Dark Chocolate Demise Read online

  Joe held out a hand to Mel and helped her to her feet. She felt him tugging on the back of her dress and when she looked at him, he said, “Your dress, uh, yeah, you’re good now.”

  She didn’t think she’d ever seen Joe blush before. She leaned against him and said, “Thanks.”

  Three men and a woman, all of who reeked of being federal agents, burst into the office. Scott handed off Heather, looking as if he’d still really like to shoot her or at least torture her a bit.

  “Vincent Tucci is in the building somewhere,” Scott said. “We have to locate him. Casey, stay with these two. Javier, take our shooter into custody. The rest of you, let’s split up and comb the building floor by floor.”

  In a blink the room was empty except Casey, who was a stocky bald man, standing in the doorway, watching the hallway like he’d shoot anything that pissed him off.

  Mel wanted desperately to take her shoes off, but she knew she’d never get them back on again and who knew if she was going to need to run again. Instead, she looked at Joe and said, “I think you have some explaining to do.”

  Thirty-two

  Joe rubbed his eyes. He looked more tired than Mel had ever seen him, and she had seen him do this before, working consecutive late nights to the point of being stupid tired.

  “You can just give me the synopsis for now,” she said.

  He gave her a closed-lip smile that was full of fondness and gratitude.

  “A few months ago, the death threats started,” Joe said. “They appeared to be coming from Frank Tucci’s associates, but we couldn’t nail them down. I knew I had to close off from the family and you to keep you from being targets. I figured my family was still in danger, so we’ve been hypervigilant.”

  “So I noticed,” Mel said. “It might have been easier if you told us the whole story.”

  “I didn’t want to risk it,” Joe said. He ran his knuckles down her cheek. “I couldn’t bear the thought of you being alone and afraid.”

  Mel rolled her eyes but she had to admit that deep down, she was touched by his concern.

  She opened her mouth to ask another question, when a ruckus sounded outside. Casey assumed a fighter stance with his gun aimed.

  “Stop or I’ll shoot!” he shouted.

  “No don’t; I’m security. I have my badge. I’ll show you.”

  Mel looked at Joe. “That’s not Jesus’s voice.”

  Joe stepped forward to look, pushing her down as he went. Mel refused to go. She popped up and followed him to the door.

  Casey kept his gun trained on the man, who had his head down while he fished through his pocket for his ID. Joe stepped around Casey, who began to argue, but it was over in two hits. Joe hitting Vincent and Vincent hitting the ground.

  “Call Scott,” Joe ordered as he shook out his knuckles. “We got him.”

  Casey called it in to his radio, and the feds came at a run. By the time they got there, Vincent was trussed up just as Heather had been, except he had the beginnings of a purple shiner forming on his cheekbone.

  “I’ll sue you!” Vincent yelled. “I’ll get your ass for assault and harassment and I’ll walk. You can’t prove anything.”

  “Shut up,” Scott said and he walked over and popped Vincent right in the mouth. Vincent sagged against Casey, who’d been holding him upright. He slid right through Casey’s arm and smacked his head on the floor on the way down. “That was for Kristin.”

  Joe gave him a look and Scott shrugged.

  “Heather already rolled over on him. Funny how the thought of not getting to the hospital in time to have her arm set and thus being deformed for life made her go on record so fast for the murder of Kristin O’Rourke on Vincent Tucci’s orders.”

  “Wow, I think the gunshot made my hearing go, because I can’t hear a word you’re saying,” Joe said.

  “Did she . . .” Mel hesitated. She wasn’t sure how to ask this question, but she needed to know. “Did she kill Kristin because she thought she was Angie?”

  Scott met her gaze and he blew out a breath. Then he nodded. Mel felt a rush of hot tears press against her eyelids.

  “I’m sorry,” she said.

  “Don’t be.” Scott’s voice was gritty. “Kristin died in the line of duty, and she will be honored just as a fallen agent should be. It’s who she was. It’s what we do.”

