Where creativity meets Easter cupcakes. Allow your imagination to run wild with this HERSHEY'S Easter Basket Cupcakes Recipe. Try them today!
Heat oven to 350°F (180° C). Line muffin cups (2-1/2" - 6 cm 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 HERSHEY'S EGGIES Candy and other assorted HERSHEY'S Easter Candies (JOLLY RANCHER Jolly Beans, WHOPPERS ROBIN EGGS Candy) in nests.
* To tint coconut, combine several drops green food colouring with 3/4 tsp (4 mL) water; add to 1-1/2 cups (375 mL) coconut. Stir until evenly tinted. Repeat using blue, pink or yellow food colouring.
For handle, insert wooden pick in each end of strawberry twists; press down into each side of each cupcake, bending to form handle.**
** Adults should supervise children when preparing this recipe. Remove wooden picks before serving.