Chocolate-Coconut Jumbo Pie Cupcakes

Pie is the new cupcake – but don’t choose between the two. One of our Top 10 Pies to Try has a mini-pie baked into a cupcake.

(18)
(4)
Save and Share
  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 6
  • servings 12
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
box chocolate fudge cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
3/4
cup semisweet chocolate chips
1/2
cup shredded coconut
1
container vanilla whipped ready-to-spread frosting

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4 3/4-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
  • 2 Reduce oven temperature to 350°F. Make cake batter as directed on box. Place 1 tablespoon chocolate chips and 1 teaspoon coconut in each pastry-lined muffin cup. Top with cake batter, dividing evenly among muffin cups.
  • 3 Bake 30 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool completely. Frost with frosting. Top each with 1 teaspoon coconut.
  • 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4 3/4-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
  • 2 Reduce oven temperature to 350°F. Make cake batter as directed on box. Place 1 tablespoon chocolate chips and 1 teaspoon coconut in each pastry-lined muffin cup. Top with cake batter, dividing evenly among muffin cups.
  • 3 Bake 30 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool completely. Frost with frosting. Top each with 1 teaspoon coconut.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
10g,
10%
Trans Fat
2g
2%
),
Cholesterol
55mg
55%;
Sodium
540mg
540%;
Total Carbohydrate
68g
68%
(Dietary Fiber
1g
1%
  Sugars
35g
35%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.