CHOCOLATE EASTER BASKETS AND BUNNY CUPCAKES
WITH CREAMY VANILLA FROSTING

FOR THE CUPCAKES:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's unsweetened cocoa powder or Hershey's Dutch cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3 3/4 cups sweetened coconut flakes, tinted*
FOR THE CREAMY VANILLA FROSTING:
1/3 cup butter or margarine, softened
3 1/2 cups powdered sugar, divided
1 1/2 teaspoons vanilla extract
1/4 cup milk
FOR THE GARNISHES:
marshmallows
Hershey's mini kisses
licorice candy
jelly beans

Heat oven to 350 degrees F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.

Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.

TO MAKE THE CREAMY VANILLA FROSTING:
In medium bowl, beat butter or margarine. Add 1 cup powdered sugar and vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with milk, beating to spreading consistency. About 2 cups frosting.

Frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny.

*TO TINT COCONUT:
Combine several drops desired color food color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted.

Makes about 33 cupcakes
Source: Hershey's Kitchen