Giant Chocolate Cupcake

Finally had a chance to test out the giant cupcake pan by Wilton that I've bought for quite some time. These are sure popular! Three orders for this style in the next two months! Better get testing!!

Important things to note:

• Wilton pan has instructions and also a recipe. Perhaps their recipe works with what they stated; however, it DID NOT apply to the recipe i used. 
• Fill the pan for the bottom portion of the cake, leaving approx 1 inch room at the top instead of 2/3 full
• Fill the pan for top portion completely FULL. I made this mistake and the cake didn't spread to the edges of the pan
• Cake most likely takes longer than 1 hour and 10 minutes. I used a gas stove, took approx 1hr and 25 minutes and the bottom portion couldve still been cooked a little bit longer
• There will be scraps left over as the cake does dome. I've cut off the tops and can be used for cake pops!

Moist Chocolate Cake

adapted from TasteofHome

• 2 cups flour
• 1 tsp. salt
• 1 tsp. baking powder
• 2 tsp. baking soda
• 3/4 cup baking cocoa
• 2 cups sugar
• 1 cup oil
• 1 cup brewed coffee
• 1 cup milk
• 2 eggs
• 1 tsp. vanilla

1. Sift together dry ingredients. Add oil, coffee and milk. Whisk until combined. Add eggs and vanilla. Whisk until well incorperated (about 2 min.). It will be quite runny.
2. Grease and flour giant cupcake pan. Pour the batter into the pans and bake at 325ºF for approximately 1hr and 25 minutes or until a toothpick inserted into the centre comes out clean.
3. Let the cakes cool in the pans for 10 min. before removing to cool completely.

ButterCream 

• 1/2 cup butter, softened
• 1/8 teaspoon salt
• 4 cups confectioners' sugar
• 2 egg yolk, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Directions

1. Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
2. Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.

Raspberry Sauce

1/4 cup of raspberry puree

1 tsp of cornstarch mixed with approx 1 tablespoon of water

1.  mix cornstarch slurry with puree and bring to a boil
2. Let cool to room temperature and fold into buttercream

*When the cake has completely cooled, you can also cut a hole in the middle of the cake with a knife, add chopped fruit mixed with the buttercream for a bit of sweetness. then frost the cake with buttercream. I just used the back of a spoon to slather it on !