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Easter Baskets & Bunnies Cupcakes

Ingredients :
Prep Time: 45 min. Start to Finish: 2 Hrs. 5 min.
Ingredients :
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or 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
CREAMY VANILLA FROSTING (recipe given above) 3-3/4 cups (10-oz. pkg.) MOUNDS Sweetened Coconut Flakes, (tinted) * Suggested garnishes (marshmallows, HERSHEY'S MINI KISSES Chocolate, licorice, jelly beans)

1. Heat oven to 350�F. Line muffin cups (2-1/2 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). Fill muffin cups 2/3 full with batter. 3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. 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.