Chocolate giant cupcake

(140 ratings)
giant cupcake, cupcake, chocolate, chocolate cake, chocolate cupcake, giant
giant cupcake, cupcake, chocolate, chocolate cake, chocolate cupcake, giant
  • Makes: 1

  • Prep time:

  • Cooking time:

    (plus 10 minutes cooling time)
  • Total time:

    (including cooling time)
  • Skill level: Bit of effort

  • Costs: Mid-price

Know somebody who loves a good chocolate cupcake? A giant chocolate cupcake is the perfect idea for a special occasion. Instead of making lots of mini-sized cakes, which can be awkward at a party, try this giant version. Then you can add candles and use as the perfect substitute for a normal birthday cake. The ganache and buttercream topping is sure to win over the adults, whilst the fun addition of Marz planet chocolates or Dairy Milk buttons as a topping means it looks fun for the kids. It is a guaranteed hit.


For the giant cupcake:
  • 250g self-raising flour
  • ½tsp bicarbonate of soda
  • 3tbsp cocoa powder
  • 220g caster sugar
  • 220ml vegetable oil
  • 220ml milk
  • 3 medium eggs
  • 3tbsp golden syrup
For the buttercream:
  • 160g unsalted butter softened
  • 500g icing sugar, sifted
  • 2tsp vanilla extract
  • 3tbsp milk
For the ganache:
  • 150g dark chocolate
  • 150ml double cream
To decorate:
  • Mars Planets (optional)
  • cocoa powder
Equipment needed:
  • Giant cupcake mould

If you wanted to make the cake even more chocolatey, add cocoa powder to the icing.


  1. To make this chocolate cake, preheat the oven to Fan 160°C and grease the inside of your giant cupcake mould with vegetable oil.
  2. For this cupcake recipe, in a large bowl, sift together the flour, bicarbonate of soda and cocoa powder. Stir through the caster sugar until evenly combined. Mix together the liquids: oil, milk, beaten eggs and golden syrup. Make a well in the centre of the dry ingredients and pour in the wet ingredients.
  3. Using an electric hand whisk, beat together the wet and dry ingredients until evenly blended and smooth, scraping down the sides of the bowl as you go. Once smooth, pour the batter into the greased mould so that it fills about 3/4 of the way up the mould. Secure the filling insert on top of the bottom half.
  4. Bake in the preheated oven for 45-50 minutes until well risen and a skewer inserted into the middle comes out clean. The time will completely vary on your oven so after 45 minutes, keep checking every 5 minutes until it is cooked through.
  5. Once cooked, cool on a wire rack for 5-10 minutes before removing the silicone mould and leaving to cool completely on the rack.
For the buttercream:
  1. Meanwhile, cream together the butter, icing sugar and vanilla until combined. Add the milk a tablespoon at a time and continue beating for a few minutes until the buttercream reaches a light and fluffy consistency.
For the ganache:
  1. Chop the chocolate into small chunks and place in a medium sized bowl. In a small saucepan bring the cream to the boil before whisking onto the chocolate. Continue whisking until all the chocolate is melted and you have a smooth silky ganache.
  2. Once the cake is cooled, you can begin to assemble it. Start by trimming the bottom side of the top half so that it is flat and will sit flush on top of the bottom half.
  3. Place a blob of ganache on a cake board and place the bottom half of the giant cupcake on top. This will glue the cake to the board.
  4. Once the ganache has cooled to a spreading consistency, spread it onto the bottom half of the cupcake using a palette knife.
  5. Now spread a thick layer of ganache on top of the bottom half as the first layer of filling. Place a handful of Mars planets (optional) on top of this followed by piping a layer of the buttercream.
  6. Now place the top half of the giant cupcake on top of the filling.
  7. Take the remaining buttercream and starting from the bottom where the two layers meet, begin to pipe the buttercream around the cupcake in a continuous swirl as you would ice a normal sized cupcake, finishing at the peak. Put the cake in the fridge for 5 minutes to harden slightly.
  8. Dip the bottom of the ganache bowl into some hot water to loosen it and whisk until you have a thick pouring consistency. Remove the cake from the fridge and pour the remaining ganache over the top of the cupcake to provide your mudslide.
  9. Decorate with as many Mars Planets or other chocolate bites as you desire and finish with a generous dusting of cocoa powder.

