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Chocolate-Coconut Jumbo Pie Cupcakes

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By Pillsbury Kitchens
Updated Jul 11, 2011
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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
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

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
*Percent Daily Values are based on a 2,000 calorie diet.
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