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…
- 3 cups sugar
- 3 1/2 cups flour
- 1 cup of Hershey’s Special Dark Cocoa
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon salt
Give them a couple of spins with the mixer so they are well combined.
- 3 eggs
- 3/4 cup milk
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 1 tablespoon of vanilla
- 1 cup boiling hot water
Mix well until you get this delicious, creamy dark chocolaty batter.
For this special request, I used my giant Wilton cupcake pan. Yes. Yes, I did. Just sprayed some baking spray inside…
… and poured the batter just over the half way mark to give the cake room to rise while baking.
It’s not easy, but when it is finished baking (stick a skewer in the middle & it will come out clean when done) allow to cool on a baking rack.
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.