  Guilt and anguish were having a fistfight in Mel’s chest. Guilt because she realized how close they’d come to losing Angie and how relieved she was that they hadn’t, and anguish because the FBI had lost one hell of a special agent.

  “We’ll be there,” Joe said. “And I’ll do everything I can to see Vincent Tucci pays for everything he’s done.”

  Scott nodded. He cleared his throat and studied the floor for a moment, obviously trying to get himself together. Then he looked up at Mel and Joe. He held out a hand to Joe and they shook hands.

  “My law degree is a little rusty,” Scott said. “But it’s been a real pleasure watching you work.”

  “If you ever want to retire the shield, I’d take you on my team in a heartbeat,” Joe said. “I’m glad you got your man.”

  “Me, too,” Scott said. “I’m going to have Agent Gallegos take your statements, but then you’re free to go. It’s been a hell of a night.”

  By the time they got out of there another two hours had passed. The arches of Mel’s feet hurt so badly it was all she could do not to hobble, but the thought of walking barefoot on the city streets really didn’t work for her, so she limped her way to her car. Joe took her keys out of her hand, insisting on driving her home.

  “But how will you get home from there?” she asked.

  He didn’t answer and Mel felt her face get hot. Was he thinking he was spending the night? She wasn’t sure what to make of that. Well, she did. Her insides were doing cartwheels, but given how confused things were between them, she wasn’t sure that was an appropriate response.

  Still, she said nothing and let him navigate the dark streets back to Old Town Scottsdale. It was a school night, so while there were still people milling about, it wasn’t with the determined party air the weekenders maintained. Joe parked in the lot behind the bakery and together they crossed the alley to the steps that led up to Mel’s apartment.

  “Do you have time for coffee or a cupcake?” Mel asked. She realized she didn’t want him to go, if that was his plan, so yeah, she was more than willing to sugar and caffeine him up if it meant she got more time with him, time to talk, decompress, or just be.

  Joe nodded. “Yeah, I think I have time.”

  Mel took her keys and unlocked the door to the back of the bakery. She pulled the door wide but before she could step inside, Joe stopped her by taking her arm and turning her to face him.

  “I wanted to ask you—” He paused.

  “Yes?” Mel prompted.

  He looked uncertain for a second and then he said, “That question you asked me a few weeks ago. Is that offer still open?”

  Mel’s ears started ringing with a sound like an air horn blasting. She shook her head, trying to clear it. She did not want to make a fool of herself by assuming the wrong thing.

  “Are we talking the ‘daily preferred flavor of cupcake’ question or the one-time-only ‘will you marry me’ question?”

  “The second one,” Joe said.

  Mel had to read his lips because the ringing in her ears was getting louder. She was about to open her mouth to answer him when the pink cupcake van owned by the shop came careening around the corner of the alley and screeched to a halt beside them.

  The ringing in Mel’s ears stopped, and she realized it was Marty and Oz who were hanging out the back window, brandishing air horns that had been making the racket.

  The passenger side window rolled down, and Angie stuck her head out.

  “There you are!�
� she cried. A huge smile lit up her face and she gestured for Mel and Joe to get in the van. “Come on, you two, get in! Tate and I are eloping!”

  Recipes

  Strawberry Brains

  A Lemon Cake with Strawberry Icing Piped to Look like a Brain

  1 cup (2 sticks) unsalted butter, softened

  2 cups granulated sugar, divided

  4 extra-large eggs, room temperature

  ⅓ cup grated lemon zest (6–8 large lemons)

  3 cups flour

  ½ teaspoon baking powder

  ½ teaspoon baking soda

  1 teaspoon salt

  ¼ cup freshly squeezed lemon juice

  ¾ cup buttermilk, room temperature

  1 teaspoon pure vanilla extract

  Preheat oven to 350º. Put liners in muffin tin and set aside. Cream butter and 2 cups granulated sugar until fluffy—about 5 minutes. With the mixer on medium speed, add eggs, one at a time, and lemon zest. In medium bowl, sift together flour, baking powder, baking soda, and salt. In another bowl, combine lemon juice, buttermilk, and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Use an ice-cream scoop to fill paper-lined cupcake pan. Bake 20 minutes. Makes 24.

