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.

  • 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
  • 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.
  • 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.
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