Ingredients
| 2 cups | sugar | | 1-3/4 cup | all-purpose flour | | 3/4 cup | cocoa | | 1-1/2 tsp. | baking powder | | 1-1/2 tsp. | baking soda | | 1 tsp. | salt | | 2 | eggs | | 1 cup | milk | | 1/2 cup | vegetable oil | | 2 tsp. | vanilla extract | | 1 cup | boiling water |
Creamy Vanilla Frosting
| 1/3 cup | butter or | | margarine, softened | | 3-1/2 cup | powdered sugar, divided | | 1-1/2 tsp. | vanilla extract | | 1/4 cup | milk | | 1 pkg. | (10 oz.) Mounds Sweetened Coconut Flakes (tinted*) |
Garnishes
| Marshmallows | | Hershey\'s Mini Kisses | | Licorice | | Jelly beans |
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Instructions
Heat oven to 350°F. Line muffin cups with paper bake cups. 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. 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.
Frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny.
Creamy Vanilla Frosting:
In medium bowl, beat softened butter or margarine. Add powdered sugar and vanilla extract; beat well. Add powdered sugar alternately with milk, beating to spreading consistency.
Author's Comments
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.
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