I'm going to be making cupcakes in Starbucks Sampler cups for a festival coming up, but here's my problem/question....I saw these on several different blogs and the bakers have different methods of baking them...one says to not let them touch while baking or they will stick....and another said to place them as close together as possible or they will have dark scorched looking places on the lips of the cups (she said she crowded as many as she could in a 13x9 pan).....another said to place them in a cupcake pan....does anyone know what is the best method of baking them....? I don't have enough cups to experiment....
Hope someone can help.....
those look yummy. i would love to do something like that, but i'd be afraid of legal issues using starbucks cups. any advice on that?
My daughter expressed the same concern....but I'm going to take the chance...I don't figure a Starbuck's representative will be at the one day festival in Podunk, Oklahoma ready to fine me for using the Starbuck's cups.....
I have no advice on the matter, and I'm sure the wiser person would not use them without some sort of permission to do so.... 
have you had a chance to try it out? if so, did the cups scorch?
I have made them, but with a local coffee shop's cups...same type of cup though. I set them in a lipped cookie sheet side by side. I wrapped foil around the individual cup tops to keep them from browning (kinda like a pie), and they turned out great! Good Luck to you all!
I made some that were so much fun to do.. The Starbucks store in my little town gave me some cups, as I promised them a sample of each of the cupcakes I made.. 
I actually baked the cupcakes as you normally would, and then used two, with filling inbetween, in each cup. I removed the liner from the cupcake before putting them in the cups. Here is a picture of them.. http://www.cakecentral.com/cake-photo_1626570.html I have the recipes also, if you are interested.. hth
Caramel Macchiato
1 box French Vanilla Cake Mix (Betty Crocker)
1 box French Vanilla Jello Instant Pudding Mix, small
optional.. butterscotch flavor
2 packets Starbucks VIA, Italian Roast Coffee
optional.. Espresso, to taste
3 Eggs
1/3 cup Vegetable Oil
1 cup Milk
1 dram LorAnn, English Toffee
optional.. butterscotch flavoring
Mix on low to combine, then on medium 2 minutes. Fill baking liners app half full/bake at 350 for 17 mins. Yield: 2 dozen Note: cover cupcakes with plastic wrap, and let sit overnight for flavor to intensify.
Caramel Cream Icing
2 cups Rich's Whip Topping
1 can Duncan Hines Caramel Frosting
Whip topping in a chilled bowl on medium with the wire whip to stiff peaks. Turn mixer to low and add caramel frosting gradualy till mixed. Ice cupcakes and drizzle with Caramel Topping. Notw: Rich's Whip Topping must be stored under refrigeration.
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