giant cupcake cake
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Giant Cupcake Cake

Complete instructions on how to make a Giant Cupcake Cake with a sprinkle piñata surprise and hard shell cupcake liner. Don't miss this sprinkle surprise cupcake cake pan tutorial. See full instructions and photos at: https://thisdelicioushouse.com/giant-cupcake-cake/
Course Dessert
Cuisine American
Keyword birthday cake, cake, cupcake cake
Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings 24 servings
Calories 491kcal
Author angelakallison
Cost 15

Ingredients

Cake Batter

  • 2 boxes white cake mix (like Pillsbury)
  • 1 3.4 ounce box vanilla pudding mix (like Jell-O)
  • 6 large eggs
  • 2/3 cup canola oil
  • 2 cups water

Cupcake Candy Shell Liner

  • 1 12 ounce bag Wilton's Candy Melts

Buttercream Frosting

  • 1 1/2 cups butter, softened (3 sticks)
  • 4 1/2 cups powdered sugar
  • 2 teaspoons vanilla
  • 3 tablespoons milk
  • food coloring
  • 1 cup sprinkles or candies (for filling and decorating)

Instructions

Cake Instructions:

  • To make the cake, preheat oven to 350 degrees. In a large bowl combine the Cake Batter ingredients and mix well using a handheld mixer. Spray the bottom cupcake portion of the cupcake pan with cooking spray and pour in about 3 1/2 cups of batter, or until it's about two inches from the top. Place a damp dish towel in the other side (the top of the cupcake) pan. Bake for 10 minutes. Remove from oven and carefully take out damp towel, drying the pan if there is any water remaining. Spray the cupcake top of the pan with cooking spray and pour in about 2 1/2 cups of batter, or until it's about two inches from the top. Bake for 40 - 50 minutes or until a toothpick inserted in cake comes out clean. Cool on a wire rack. 
  • Once cooled, trim top and bottom of the cupcake. Reserve excess scraps. If filling with sprinkles, cut a circle in the base of the cupcake about 2 inches wide and 4 inches deep. Fill with sprinkles. Top the sprinkles hole with a piece of remaining cake that was cut away. Lastly, trim the outside of the cupcake base so that it can sit in in the cupcake liner. 

Cupcake Liner Instructions:

  • Clean and dry the cupcake base of the cupcake pan. Melt the entire bag of candy melts according to package instructions. Pour half of the melted candy into the base of the cupcake pan and use a silicone brush to brush up sides of cupcake wall. Place in refrigerator to harden for five minutes. Pour in remaining melted candy melts and brush up sides of shell. Refrigerate until it can be easily removed from mold. Note that if you can't easily remove it, place in freezer for a couple of minutes just until you are able to remove the liner without cracking it. Place the trimmed cupcake base in the candy liner. 

Buttercream Frosting:

  • In a large bowl, cream together the softened butter, powdered sugar, vanilla, and milk. Mix in desired food coloring if using. Spread a thick layer of frosting on top of the base of the cupcake and then place the top of the cupcake on it. Pour the remaining frosting in a pastry bag with desired icing tip. Pipe on swirls or desired shapes to cover the cupcake top and hide any cracks in the cupcake liner. Sprinkle with additional sprinkles or toppings if desired. 

Cherry Top:

  • To make the cherry top, place the excess scraps of cake in a bowl and break into crumbs. Add in enough of the remaining frosting to form cake into a two inch round ball. Freeze for a couple of minutes. Microwave any remaining candy melts and add red food coloring. Dip the cake ball in the candy melts and let dry. To make the "stem" trim a piece of Tootsie Roll into a small cylinder stem shape. Use a toothpick to make a hole in the cherry and insert stem. Place on top of the cake. 

Notes

Make-Ahead! You can make this entire cake up to two days in advance, just store in an airtight container in the refrigerator. Also, you can make the cake layers up to a month in advance and freeze until ready to assemble.