Yield: 33 Cupcakes
|1¾ cup||All-purpose flour|
|¾ cup||HERSHEY'S Cocoa; OR... European Style Cocoa|
|1½ teaspoon||Baking powder|
|1½ teaspoon||Baking soda|
|½ cup||Vegetable oil|
|2 teaspoons||Vanilla extract|
|1 cup||Boiling water|
|\N \N||CREAMY VANILLA FROSTING|
|⅓ cup||Butter or margarine softened|
|3½ cup||Powdered sugar; divided use|
|\N \N||1 1/2 tss vanilla extract|
|10 ounces||MOUNDS Sweetened Coconut (Flakes), (tinted)*|
|\N \N||HERSHEY'S Mini KISSES|
|\N \N||Jelly beans|
1. Heat oven to 350 F. Line muffin cups (2-½ inches in diameter) with paper bake cups.
2. 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).
3. Fill muffin cups ⅔ full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny. About 33 cupcakes.
CREAMY VANILLA FROSTING: In medium bowl, beat ⅓ cup softened butter or margarine. Add 1 cup powdered sugar and 1-½ teaspoons vanilla extract; beat well. Add 2-½ cups powdered sugar alternately with ¼ cup milk, beating to spreading consistency. About 2 cups frosting.
NOTE: To tint coconut, combine several drops desired color food color with ¾ teaspoon water; add to 1-½ cups coconut. Stir until evenly tinted.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias.