Maybe you shouldn't get one for everyone in the third-grade class.
Meet the $750 Decadence D'Or cupcake at Sweet Surrender inside the Palazzo. It's encased in a hand-blown sugar fleur-de-lis and crafted using chocolates that get more special attention during production than Rip Torn when the movie's shot in a whiskey bar. It's arguably better than the Hostess version. Here's how it breaks down:
The Cake: Made from Palmira Single Estate chocolate, which was developed by Valrhona, a French chocolatier who planted a series of Criollo bean trees to create chocolate that's even better than a Scrumdiddlyumptious Bar. The chocolate is so legit it's released in vintages, with unique flavor notes and aromas including honey, caramel, lavender, vanilla, banana, orange blossom, and almonds.
The Frosting: It starts with Charentes-Poitou AOC butter, made by a French butter cooperative founded in 1888 (love those French butter cooperatives), and contains zero artificial coloring, preservatives, or deacidifying substances. Then it gets some Tahitian Gold vanilla caviar mixed in, which comes from vanilla that is hand-pollinated, hand-harvested, and requires someone to manually split the vanilla beans and extract the seeds by hand.
Louis XIII de Remy Martin Cognac: Once that sucker's done baking, they pour a little liquor out for the cupcake homies -- it's blended from 1200 cognacs ranging from 40-100yrs old.
Edible Gold Flakes: Since apparently it was cool to decorate risotto with gold leaves in the 16th century, Sweet Surrender decided that, this thing being at the Palazzo and all, they should be placing edible gold flakes on top. And you hopefully decided to win a bunch at the craps table before buying it.