Sarah Graves Serves Mystery with Death by Chocolate Chip Cupcake

Death by Chocolate Chip Cupcake by Sarah Graves

About the Book

In the fifth Death by Chocolate Mystery by Sarah Graves, Jacobia “Jake” Tiptree and Ellie White, owners of the Chocolate Moose Bakery, are hired to cater a retired film star’s party in what’s rumored to be Eastport, Maine’s, most haunted house.

Jake and Ellie are taking a break from perfecting their chocolate pizza recipe to cater a housewarming party hosted by movie icon Ingrid Merryfield. Miss Merryfield is famous for her old-Hollywood glamour. Her new home, Cliff House, has a reputation too—for being haunted. But she isn’t concerned, and some of her guests even try to summon a spirit during the party using a Ouija board. What arrives instead is a freak autumn storm that downs an ancient tree, trapping everyone on the property and setting the stage for a killer’s planned spree.

Though Jake and Ellie don’t intend to get stirred into the mix, there’s no avoiding it—especially when they witness one of the guests being shoved over the very precipice that gave Cliff House its foreboding name.

Jake and Ellie begin sifting through suspects and motives, a search that takes them from a long-lost family graveyard to a wise old herbalist’s deceptively sweet cottage and finally to Cliff House’s overgrown gardens. Is there some ghostly presence involved—or a flesh-and-blood villain? And either way, can they ensure that they avoid meeting their very own, very permanent Hollywood ending?

Chocolate Pizza from Death by Chocolate Chip Cupcake by Sarah Graves
Serves: Makes 1 (12-inch) pizza
Chocolate Pizza is so easy to make, you’ll be wondering why you didn’t try it before!
  • 1 (0.25-ounce) package active dry yeast
  • ¾ cup warm water
  • 2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • ¾ teaspoon fine sea salt
  • 3 tablespoons olive oil
  • Chocolate-hazelnut spread
  • White chocolate chips
  • Milk chocolate chips
  • Semisweet chocolate chips
  • Chopped, salted nuts (optional)
  1. In a small bowl, stir together yeast and ¾ cup warm water. Let stand until yeast dissolves and mixture is foamy, approximately 5 minutes.
  2. In a large bowl, stir together flour, sugar, and salt. Stir in yeast mixture. Stir in olive oil until it forms a dough. Turn dough out onto a floured surface. Knead until dough is soft, adding more flour to the kneading surface, if needed.
  3. Coat the inside of another large bowl with a little olive oil. Place dough in bowl, turning to grease dough. Cover dough with a damp dishtowel and let dough rise in a warm (85°) place until doubled in size, 45 to 60 minutes. Punch dough down in the bowl, cover, and refrigerate for 1 hour.
  4. Preheat oven to 450°.
  5. When it’s time to use it, punch dough down again and turn it out onto a 16-inch parchment paper square. Let dough rest for 10 minutes. Using a rolling pin, roll out dough to a 12-inch circle.
  6. Slide crust with parchment paper onto a pizza stone (or a baking sheet).
  7. Bake until well browned, but not burned, 10 to 20 minutes.
  8. Let cool slightly until just warm. Spread slightly warm crust with desired amount of chocolate-hazelnut spread. Sprinkle with desired amount of chocolate chips and nuts, if using.
  9. Return pizza to oven until chocolate melts slightly. Remove from oven, cut into slices, and enjoy!


Death by Chocolate Chip Cupcake by Sarah Graves


Sarah Graves is the USA Today bestselling author of the Death by Chocolate Mysteries, the Home Repair is Homicide Mystery Series, and the Lizzie Snow suspense novels. Much like Jake Tiptree, the sleuth who stars in her cozy mysteries, she lives in a 200-year-old house in Eastport, Maine. When she’s not cooking or baking something delectable (or writing about it), she tends a huge garden or shovels snow, depending upon the season.


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