Good Ole Chocolate-Coconut Jumbo Pie Cupcakes

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Posted August 16, 2012 by admin in

rating

Easy Prep
 
 
 
 
 


Fast Cook Time
 
 
 
 
 


Common Ingredients
 
 
 
 
 


Total Score
 
 
 
 
 


Recipe Facts

Prep Time:: 20 minutes
 
Cook Time:: 35 to 43
 
Ready In:: 55 to 63 minutes
 
Servings:: 6
 
 
 
Desserts:
 
 
 
 
 
Goes good with:

This dessert is so good and easy to make. Chocolate-Coconut Jumbo Pie Cupcakes is one of my favorite recipes and I know you will love it too!

by admin
Recipe

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..


Good Ole Chocolate-Coconut Jumbo Pie Cupcakes

0
Posted May 9, 2012 by admin in

rating

Easy Prep
 
 
 
 
 


Fast Cook Time
 
 
 
 
 


Common Ingredients
 
 
 
 
 


Total Score
 
 
 
 
 


Recipe Facts

 
 
 
 
 
 
 
Goes good with:

  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 […]

by admin
Recipe

 

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
  • 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
  • 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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