For a special treat this Easter, make this HERSHEY'S Easter Basket Cupcakes recipe that crafts mini baskets out of chocolate cupcakes and egg-shaped candies. Your little bunnies are sure to love these moist chocolate cupcakes, swirled with creamy vanilla frosting. Finish these HERSHEY'S Easter Basket Cupcakes with beloved candies — think WHOPPERS ROBIN EGGS Malted Milk Balls, HERSHEY'S Easter Milk Chocolate Eggs, TWIZZLERS Twists for the basket handles and coconut flakes that look like grass. For another Easter-ready recipe, hop over to HERSHEY'S KISSES with Almonds Topped Mini Carrot Cupcakes.
Heat oven to 350°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 1/2 full with batter.
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.
Creamy Vanilla Frosting: Beat 1/3 cup softened butter or margarine in medium bowl. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 1/4 cup milk, beating to spreading consistency. About 2 cups frosting.
Note: 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.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.