  Strawberry Buttercream

  ½ cup (1 stick) salted butter, softened

  ½ cup (1 stick) unsalted butter, softened

  4 cups sifted confectioners’ sugar

  1 cup finely chopped fresh strawberries

  In large bowl, cream butter. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add strawberries, and beat at medium speed until smooth. Makes 3 cups of icing.

  Pipe icing with a fine pastry tip in squiggly lines to resemble brains. Yum.

  Dark Chocolate Demise

  A Chocolate Cake with Chocolate Chips and Chocolate Icing, with a Chocolate Coffin Lid on Top

  1 ⅓ cups all-purpose flour

  ¼ teaspoon baking soda

  2 teaspoons baking powder

  ¾ cup unsweetened cocoa powder

  ⅛ teaspoon salt

  3 tablespoons butter, softened

  1 ½ cups white sugar

  2 eggs

  ¾ teaspoon vanilla extract

  1 cup milk

  1 bag semisweet chocolate chips

  Preheat oven to 350º. Put liners in muffin tin and set aside. Sift together flour, baking powder, baking soda, cocoa powder, and salt. Set aside. In a large bowl, cream together butter and sugar until well blended. Add eggs one at a time, beating well with each addition, then stir in vanilla. Add the flour mixture alternately with the milk; beat well. Toss chocolate chips with flour and then add to the mixture. Bake 15–17 minutes. Makes 12.

  Chocolate Icing

  ½ cup (1 stick) salted butter, softened

  ½ cup (1 stick) unsalted butter, softened

  1 teaspoon vanilla extract

  4 cups sifted confectioners’ sugar

  6 tablespoons unsweetened cocoa powder

  2 tablespoons milk

  In large bowl, sift sugar and cocoa powder together and set aside. In medium bowl, cream butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk, and beat at medium speed until light and fluffy. Makes 3 cups of icing.

  Decorate with chocolate coffin lids or other ghoulish cupcake toppers.

  Vanilla Eyeballs

  Vanilla Cake with Vanilla Icing, with a Gummy Eyeball Stuck in the Top

  ¾ cup butter

  1 ½ cups sugar

  2 eggs

  1 ½ teaspoons vanilla extract

  2 ½ teaspoons baking powder

  ¼ teaspoon salt

  2 ½ cups flour

  1 ¼ cups milk

  Preheat oven to 350º. Sift together flour, baking powder, and salt. Set aside. Cream butter and sugar at medium speed, add two eggs, and beat until smooth. Beat in extract. Add in dry ingredients; beat until smooth. Fill cupcake liners ⅔ full. Bake until golden brown, about 20 minutes. Makes 24.

  Vanilla Buttercream Frosting

  ½ cup (1 stick) salted butter, softened

  ½ cup (1 stick) unsalted butter, softened

  1 teaspoon clear vanilla extract

  4 cups sifted confectioners’ sugar

  2 tablespoons milk

  In large bowl, cream butter. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk, and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Makes 3 cups of icing.

  Frost cupcakes with vanilla buttercream and place a gummy eyeball on top.

  Marshmallow Mummies

  Chocolate Cake with a Marshmallow Filling, with Vanilla Icing Piped to Look like Mummy Bandages with Two Candy Eyes Peeking Out

  Chocolate Cupcake

  2 ¾ cups flour

  1 teaspoon baking soda

  1 teaspoon baking powder

  ½ teaspoon salt

  2 cups sugar

  1 cup unsalted butter, room temperature

  6 ounces semisweet chocolate, melted and cooled to room temperature

  4 extra-large eggs, room temperature

  2 tablespoons vanilla extract

  1 cup sour cream

  1 cup water

  Preheat oven to 325º. Line 24 muffin tins with cupcake liners and set aside. In medium bowl, whisk together flour, baking soda, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy. Add chocolate and beat on medium speed until well combined. Add eggs, one at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined. With mixer on low speed, add the flour mixture and water, alternating between the two. Beat until just combined. Fill prepared muffin cups ¾ full with batter. Transfer to oven and bake 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Rotate the cupcake pans halfway through for even baking. Let cool completely before filling. Makes 24.

