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Chocolate-Coconut Jumbo Pie Cupcakes

By: Pillsbury®

"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."

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 cupcakes

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.