As you know, dotter works at Starbucks. We’re so proud of her. I don’t mean to brag but her customer service skills are pretty extraordinary, especially for being eighteen.
Original pictures from this post have gone missing. Here is your consolation picture of dreamy chocolate cuppycakes. I highly recommend the dreamy peanut butter frosting recipe below, though, if you’d like to change things up.
I do love her so. Especially when she hands me my favorite drink with a little extra chocolate.
The other day dotter was working at the drive-thru when our old neighbors came though for a treat.
Isn’t it the cutest treat ever? And the sweetest little box?
But our friend’s daughter thinks that the new petite peanut butter cupcakes are too small and announces her legitimate complaint every time she orders. Since dotter was taking the order this time, she came home with a special request for her foodie mom. Of course, got a little carried away.
Yeah. Kind of like that.
I mean, if you’re going to do it, commit. Right?
What I am about to share with you is my top secret chocolate cake recipe. This is just between you and me, right?
Okay then, pre-heat oven to 350 degrees. Sift and place these dry ingredients in a mixing bowl…
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 2 teaspoons vanilla
- 1 cup hot water
Place dry ingredients into mixer. Place eggs, buttermilk, oil, sour cream and vanilla in a container and beat together well. Mix beaten wet ingredients with dry ingredients. Mix in hot water on low speed. Scrape down edges of bowl to be sure to incorporate all ingredients into batter. Mix on medium speed for a couple minutes.
Scoop batter using an ice cream scoop or 1/3 measuring cup into cupcake liners placed in a muffin baking pan.
Bake for about 20-25 minutes or until a fork poked in comes out clean.
Allow cupcakes to cool completely. Makes about 18 cupcakes.
While cake is cooling is the perfect time to make the icing. In this case, it’s peanut butter icing.
- 2 cups powdered sugar
- 1 cup creamy peanut butter (This is one of those times when the reduced-fat product won’t mean compromised flavor, so feel free to use it!)
- 2/3 cup heavy cream
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Again, between you and me, this frosting packs the flavor of the original but is creamier and holds up better.
Yum. Simply yum.
I hollowed out a little bit of the bottom cake and hid peanut butter frosting and some chopped mini Reese’s inside. Obviously, I was far too excited about this idea to keep my camera still.
Let’s compare to see if we accomplished the challenge, shall we?
Oh man. That was fun. But for the true test, we delivered the enlarged cupcake to our little friend. We surprised her so we had a great time catching up with our old neighbors while we waited for her to come home from youth group where she was feeding the homeless in Seattle. Be still my heart.
What a sweet, sweet young lady she has become.
Oh, and the verdict on the world’s largest petite cupcake? Considering the hug she gave me was bigger as the cupcake itself, I think she liked it. And it was no surprise that she shared with her brothers and mom & dad.
Thankfully for me and my chocolaty madness, this is true.
Dotter delivers great customer service once again. Starbucks, you got a good one.