He’s been lurking in the shadows for weeks, leering, a smirk curled across his lips. Slow and serpentine, he slithers closer. I feel his breath upon my neck. It’s warm and sweet, like chocolate-covered sin.

A shifty dealer of indulgence, he lures me with a baker’s dozen of the Devil’s own. I’m an obvious target, a weak-willed thrill-seeker, easily seduced. A glutton for instant gratification, I’m the stereotypical junk-food junkie.

“You know you want this,” he whispers into my mouth. Suddenly, his tongue darts like a dancing flame, teasing me a quick hit of epicurean ecstasy. He leaves behind a trace of cocoa, a spike of cinnamon.

“Just one bite,” I say, feigning conviction. But a single taste is like a first kiss; it only deepens the desire. Three more bites and I am scraping my teeth across thin, pastel-colored cupcake paper, desperate for sugary satisfaction.

Briefly, I think how I might play it safer. A peck on the cheek, a small slice of angel food. But I’ve tasted enough of the deliciously decadent side of life to know that I can never be satiated with chaste tokens of affection or a slice of innocent, airy cake. For even the angels among us know that devilishly good is always more satisfying than simply divine.

Hot Cinnamon Devil’s Food Cupcakes

2 2/3 cups all-purpose flour

1 1/2 cups unsweetened cocoa

1 1/4 tablespoon ground cinnamon

1/2 teaspoon cayenne pepper

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

3 1/4 cups sugar

1 cup brewed coffee, cooled

1 1/4 cups buttermilk

3/4 cup vegetable oil

2 large eggs

2 large egg yolks

1 tablespoon vanilla extract

1 1/4 cups mini semisweet chocolate chips, lightly dusted in flour

Preheat oven to 325?F.

Sift together flour, cocoa, cinnamon, cayenne, baking powder, salt and baking soda.

In a large bowl, combine sugar, coffee, buttermilk, oil, eggs, egg yolks and vanilla. Beat egg mixture until blended.

Add dry ingredients and beat on medium speed, until well-blended. (Note: batter will be a bit thin!) Stir in chocolate chips.

Fill paper-lined cupcake tins 2/3 full with batter. Bake for about 25-28 minutes. Cool completely before finishing with almond frosting or dusting with powdered sugar.

Almond Butter-Cream Frosting

3 sticks unsalted butter, at room temperature

5 cups powdered sugar

1 1/2 tablespoons whipping cream

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Beat butter with electric mixer until light and fluffy. Gradually beat in sugar, cream, vanilla and almond extracts. Spread evenly over cooled cupcakes.