I have the giant cupcake pan. I have only used it two or three times. You may need to put it on a lower rack in your oven, not on the middle rack - at any rate I found I had to. Do you have a regular sized oven? At what temperature and for how long are you baking these? How much batter are you using? I bake only until a toothpick inserted in the middle comes out with a few moist crumbs, no wet batter.
Metal. I am not a big fan of silicone pans. You need to use a fairly dense cake for this to work well. Are you following the recommended batter amounts? I bake for about 55 to 60 minutes only. Is your pan metal or silicone?
I made a giant cupcake recently as a smash cake for a 1st birthday. I used a silicone 2 piece set and a homemade vanilla cake recipe. The top was smaller, so it had to come out of the oven sooner, at about 40 minutes. I left the bottom to cook for an additional 10 minutes. After cooling in the pans for 30 minutes, they came out beautifully! I just used a sharp knife to trim off the darker edges so there would be no "crunch" to the cakes.
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