That's One Big Cupcake!

When I first saw this cupcake pan, I was so excited! What a neat concept. Since my daughter's birthday was coming up, I asked her if she might want me to make it for her party. She thought it was a great idea. Yoo Hoo! Since the pan comes with a recipe for Double Chocolate Pound Cake, I decided to go with it and see what happened. It was all a little scary at first. The instructions say to put more batter into the "top" of the cupcake than the "bottom". I wasn't sure how this would all work, but what happens is the "top", as it bakes, spills out a little over the edge and makes the top of the cupcake hang out over the bottom, so it looks like the smaller version of a cupcake. To join the top and bottom, you use just a bit of icing. It's pretty easy to frost and decorate, but cutting it to serve was a bit tough because of the height of the cake. It seemed to be a big hit at the party though, so that's all that counts!

Double Chocolate Pound Cake

using the Giant Cupake Pan

2 teaspoons instant coffee

1/2 cup boiling water

1/2 cup unsweetened cocoa

3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups (3 sticks) butter, softened

2 cups granulated sugar

1/2 cup firmly packed brown sugar

4 eggs

2 teaspoons vanilla extract

1 cup sour cream

1 cup mini semi sweet chocolate chips

Preheat oven to 325 degrees. Grease and flour pan(s). In a small bowl, dissolve instant coffee in water, set aside to cool.

Stir together flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat butter, granulated sugar, and brown sugar with electric mixer until light and fluffy. Beat in eggs, on at a time. Add vanilla and mix well. Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture and beating after each addition until smooth. Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan then spoon remaining batter into the bottom of the pan.

Bake 60 to 70 minutes or until toothpick comes out clean. Cool cake in pan for 15 minutes then turn cake onto rack to cool completely. To assemble cupcake, ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.

Makes 10 to 12 servings.

Recipe from Wilton Industries.

"When you look at a cupcake, you've got to smile."
-Anne Byrn