Finally, the perfect opportunity to use my giant cupcake pan presented itself. My friend Jocleyn is moving to Vancouver soon, and her birthday is just around the corner. She said either cupcakes or a cake would be great, so I figured both would be the best option. The flavour request was Guinness beer cake, so I decided to revisit the Chocolate Stout Cupcake recipe that I posted about a little while ago.
Mmm giant cupcake
I really wanted to get the cake right the first time, so I spent a little while looking for tips and tricks online. A few of the things I found online included:
- baking the bottom half for 10-20 minutes before putting batter in the top half of the pan
- baking the top and bottom halves separately
- use ~ a 2:3 ratio of batter between top:bottom of the pan (2 ½ for the top and 3 ½ for the bottom)
- most pans require 6 cups of batter (I’m not really sure how this is a tip/trick… it’s more of a fact…)
- denser cake recipes work better
- thoroughly grease the pan and use flour/cocoa
- put the pan on a jelly roll sheet just incase of over flow
Baking actually went pretty well, except for one hiccup where I broke the bottom half, well, in half.
It’s fine as long as it tastes good right?
I couldn’t leave the bottom half uniced like originally planned, so I crumb coated the whole thing and put it in the fridge. I still wanted the bottom half to look cake-like, so I decided to try ganache. This is where my second hiccup came in. Since I had the cake in the fridge, the ganache solidified and I couldn’t spread it. Heating up my spatula in hot water helped, but over all the whole thing kinda sucked.
One thing I didn’t find online was how to take the cake out of the pan once it had cooled. I was able to pull the cake away from the sides of the pan with my fingers and lift each half out.
I hope your cupcake goes more smoothly than mine!
Chocolate Stout Giant Cupcake
- 2 1/2 cups ( 313 g) all purpose four
- 2 cups (400 g) granulated sugar
- ¾ cup ( 64 g) cocoa powder
- 1 1/2 tsp baking soda
- ½ tsp salt
- 12 oz (~350 ml) Guinness stout
- ½ cup ( 118 ml) milk
- ½ cup (118 ml) vegetable oil
- 1 tbsp vanilla
- 3 eggs, room temperature
- ¾ cup (177 g) sour cream
1. Preheat the oven to 325F, and prepare giant cupcake pan by thoroughly greasing (with shortening) and flouring. Put the giant cupcake pan on a jelly roll pan, or another flat pan that could catch any over flow.
2. In a medium bowl combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk dry ingredients together.
3. In the bowl of a stand mixer combine the Guinness, milk, vegetable oil, and vanilla. Add the eggs one at a time, mixing on medium (4 on KitchenAid) speed after each. Mix in the sour cream.
4. Gradually the dry ingredients, mixing on low speed (2 on KitchenAid) and scraping down the side of the bowl with a spatula.
5. Divide the batter between the two halves of the pan, so that each half is about ¾ full. About 2 cups for the top half, and 3 ½ for the bottom half*.
6. Bake for 70 minutes, or until a cake tester (I used a bamboo skewer) comes out clean. Let the pans cool completely before removing the cake.
Boozey Birthday Buttercream
- 1 cup (227 g) unsalted butter, room temperature
- ½ cup (95 g) shortening
- ½ tbsp vanilla
- 2 tbsp Bailey’s Irish Cream (caramel)
- 2 tbsp Creme de Cacao
- 600 g (a little less than 5 cups) confectioners’ sugar
1. Cream together the butter and shortening on medium speed (4 on KitchenAid) until lightened, about 3 minutes. Add the vanilla and beat on medium-high (6 on KitchenAid) until combine.
2. Add caramel Bailey’s and Creme de Cacao one at a time, beating until combined.
3. Add the confectioners’ sugar 1/3 at a time, beating well before adding the next portion.
*My pan is smaller than the Wilton one, so the proportions will probably be slightly different depending on the pan you have. I would also use more of batter in the top half than 2 cups.
Tips and tricks from: