Chocolate-Coconut Jumbo Pie Cupcakes
By Tea Coffee Lovers
05:40
Chocolate-Coconut Jumbo Pie Cupcakes
Prep Time:
30 Min
Ready In:
1 Hr 30 Min
Ingredients
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 (18.25 ounce) package chocolate fudge cake mix with pudding
- 1 1/3 cups water*
- 1/2 cup vegetable oil*
- 3 large eggs*
- 3/4 cup semisweet chocolate chips
- 1/2 cup shredded coconut
- 1 (16 ounce) container vanilla whipped ready-to-eat frosting
Directions
- Heat oven to 450 degrees 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
- Reduce oven temperature to 350 degrees 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.
- 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.
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