Easter Cupcakes

Name: Easter Cupcakes
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; 1/3 cup butter; 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*); Marshmallows; Hershey\'s Mini Kisses; Licorice; Jelly beans

21 ingredients

14 steps

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
1/3 cup butter
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*)
Marshmallows
Hershey\'s Mini Kisses
Licorice
Jelly beans

Directions

1

Heat oven to 350F.
2

Line muffin cups with paper bake cups.
3

In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
4

Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
5

Stir in boiling water.
6

Fill muffin cups 2/3 full with batter.
7

Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean.
8

Cool completely.
9

Frost cupcakes.
10

Immediately press desired color tinted coconut onto each cupcake.
11

Garnish as desired to resemble Easter basket or bunny.
12

Creamy Vanilla Frosting: In medium bowl, beat softened butter or margarine.
13

Add powdered sugar and vanilla extract; beat well.
14

Add powdered sugar alternately with milk, beating to spreading consistency.