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Shortcut Coconut-Pecan Chocolate Tassies

Total Time

Prep: 25 min. Bake: 10 min./batch + cooling

Makes

about 3 dozen

You can garnish these cookies with pecan halves or a couple of chocolate chips before baking, or drizzle with a little melted chocolate after taking them out of the oven. —Deb Villenauve, Krakow, Wisconsin
Shortcut Coconut-Pecan Chocolate Tassies Recipe photo by Taste of Home

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1/2 cup quick-cooking oats
  • 1 large egg, room temperature, lightly beaten
  • 6 tablespoons butter, melted and cooled slightly
  • 3/4 cup coconut-pecan frosting
  • Optional: Pecan halves and melted semisweet chocolate

Directions

  1. Preheat oven to 350°. Mix cake mix and oats; stir in egg and melted butter. Shape mixture into 1-in. balls. Press onto bottom and up sides of greased mini muffin cups.
  2. Bake just until set, 8-10 minutes. Cool slightly before removing to wire racks; cool completely.
  3. Top each with about 1 teaspoon frosting. If desired, top with pecans or drizzle with melted chocolate.

Test Kitchen tips
  • It’s a little tricky to tell when the cake cups are done baking. When they are “set” they’ll look more matte than glossy.
  • If you love German chocolate cake, you’ll love these little bite-sized versions.
  • Nutrition Facts

    1 tassie: 94 calories, 4g fat (2g saturated fat), 10mg cholesterol, 105mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 1g protein.

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    Reviews

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    Average Rating:
    • chicagokathy
      Nov 22, 2020

      Sorry, haven't made these yet but to answer the concerns of getting the cakes out of the pan...I always use mini-muffin cups then I have no problems at all. I don't have to worry about non-stick sprays not working like they should. The cups are simply miniaturized of regular muffin cups. They make baking any size muffin a pleasure.

    • Dawn
      Aug 8, 2019

      I used non-stick muffin cups. I had no problem with the 2nd pan, but with the first pan, I did have a challenge in removing the tassies! I'd used a non-stick muffin cup pan on first batch as well! I also found the batter hard to stir, so I'd added 1/4 cup half and half cream GRADUALLY and then also added just 1/4 cup of all-purpose flour just to make the dough pliable. I also just used a can of Duncan Hines Coconut Pecan frosting.

    • Rikersmom
      Jan 13, 2018

      I would have given these five stars if I didn’t have such a hard time getting them out of the pan. I sprayed the pan with cooking spray. What is the secret to getting them out in one piece? The taste was excellent, but I won’t make them again because of this issue. Any help would be appreciated.