Yield: 33 Cupcakes
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 1¾ cup | All-purpose flour |
| ¾ cup | HERSHEY'S Cocoa; OR... European Style Cocoa |
| 1½ teaspoon | Baking powder |
| 1½ teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 2 \N | Eggs |
| 1 cup | Milk |
| 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 |
| ¼ cup | Milk, |
| 10 ounces | MOUNDS Sweetened Coconut (Flakes), (tinted)* |
| \N \N | Marshmallows |
| \N \N | HERSHEY'S Mini KISSES |
| \N \N | Licorice |
| \N \N | Jelly beans |
SUGGESTED GARNISHES
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.