Giant Chocolate Cupcake

I am often asked how to make a giant chocolate cupcake because my recipe is always a hit. My giant cupcake recipe is very simple to make, let me show you how.
I took pictures as I put it all together, it was so simple! I thought I would share the simple, 10 easy steps I used to make it.
I have to confess in advance, I made it really easy on myself, I cheated a little. Instead of my homemade cake and frosting, I used boxed cake mixes and canned frosting to make it even easier.

A little side note, I think there is a big difference in boxed cake mixes when it comes to flavor and moisture.

My choice for cake mix and frosting is (drum roll, please) Betty Crocker.

With that said, lets get started.

Supplies and Ingredients for a Giant Chocolate Cupcake:

1 Wilton Giant Cupcake Pan

2 Betty Crocker Cake Mixes

About 1 1/2 cup of Nestle Toll House Chocolate Chunks

1 Can Betty Crocker Chocolate Frosting

Cake plate or prepared Cake board

1 Wilton Large Drop Flower #2D Decorating Tip

Wilton Disposable 12 Inch Decorating Bags

How to make a Giant Chocolate Cupcake in 10 Easy Steps:

Step 1- Prepare your ‘Giant Cupcake’ Pan by spraying the inside with cooking spray and coating with flour.

Step 2- Prepare your cake mixes according to package instructions, I added a cup of Nestle Toll House Chocolate Chunks to the cake mix just for some added fun.

Mixing the batter

Step 3-  Fill both sides of your ‘Giant Cupcake’ Pan with the cake mix to about 2/3-3/4 full.  There will be a little cake mix left over.  I just make another small cake for the kids to decorate.

Filled cupcake bottom

Step 4- Bake at 350 degrees F until a toothpick inserted in to the center of the cupcake bottom comes out clean.  I started checking it at about 30-35 minutes.  Times will vary, every oven is different.

Step 5- Allow cake to cool completely.  Then remove from pan by loosening any cake that is stuck to the pan with a butter knife.  Turn the pan upside down onto a cookie sheet or plates.

Baked cakes

Step 6- Cut top off both the top and the bottom of the giant cupcake with a cake knife or a serrated knife.  Place bottom of cupcake on a cake plate or prepared cake board.

Cut off cake top, place bottom of cupcake on cake plate or cake board

Step 7- Place  decorating tip #2D in to a  12 inch decorating bag, fill bag with frosting to about 2/3 full.

Put tip into decorator bag and mark bag about 1/2 inch from end of tip

Pull tip back and cut the tip on the line you made

Insert tip in to bag until it is snug in the end

Fill bag with frosting to about 2/3 full, twist top and hold firmly

Step 8- Twist top of decorator bag, squeeze bag, piping frosting on top of cupcake bottom to make a ‘glue’ to hold the top on.  Place the top of the cupcake on top of the bottom with point facing up.

Pipe frosting on top of cupcake bottom to make a 'glue' to hold the top on.

Place the top of the cupcake on top of the bottom with point up.

Decorating Your Giant Chocolate Cupcake:

Step 9- Pipe frosting on top of cupcake, starting on bottom outside edge and working your way up to the top in a spiral.

Giant Chocolate Cupcake top iced!

Step 10- Add chocolate chunks to top of cupcake to make it look like it has ‘sprinkles.’

Ready to be enjoyed!

P.S. There will be a small argument to decide who gets the ONLY cupcake!