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Angels Unawares, Serial #8 and Death by Chocolate Cupcakes

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We all have to go sometime–why not by chocolate?

That’s an interesting end to contemplate. I mean, how would it happen? Would you eat so much chocolate you’d finally pass out from the sheer overload and they’d find you with a smile on your face and a smudge of chocolate on your lip? Or would some kind of chocolate monster rise up from nowhere–dripping Dove minis and cocoa-dusted truffles and dark chocolate chips–and swallow you whole, a sweet immersion into a vat of chocolate (now that would be some kind of spa treatment!)? In that case, they’d never find your body, just a cryptic note saying “Out for a snack” or something like that, with a smudge of chocolate on the corner of the paper.

Sorry–kind of got carried away. These Death by Chocolate Cupcakes aren’t really going to cause your death. That’s just a little literary device called hyperbole. But what these cupcakes might do is make you feel like you’ve, for just a minute, died and gone to heaven. And that ain’t quite as radical as really dying from too much chocolate. This way you can come back to earth and wipe that smudge off your own lip.

Now about this fascination with death theme–the novel that we’ve been serializing for two months, Angels Unawares, is about a man who is approaching death and the women, both real and other-worldly, that care for him in these last days, make his journey both insightful and redemptive. The book is a little more serious than Death by Chocolate Cupcakes, but it’s no less fulfilling. Give it a try by clicking one of the links below the recipe and photos.

death by chocolate cupcake

Death by Chocolate Cupcakes

1/4 cup all-purpose flour

2 1/2 Tablespoons granulated sugar

1 Tablespoon unsweetened cocoa powder

1/4 teaspoon baking powder

pinch of salt (about 1/8 of a teaspoon)

2 Tablespoons milk

1 1/2 Tablespoons vegetable oil

1/4 teaspoon vanilla extract

1 Tablespoon semisweet chocolate chips (optional)

Whipped Chocolate Buttercream

2 Tablespoons unsalted butter, room temperature

1/4 cup powdered sugar

1 Tablespoons cocoa powder

1/4 teaspoon vanilla extract

1 teaspoon milk or heavy cream

chocolate cupcakes

Preheat oven to 325 degrees. Line two muffin cups with paper liners, or spray with cooking spray.

Add the flour, sugar, cocoa, baking powder, and salt to a mixing bowl. Stir all of the ingredients together, making sure to break up any large clumps of cocoa. To the dry ingredients, add the milk, vegetable oil, and vanilla and mix until everything is just combined, careful not to over mix. Fold the chocolate chips into the cupcake batter.

Divide the batter between the two prepared muffin cups. Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 10 minutes, before removing to a wire rack to cool completely.

While the cupcakes are cooling, make the frosting. (If you like a lot of frosting, double the recipe.) Add the butter and powdered sugar to a small bowl and beat with an electric mixer for a few minutes, or until the sugar is dissolved into the butter and it forms a light and fluffy mixture. Add the cocoa, vanilla, and milk, and continue to beat the frosting until it is a pale chocolate color and is very light and airy. Frost cooled cupcakes with buttercream. Store any leftovers in the refrigerator.

Makes 2 cupcakes.

death by chocolate cupcakes

{Cupcakes adapted from Like Mother, Like Daughter}

Click below to listen to or read Serial #8 of “Angels Unawares”.

Angels Unawares, Serial #8, audio © Jeffrey Anderson

Angels Unawares, Serial #8, text © Jeffrey Anderson


About Elaine

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