Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
CREAMY VANILLA FROSTING (recipe follows)
3-3/4 cups (10-oz. pkg.) MOUNDS Sweetened Coconut Flakes, (tinted) *
Suggested garnishes (marshmallows, HERSHEY'S MINI KISSES Chocolate, licorice, jelly beans)
 

2. 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 (batter will be thin). Fill muffin cups 2/3 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 or bunny. About 33 cupcakes.

CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter or margarine. 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.