Chocolate-Coconut Jumbo Pie Cupcakes

Prep 30 min
Total 1 hr 30 min
Ingredients 6
Servings 12

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.

By Pillsbury Kitchens

Updated July 11, 2011

Make with

Pillsbury Pie Crust

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

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 44%
Saturated Fat 10g 50% Trans Fat 2g
Cholesterol: 55mg; 19%
Sodium: 540mg; 22%
Potassium: 130mg; 4%
Total Carbohydrate: 68g; 23%
Dietary Fiber 1g 6% Sugars 35g
Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 10%; 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;