I've never made the giant cupcake before, but I'm wondering if a regular cake mix will be sturdy enough to hold to top and not squish or colapse. I've heard the WASC is good and sturdy, but is there a chocolate version of it? Does anyone else have any tips for the Giant Cupcake?
Are you talking about the Wilton pan? If so, I have done that with box mixes (it takes more than one...almost two) and had great results. The most important thing about that pan is to really make sure you get into all of the crevices when greasing it to make sure it's easy to get the cake out. I have just used the standard box recipe.
The one in my pics is a box mix.