  Marshmallow Filling

  2 teaspoons hot water

  ¼ teaspoon salt

  1 jar (7 ounces) marshmallow cream

  ½ cup shortening

  ½ teaspoon vanilla extract

  ⅓ cup confectioners’ sugar

  In small bowl, combine hot water and salt; stir until dissolved. Set aside to cool. In large bowl, beat marshmallow cream, shortening, and vanilla until fluffy. Gradually add sugar and saltwater mixture. Beat again until fluffy. Using a melon baller, scoop out the center of the cooled cupcakes and put the scoops of cake aside. Fill a pastry bag with marshmallow filling and insert into the hole in the cupcake. Gently squeeze the bag to fill each cupcake and replace the scoop of cake in the hole to seal the marshmallow filling inside.

  Vanilla Buttercream Frosting

  ½ cup (1 stick) salted butter, softened

  ½ cup (1 stick) unsalted butter, softened

  1 teaspoon clear vanilla extract

  4 cups sifted confectioners’ sugar

  2 tablespoons milk

  In large bowl, cream butter. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. Makes 3 cups of icing.

  Using a smooth basket-weave pastry tip, pipe the icing across the cupcake, making it look like mummy bandages. Use candy eyes or any small round candy to give it an especially ghoulish look.

  Tiramisu Cupcakes

  A Delicate Sponge Cake Flavored with Coffee and Rum, Topped with a Creamy Mascarpone and Whipped Topping

  Ladyfinger Cupcakes

  5 eggs, separated
r />   ⅔ cup sugar, plus 2 tablespoons

  1 teaspoon vanilla extract

  1 cup flour

  ½ teaspoon baking powder

  Preheat oven to 400º. Line a muffin tin with cupcake papers and set aside. Using a small bowl, beat egg whites on high until stiff peaks form. Add sugar and continue beating until glossy. In another bowl, mix the remaining ⅔ cup of sugar and egg yolks. Fold half of the egg whites into the yolk mixture, then add in the flour, baking powder, and remaining egg whites. Evenly distribute the batter into the cupcake liners to about ¼ full. They will not rise to the top to leave room for the mascarpone topping. Bake 8 minutes. Makes 12.

  Tiramisu Frosting

  6 egg yolks

  ¾ cup sugar

  ⅔ cup milk

  1 ½ cups heavy cream

  ½ teaspoon vanilla extract

  1 pound mascarpone cheese

  1 cup strong black coffee, room temperature

  2 tablespoons rum

  1 tablespoon unsweetened cocoa powder

  Using a medium saucepan, whisk together egg yolks and sugar. Add in milk and whisk over medium heat until mixture boils. Boil for one minute and then remove from heat. Once the mixture has cooled, cover it and put it in the refrigerator. After one hour, mix the mascarpone cheese into the egg and milk mixture until smooth. In another bowl, whip together cream and vanilla until stiff peaks form. In small bowl, mix together the coffee and rum. Pour 1 ½ tablespoons of the coffee and rum mixture over the cooled cupcakes and allow it to absorb into the cake. Distribute the mascarpone mixture over the cupcakes, spreading it evenly. Place a large dollop of the whipped cream over the mascarpone mixture and sprinkle with cocoa powder. Refrigerate 3–5 hours until set.

  Don’t miss the next Cupcake Bakery Mystery, coming 2016.

  Turn the page for a preview of Jenn McKinlay’s next Library Lover’s Mystery . . .

  A Likely Story