I made this HUGE cupcake using the Wilton Giant Cupcake Pan, that a friend sent me, last Friday for a birthday cake! It was vegan Red Velvet with "Cream Cheese" frosting, and I put dark chocolate ganache in between the layers and around the bottom. Unfortunately, I used far too much batter and cooked it at too high a heat, so the outside was crispy and overdone. However I kept getting compliments from people that they liked that! Go figure. Anyway, next time (tonight) I will put in less batter and be able to write more about how I made it and all the details. I think the secret is definitely to cook each side separately, or at the same time at a low temperature for a longer period (maybe 325 degrees for 45-55min). I'll let you know how it goes!