6-Cup Jumbo Stainless Steel Muffin Pan – Large Cupcake Baking Tray
3.5-Inch Jumbo Cups • Non-Toxic Uncoated Stainless Steel • Dishwasher Safe
Bake bakery-style jumbo muffins, oversized cupcakes, and delicious homemade treats! This 6-Cup Jumbo Stainless Steel Muffin Pan features six large 3.5-inch baking cups, perfect for jumbo blueberry muffins, chocolate chip muffins, cupcakes, egg bites, mini cheesecakes, Yorkshire puddings, cornbread, mini quiches, and individual desserts. Enjoy professional-style baking results right in your own kitchen!
Choose durable, uncoated stainless steel bakeware! Unlike traditional nonstick-coated muffin tins, this food-grade stainless steel muffin pan contains no synthetic nonstick coating that can peel or flake. Its sturdy one-piece construction, deep muffin cups, smooth rounded edges, and corrosion-resistant surface make it an excellent alternative to coated or aluminum muffin pans.
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One jumbo muffin pan, dozens of delicious possibilities! Measuring 12.1 × 8.2 × 1.78 inches, this versatile 6-cup large muffin baking tray is ideal for sweet and savory recipes, including breakfast egg muffins, individual meatloaves, mini chicken pot pies, oversized cupcakes, and homemade Yorkshire pudding. The durable stainless steel construction promotes consistent baking, while the generously sized cups provide room for larger portions.
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Tastykake-Style Chocolate Cupcakes with Cream Filling Recipe
Yields: 12 filled cupcakes
✨ Chocolate Cupcake Ingredients
- 1 cup (125g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120ml) buttermilk, room temp
- ½ cup (120ml) hot coffee or hot water
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ⅓ cup (80ml) vegetable oil
- 1 large egg, room temp
- 1 tsp vanilla extract
🍦 Cream Filling (Tastykake-Style)
- ½ cup (1 stick) unsalted butter, room temp
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp milk or heavy cream
- Pinch of salt
- Optional: 1 cup marshmallow fluff (for an authentic texture)
🍫 Optional Chocolate Ganache Topping
- ½ cup heavy cream
- 4 oz (113g) semisweet chocolate, chopped
🔧 Instructions
1. Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix sugars, oil, egg, and vanilla until smooth. Add buttermilk and mix.
- Slowly stir in the dry ingredients. Then mix in the hot coffee or water.
- Fill cupcake liners ⅔ full and bake 18–22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
2. Make the Cream Filling
- Beat butter until light and fluffy (2–3 minutes).
- Add powdered sugar, vanilla, salt, and milk. Beat until smooth and fluffy.
- Fold in marshmallow fluff (if using) for extra bounce and flavor.
- Transfer to a piping bag fitted with a round tip.
3. Fill the Cupcakes
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Once cupcakes are cool, insert the piping tip into the top or bottom of each and fill with cream (about 1–2 teaspoons per cupcake). You can also cut a small cone out of the top, fill, and replace the cap.
4. Optional Ganache Topping
- Heat cream just until simmering. Pour over chopped chocolate.
- Let sit 2 minutes, then stir until smooth.
- Spoon or dip the tops of each cupcake for a glossy, decadent finish. Let set 10–15 minutes.
🏆 Chef’s Tip:
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For a true Tastykake look, drizzle a little white icing swirl on top using a mix of ½ cup powdered sugar and 1–2 teaspoons milk.