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.
Chocolate-Coconut Jumbo Pie Cupcakes
- Prep Time 30 min
- Total 1 hr 30 min
- Ingredients 6
- Servings 12
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Heat 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.
-
Step2Reduce 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.
-
Step3Bake 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
550
Calories
29g
Total Fat
4g
Protein
68g
Total Carbohydrate
35g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 550
- Calories from Fat
- 260
- 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;Carbohydrate Choice
4 1/2
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