocha Buttercream Frosting
- In a medium-sized mixing bowl, beat the butter and cream cheese on high speed for three minutes, until light and fluffy.
- Mix in the instant espresso, cocoa, vanilla extract, powdered sugar, and milk until it reaches the desired consistency.
- Spread or pipe on the cooled cupcakes.
- Garnish with chocolate-covered espresso beans, if desired.
What would I do differently next time?
Light and moist cake. If you are a coffee lover, do nothing different. I would probably add some cocoa powder to the cake batter next time.
Here are some more tasty cupcakes to try!
Salted Caramel Cupcakes from Sugar and Iced by Jenn McKinlay
Pistachio Cupcakes with Cream Cheese Fig Frosting from Going Going Ganache by Jenn McKinlay
Raspberry Lemon Cupcakes from Sprinkle with Murder by Jenn McKinlay
French Toast Cupcakes from Red Velvet Revenge by Jenn McKinlay
Orange Dreamsicle Cupcakes from Buttercream Bump Off by Jenn McKinlay
Pumpkin Spice Cupcakes from Pumpkin Spice Peril by Jenn McKinlay
