HERSHEY'S Easter Basket Cupcakes

Details

Time
2 hours
Skill Level
Intermediate
Yields
36 cupcakes

Surprise your favorite little bunnies with a special treat this Easter. Chocolate cupcakes and creamy vanilla frosting serve as the base of these mini Easter baskets, while TWIZZLERS, JOLLY RANCHER, CADBURY, HERSHEY'S and WHOPPERS Candies make perfect decorations.

Ingredients & Directions

Prep Time
45 minutes
Bake Time
23 minutes
Cool Time
45 minutes

Ingredients

  • 2 cups

    sugar

  • 1 3/4 cups

    all-purpose flour

  • 3/4 cup

    HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

  • 1 1/2 tsps

    baking powder

  • 1 1/2 tsps

    baking soda

  • 1 tsp

    salt

  • 2

    eggs

  • 1 cup

    milk

  • 1/2 cup

    vegetable oil

  • 2 tsps

    vanilla extract

  • 1 cup

    boiling water

  • sweetened coconut flakes, (tinted)*

  • suggested garnishes HERSHEY'S MINI KISSES Brand Milk Chocolates, TWIZZLERS licorice, JOLLY RANCHER JOLLY BEANS Jellybeans, CADBURY'S Mini Eggs Candy, HERSHEY'S Candy Coated Milk Chocolate Eggs, WHOPPERS Mini Robin Egg

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Muffin Cup TIn
2-1/2-Inch Muffin Cup TIn
Muffin Cups
Muffin Cups
Mixing Bowl
Mixing Bowl
Mixer
Mixer
Measuring Cups
Measuring Cups
Wire Rack
Wire Rack
Bowl
Bowl
1

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2

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.

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.

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.

Additional questions?