Chocolate-Coconut Jumbo Pie Cupcakes

(18)
  4 reviews
  • 30|min prep time
  • 1|hr|30|min total time
  • 6 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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