Easter Basket Cupcakes recipe

33 servings

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup HERSHEY®'S Dutch Processed Cocoa

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

1 (16 ounce) can creamy vanilla ready-to-spread frosting

3 3/4 cups MOUNDS® Sweetened Coconut Flakes, (tinted)

Assorted HERSHEY's Easter Candies:

JOLLY RANCHER® Jelly Beans

CADBURY® Mini Eggs Candy

HERSHEY®'S Candy-Coated Milk Chocolate Eggs

HERSHEY®'S KISSES® Milk Chocolates

33 TWIZZLERS® Strawberry Licorice Twists

Heat oven to 350 degrees F.

Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

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 Easter baskets, frost each cupcake with vanilla frosting.

Immediately make 'nest' on top of each cupcake with tinted coconut; place assorted candy in nests.

For handle, insert wooden pick in each end of strawberry twists; press down into each side of each cupcake, bending to form handle.