pie cupcakes`~jumbo chocolate-coconut

Name: Pie Cupcakes`~Jumbo Chocolate-Coconut
Prep time: 10 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 box(es) refrigerated pie crust, softened as directed on box; 1 box(es) chocolate fudge cake mix with pudding; - water, veg. oil and eggs called for in cake mix; 3/4 cup(s) semisweet chocolate chips; 1/2 cup(s) shredded coconut; 1 - container vanilla whipped ready-to-spread frosting

(1 RATING)

164 Pinches 1 Photo

Carol Junkins

Hanson, MA

Updated on Dec 1, 2011

Another Pillsbury idea, pie cupcakes! Make something different and let them figure how you made them. Recipe and picture from Pillsbury.

Rate

prep time 10 Min

cook time 30 Min

method Bake

yield 12 muffins

Ingredients

1 box refrigerated pie crust, softened as directed on box
1 box chocolate fudge cake mix with pudding
- water, veg. oil and eggs called for in cake mix
3/4 cup semisweet chocolate chips
1/2 cup shredded coconut
1 - container vanilla whipped ready-to-spread frosting

How To Make pie cupcakes`~jumbo chocolate-coconut

Step 1

Heat overn to 450 degrees. 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.

Step 2

Reduce oven temperature to 350 degrees. Make cake batter as directed on box. Place 1 tablespoon chocolate chips and one teaspoon coconut in each pastry-lined muffin cup. Top with cake batter, dividing evenly amoung muffin cups.
Step 3

Bake 30 to 33 minutes of until toothpick inserted in center of cake comes out clean. Cool completely. Frost with frosting. Top each with one teaspoon coconut.
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