1. Heat oven to 450F. 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°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.
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
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