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  • 4
(140 ratings)

Your comments


I made this for my boyfriends birthday, thankfully it was a trial because the cake was far too greasy, and the ingredients aren't enough for the mold. - It did have a lovely flavour, just far too greasy and heavy for me.


I made this giant cupcake for a friend and she said it was the best cake she'd ever tasted- it was very chocolatey but also held its shape much better than other recipes. I was wondering- Would it be possible to use this recipe for a batch of cupcakes? Would I need to just adjust the cooking time? Please answer asap as these chocolate cupcakes are due this week! Thank you! If this won't work, any alternative chocolate cupcake recipes would be much appreciated.


Hi I was about to make this for my mum in laws 50th but I can't find my giant cupcake mould, could I use this recipe in normal 20cm tins? Please reply ASAP

Danni Downing

Is this definitely gluten free x


Has anyone tried making this cake with soya milk and pure sunflower spread or a dairy free alternative for the frosting? I've mAde this one normally but I want to make one for my lo birthday but hrs dairy free?

Lisa Hudson

I used the recipe to make a cake for my son's birthday, didn't use the Giant Cupcake case just an 8" tin. I swapped the veg oil for Sunflower oil. Everyone loves it and is asking for the recipe.


do you have to use a mould or could you just use the tin


Can you use butter in this recipe instead of vegetable oil and if so, how much would you use? I tried this with vegetable oil and turned out delicious but would like to use butter in the future.


it takes much longer than 45 min, i am on the second atempt as the first one is to small,at 170c and not useing icing sugar i am substytuting with sweet condece milk.


great and tasty, but it is not enough for the giant coupcake mould, you need portion and half to be perfect.

Susan Dukes

when Iv'e made a giant cup cake it sticks, I grease with spray oil but it still sticks what can I do to stop it sticking, thanks

Mirka's Partycupcakes

Grate recipe and lovely chocolate sponge, but not enough to fill both pieces to create a perfect giant cupcake shape. I would recommend to use the same recipe but 1.5 portion. Also I used sunflower oil instead of vegetable oil and i could not smell or taste the oil. Maybe it is better than the vegetable oil. Also i have a gas oven and was not really sure what the temperature should be. I have followed the recipe and set the oven for 160C gas mark 3, but instead of 45-50 minutes it took 1 hour and 15 minute for the sponge to bake, but I was checking if the cake is ready every 5 minutes until the wooden stick i used was nice & dry . Also I thought that the buttercream does not need that much sugar as it was too sweet and all my guests said the same. One piece was more than enough to feel full. Well lesson for next time to use less icing sugar.

Angharad Davies

This recipe makes a delicious chocolate sponge! The only problem I found that there wasn't enough mixture to fill both halves of the mould so the top part (cone shape) didn't come out wide enough to meet the edge of the bottom half. Should I adjust the recipe to resolve this problem? Thanks :-)

Katie Flack

Absolutely delicious!! Probably the best cake I have ever made...the top didn't rise enough to fill the pan but this didn't matter as it still sat on the base perfect and looked like a cupcake! I filled the middle with melted chocolate and used my own chocolate buttercream to decorate it with roses.

Frosted Fancies

Tastes good, but the top half didnt rise around the edge, only in the middle, so the shape went completely wrong!


baring in mind I have no butter icing on, just plain as this was a trial for my friends birthday cake..


I have just made this and it tastes so bad, can mostly just taste the vegetable oil....


This is such a lovely moist cake which doesn't lose any of its moistness. I've made this 3 times already and am about to make my fourth for a family members 40th. I was a bit dubious about using veg oil at first but would not defer from the recipe as it works really well. Definitely one of my faves, thanks Clare

Katy goodtoknow Recipes

Hi lilnats, that's great news. We've got lots of gluten-free goodtoknow users who'll be pleased to hear that - did you use the same quantities and if you changed the quantities, would you like to send us the recipe for your gluten-free version?


I made this cake using gluten free ingredients and it was amazing! By far the best gluten free cake i've made and everyone said they wouldn't know the difference! Yummy!!

Katy goodtoknow Recipes

Hi CupcakeGem - yes, as long as it doesn't have a strong scent you can use corn oil. Groundnut and sunflower oil work well too. Have fun!


Just wondering, could you use corn oil instead of vegetable? Got corn oil that I need to use up thanks

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