Pie Cupcakesjumbo Chocolate Coconut Recipes

JUMBO CHOCOLATE CUPCAKES

Jumbo Chocolate Cupcakes image

Using a jumbo muffin pan, these larger-than-usual cupcakes are still cute and make a sweet gift.

Provided by MileHighBaker

Categories Chocolate Cupcakes

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

cooking spray
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon unsalted butter, softened
2 cups white sugar
3 large eggs
2 teaspoons vanilla extract
1 ½ cups milk

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 6-cup jumbo muffin pan with cooking spray.
Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
Beat butter until smooth in a large bowl. Add sugar and beat for 1 minute. Add eggs and vanilla and beat until thoroughly mixed. Stir in dry ingredients. Add milk and mix until smooth.
Fill the prepared muffin cups 3/4 full with batter.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely, about 25 minutes more.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 109.8 g, Cholesterol 98.3 mg, Fat 6.2 g, Fiber 5.9 g, Protein 12.3 g, SaturatedFat 2.9 g, Sodium 597.4 mg, Sugar 70.2 g

NO BAKE DOUBLE CHOCOLATE COCONUT PIE

No Bake Double Chocolate Coconut Pie image

If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden.

Provided by DDWORSKY

Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons butter
3 (1 ounce) squares semisweet chocolate, chopped
2 ½ cups flaked coconut, toasted
2 (1.3 ounce) envelopes whipped topping mix
1 cup milk
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ cups milk
2 bananas, sliced
8 maraschino cherries

Steps:

Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.

Nutrition Facts : Calories 368 calories, Carbohydrate 51.9 g, Cholesterol 17.5 mg, Fat 16 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 323.3 mg, Sugar 35 g

PIE CUPCAKES`~JUMBO CHOCOLATE-COCONUT

Pie Cupcakes`~Jumbo Chocolate-Coconut image

Another Pillsbury idea, pie cupcakes! Make something different and let them figure how you made them. Recipe and picture from Pillsbury.

Provided by Carol Junkins

Categories Pies

Time 40m

Number Of Ingredients 6

Ingredients

1 box refrigerated pie crust, softened as directed on box
1 box chocolate fudge cake mix with pudding
water, veg. oil and eggs called for in cake mix
3/4 c semisweet chocolate chips
1/2 c shredded coconut
1 container vanilla whipped ready-to-spread frosting

Steps:

1. Heat overn 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 one teaspoon coconut in each pastry-lined muffin cup. Top with cake batter, dividing evenly amoung muffin cups.
3. Bake 30 to 33 minutes of until toothpick inserted in center of cake comes out clean. Cool completely. Frost with frosting. Top each with one teaspoon coconut.

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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.
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