Thursday, January 14, 2010

Starbucks Silliness


Taylor and I stopped by Starbucks on the way home from Tae Kwon Do tonight. I'm not usually a Starbucks fan, as I far prefer tea to coffee and would much rather make my own chai tea at home. And have you noticed how most things there are silly expensive?

Every once in a while, though, Taylor asks to go, so we do.

Here's how things went down, MasterCard commercial style.

Chai latte: $2.75

Chocolate cupcake (with 3 inches of frosting) and milk: $3.75

Chair dancing to jazz music in Starbucks chairs: PRICELESS!

I don't know who started goofing off first, but when the piano jazz music started playing overhead Taylor and I both got happy. Think 'theme from the Peanuts, only better'. Happiness led to goofiness, then goofiness led to an all out laugh-until-your-eyes-water chair dancing fest. If I wasn't so supremely ignorant of jazz composers and musicians, I'd even tell you what we were dancing to, so you could have a chair dancing fest of your own. But alas, it shall forever remain a mystery.

Instead, I think I'll post the recipe for the cupcakes. Sounds like a good idea with Valentine's Day just around the corner.

Ultra Moist Starbucks Chocolate Cupcakes

You'll love this super moist, rich chocolate cake (or cupcakes) made with Starbucks coffee. The coffee enhances the fudge flavor of this dessert, but does not leave you with a coffee taste.

2 round cake pans or 24 cupcakes

Ingredients

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 cup milk
  • 1 teaspoon vanilla
  • 8 ounces Starbucks black coffee, cooled

Directions

  1. Preheat oven to 350°.
  2. In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
  3. Whisk together sugar, cocoa powder, salt, baking soda and baking powder, then add to egg mixture.
  4. Alternate stirring in flour and milk.
  5. Don't worry if batter seems runny to you. This is normal and makes the cake so moist!
  6. Pour batter into two greased 9-inch round cake pans.
  7. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
  8. Spoon the batter into the cups about three-quarters full.
  9. Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
  10. After cake has cooled, remove and frost with your favorite icing. Remember, at least 3 inches tall on those cupcakes!
I don't have any pics of Taylor and I in our goofy glory. Not a one of that decadent cupcake she ate. Just some great memories of one of those times when fun happened out of nowhere. Priceless.

Kristin
Posted by at