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Chocolate-Coconut Jumbo Pie Cupcakes
Published: 2/9/2012 5:06 PM
Last Modified: 2/9/2012 5:31 PM

The name may be more than a mouthful, but this dessert solves the age-old dilemma of deciding between cupcakes and pie.

Indecisive people need sweets, too.

The recipe also calls for some store-bought ingredients such as pie crust and cake mix so it seems to be pretty easy to make.

It is the ninth recipe in our chocolate dessert countdown to Valentine’s Day.

That means there are only five more chocolate blogs to go.

If chocolate is your thing, check back here to see what other recipes we have found for you.

Chocolate-Coconut Jumbo Pie Cupcakes

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
1. Heat oven 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
2. Reduce oven temperature to 350 degrees. 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.
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.

- from Pillsbury

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Archive

Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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